Reviewed: Apr. 18, 2012

Nice soup recipe. I did end up using a bit more cornstarch since 1 tablespoon did not thicken it as much as I liked. Other than that...tasted great.

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Reviewer:

MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Feb. 12, 2010

I read through all the reviews before making this and made some adjustments. I loved how it turned out! I read that a lot of people thought the chicken broth made it too chicken-y so I used water instead and added one chicken bullion cube. I didn't think it was too much chicken at all - couldn't even tell it was in there. Doubled the soy, vinegar, red pepper flaxes. I used 3 tbs of cornstarch vs 1 in the recipe. If I had any mushrooms in the house when I made it I would have added a couple and only used half the red pepper. Also my package of tofu was 12oz vs 8oz so I used the whole thing. I omitted the peas and water chestnuts. At the end I added 2 scrambled eggs instead of 1 - I like a lot of egg in my soup but you'd probably be best with just 1. All in all I would definitely make this recipe again and only do 2 things different - 1 egg vs 2 and add mushrooms. I thought it turned out great, but definitely needs some tweaking. It was the perfect thing to help my head cold late at night.

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Reviewer:

MOTHCHICK

Reviewed: Jan. 18, 2010

This was very good. I ommitted the bell pepper and water chestnuts, added an extra green onion and used white wine vinegar since it was all I had on hand. The end of the cooking I added a scrambled egg with water to the soup and it was terrific. We are having with Spam fried rice.

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Reviewer:

Sister Jane

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Nov. 25, 2009

This is an "alright" starter recipe for a beginner chef I suppose but nothing like I have had in 30+ years. I had to make MULTIPLE changes for this to even be somewhat similar to a traditional "restaurant H&S soup"... First the broth makes it taste too "chicken-y". Perhaps a clarified broth would work better. There is not enough vinegar or spice to this either. I ended up doubling the red pepper flakes and adding a few dashes of habenero sauce. I doubled the vinegar and tripled the cornstarch. Also double the soy sauce and add fresh grated ginger. H&S is not supposed to have water chestnuts or peas in it- so omit those. There also needs to be button or baby bella sliced mushrooms, some wood-ear mushrooms, and some very thinly sliced pork strips. I DID however like the addition of the red bell pepper- but I sliced mine into very thin strips. And definitely add the egg at the very end but make sure the soup is not boiling and is on an extremely low simmer or your egg will break apart very easily and not taste very good! Like I said, good base, but I would not serve without a major doctoring up!

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Reviewer:

Renee

Cooking Level: Expert

Living In: Dickinson, Texas, USA

Reviewed: Nov. 17, 2008

When I was done with this recipe, it became a 5 STAR recipe. I added 3 T of soy sauce, juice of 1 lemon (this is key), plus some bean sprouts, bamboo shoots and mushrooms. I also made it again and added 1/3 lb cooked pork. YUM

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Reviewer:

Rossana

Cooking Level: Expert

Reviewed: Aug. 25, 2008

Have to agree that the chicken broth does not belong, it over-powered. I am trying it again with vegetable broth and hope for a better taste.

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Reviewer:

Flavoured Echoes

Reviewed: Jun. 30, 2008

I thought this was a bit blah. I expected something closer to my favorite takeout, but this was miles away. I don't think I'll make it again, but thanks for submitting the recipe!

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Reviewer:

Reviewed: May 2, 2008

Yeah this isnt hot and sour soup, at least in the traditional sense. Where are all the wonderful mushrooms, and chicken broth its a vegetarian dish, wow how Kansas, not Canton!!!

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