Recipe by MARBALET
"This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar."
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dried wood ear mushrooms
dried shiitake mushrooms
dried tiger lily buds
diced bamboo shoots
lean ground pork
ground white pepper
red wine vinegar
1/2 (16 ounce) package
firm tofu, cubed
egg, lightly beaten
thinly sliced green onion
I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot & Sour soup as possible. (my husband and 20 year old daughter LOVE their soup.)
I did make a few modifications to accomplish this. I couldn't find the wood ear mushrooms or lily buds so doubled fresh (not dried) shiitake mushrooms. This way you don't have to soak them. I sliced both the mushrooms and bamboo shoots into very thin slivers so my daughter doesn't see big chuncks as she's not a mushroom lover. I used a full can of bamboo shoots, also slivered and halved. I doubled everything but the tofu (medium firm)and the mushrooms. And with 3 of us eating I still only had about 1 to 2 cups left.
And I think the most important thing I did was cook it 3 hour before dinner for 30 minutes. Then, just before dinner I re-heated it. Then took it off the burner and waited for 3 to 4 minutes before adding the scrabbled egg and sesame oil. Make sure it stops boiling before adding these last 2 things. The egg turns out great this way. Not cloudy like others mentioned. What an excellent soup. Thanks.
This recipe didn't taste anything like the hot and sour soups I have eaten in any of the numerous Chinese restaurants I have visited. It could be the recipe but then again it just may have been the cook! Not sure but too expensive to make again and find out.
Excellent! Like many, I couldn't find tiger lily buds and wood ear mushrooms so I used losts of dried shitake and oyster mushrooms. I also added a bit more sour by putting in an extra tablespoon of rice vinegar. I will make again! It is great when you have a cold!
I used white vinegar instead of red wine vinegar and added chilli garlic sauce in it (to make it spicy). If you don't have ground pork, you can thinly sliced pork meat or even chicken, add a little oil in the saucepan, stir-fry thinly sliced ginger (1-2cm piece) and add the meat, stir well until the meat is browned and then you add the other ingredients. The ginger will add some spicyness into the soup as well. Since I did change the recipe, I gave it 4 stars. Overall, very delicious soup.
Although quite a challenge finding the ingredients when you haven't the slightest idea of what you are look for, this recipe turned out to be outstanding or, in the least, a close call to my favourite restaurant but defiantly better then some!
One thing is for certain when using this recipe...use white pepper as it gives it that warm comforting feeling; chillies will just give that hot sting. It’s a keeper!
All and all its a keeper!
I,like previous reviewers, could not find tiger lilly buds, but it didn't make a difference. This soup is EXCELLENT! I loved it so much that I ate most of it before the family could even try it! I will be making this all of the time...thank you very much for the recipe!
This soup is excellent and it's flavor is so good, this reminds me of the the soup I had at a local Chinatown. The soup is just right!!!!!
I made a lot of changes....I ommittes all of the mushrooms, tofu etc. and ended up with just the soup and egg. I did like the soup, but needed to add more vinegar to get the "sour", and more cornstarch for a thicker soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Spicy Hot And Sour Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 116
** Calories from Fat: 57
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