Reviewed: Mar. 28, 2012

great! not quite like restaraunt hot and sour soup, and i had to add extra soy sauce, but pretty good(:

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Reviewed: Mar. 17, 2012

I have made this several times now and have made some definite adjustments for our tastes/budget. We do not have an asian store near us nor the budget for the high end mushrooms/fungus/lily buds. We just do a mix of baby portabello and regular white mushrooms approx. 2 cups sliced + 1 can of rinsed slivered bamboo shoots. The chili oil is way too hot at 1/2 tablespoon. 4-5 drops is plenty hot. We also omit the red pepper flakes and reduce the sesame oil to 1 teaspoon. I add 1 whipped egg to the soup at the end when it is boiling (although I know this changes it from vegan--you can leave it out). I add 2 Tbsp more cornstarch with 1 cup hot water as we like it thicker. My husband loves this soup and I make it once a week now. Thanks for the recipe!

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oregonmom22

Reviewed: Jan. 18, 2012

Lovely soup. So good and takes less time to make than to shop for the ingredients! Fun trying something new.I will make this often.Thank-you!

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Linda M.

Reviewed: Sep. 28, 2011

Delicious! Followed recipe exactly (though it was not easy finding all ingredients and I live in Hong Kong!!!), with one excpetion. Left out white pepper, cuz husband doesn't care for it. I think it would make an excellent soup even better, so will likely sprinkle some in when I eat the leftovers. "Bamboo fungus" was extremely difficult to find because clerks were very confused. Once I showed my colleagues the other reviewers translation ("long net stinkhorn"), they used a tool to translate to Chinese and I brought that to the store, so try that if you have trouble.

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HongKongKate

Reviewed: Jul. 30, 2011

The flavor was very good. I had to adjust some of the ingredients to what I had and what I could find. Will definitly make again.

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alinbo

Reviewed: Jun. 14, 2011

Awesome recipe! I love hot and sour soup but have had a hard time finding a recipe that matches the restaurant soup. I didn't use the specified amount of mushrooms as it seemed excessive, and I adjusted the seasonings at the end to fit my taste. Very happy with the results.

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Mary

Reviewed: Mar. 2, 2011

This is FANTASTIC. I didn't even have half of the stuff the recipe called for, but I wanted hot & sour soup because I am sick with a stuffy nose. So I used what I had, following this basic recipe, and wow! It's so good! Here's what I used: tofu, tamari instead of soy, rice vinegar (lots of it), veggie broth, water, black pepper, chili flakes, sriracha and the cornstarch. Since I was sick and didn't feel like putting it all in different bowls, i just sort of dumped it all in the pan. It came out sooooo good and cleared my nose right up!

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SPELTRONG

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Reviewed: Feb. 7, 2011

Great recipe...I added fresh garlic,ginger,and smoked pepper cloves in place of the black pepper.

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333

Reviewed: Jan. 7, 2011

It tastes just like the restaurant version and the lady at the Asian market who assisted me told me this recipe is very traditional. The bamboo fungus is a MUST in this recipe and so is the white pepper. It does make all the difference. The bamboo fungus can be found in the dried mushroom section of the Asian market, because it's really a type of mushroom. You can find all the ingredients for this recipe at your local Asian Pacific market with assistance from those that work there. Will become a staple in our home.

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Erin

Reviewed: Jan. 6, 2011

I couldn't find dried mushrooms (of any kind), lily buds, chili oil, or bamboo fungus at our local grocery store. So I substituted baby bella mushrooms and had to just leave out the rest since I don't even know what they are similar to. Despite not being able to find a good portion of the ingredients this turned out very well. My husband (who I was looking at this for) really loved it and wanted me to make it more often. Next time I make it I will use low sodium soy sauce and if that works I'll try to cut back on it the following time too...the sodium content in this soup (and every hot and sour soup recipe I've looked at so far) is too high for everyday consumption. I noticed that the non-vegan recipes for this soup include pork...the Chinese restaurants I've been to do not include pork in their hot and sour soup (at least not as far as I can tell). So I was very glad to find a vegan alternative to the norm that is more like what we are use to.

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