My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment.
amity
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With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.
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Great recipe for anyone who like it as close as it come to the real thing! Very simple to make and you can find all the ingredents in your local supermarket! I myself would cut back on the white pepper and add a little bit of hot oil (not to much)! I would also add about 1 1/2 tbls more of vineger. (or to taste) add a little more meat and you can serve with a bowl of white rice with steamed veggies for a meal of its own.
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Excellent recipe, however I used only one egg & cut back on the corn starch. I've also used canned chinese stir-fry vegetables (bamboo shoots, water chestnuts, mushrooms & bean sprouts) & frozen shrimp in this soup for variation & ease.
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We love to order hot and sour soup in the restaurant, so I was a bit leary of trying this at home. I knew my family would be tough to please when it came to this soup. I read through the instructions and thought I will try it. I am so glad I did....this is so good. I used my homemade chicken stock, and instead of straw mushrooms I used button mushrooms (what I had on hand), otherwise followed your recipe exactly. We really loved this and I plan on making this quite often when we make a chinese style meal. Thank you so much for posting this.
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Absolutely delicious! Relying on some of the other reviews, I used only 1 tsp. of cornstarch and 1 tbsp. of garlic chili paste, and when taste-testing it was not spicy enough (my family likes strong taste) so I ended up using 2 tbsp paste as the recipe said. I also increased the soy to 3 tbsp and used 1/3 cup rice vinegar in place of 1/4 cup white vinegar. I also used low-sodium soy sauce, which worked fine. This was wonderful, flavorful and very authentic-tasting. Thanks for a great recipe!
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Ok so this is an ok recipe I added some stuff and mine tastes like it came from a restaurant black fungus lily flower buds and a few other things and it perfect
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Just as good as any Chinese restaurant soup! Excellent flavor and overall taste!
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When I visited China I ate a lot of hot and sour soup, mostly because I could be more sure of the ingredients! This is the closest I've found to the taste of the soup there, better than any restaurant soup I've tried. I make it with extra garlic chile mix and no meat. Only problem is, I haven't found dried black fungus. Maybe it would be even better?
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Oh. My. This is the holy grail of Hot and Sour Soup. Fried up a batch of wonton strips and everybody had seconds. This is a definite keeper.
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It was just what we were looking for! I didn't have some of the mushrooms and skipped the tofu but it was great! We'll definitely be making this recipe again. As one of the other reviewers mentioned, we cut back the Chili to 1.5 tbsp and it was just the right heat.
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I just finished making this for dinner tonight and just had to taste it. What a flavor sensation. I didn't see where it said to add the carrots so I put them in with the bamboo shoots, and water chestnuts. I used 1 T garlic red chili sauce, 1/4 c. egg substitute and only had button mushrooms and dried shitake and also no tofu. This is one dynamite hot and sour soup. I can't wait until I have all the correct ingredients. This is great as I made it though.
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I can't believe I have never left a rating on this absolutely fabulous recipe. I've made it for years and everyone just raves over it. The recipe has been passed out numerous times. It is the BEST hot and sour soup I have ever had and that includes in Chinese restaurants. It is my go to recipe, period.
We like it hot so I used 3 tablespoons of the garlic/chili sauce. I omitted the carrots and used 2 beaten eggs instead of the more healthy egg substitute. Regarding the cornstarch, I just keep adding the slurry until it looks to be the right consistency. Everything else is as the recipe recommends....including the black fungus...or wood ear mushrooms.
Thanks so much, Nancy.
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I am pretty easy to please when it comes to food but I was pretty disappointed with this recipe. I thought with all the positive reviews here it would be restaurant-quality. Boy was I wrong!
I followed this recipe exactly, omitting the water chestnut and carrots, but I still found it too bitter. I would back off on the vinegar but I can't think of any other way to improve this recipe. It was just plain awful! I will pay $1 for a cup of awesome authentic hot & sour at my local Chinese restaurant from now on.
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Takes a bit of time to make, but it is one of the greats for hot and sour.
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I made this recipe exactly how it is written (except omitting the tofu), and it turned out pretty good. I really like the restaurant version of hot & sour soup, and this had a little different taste, but VERY close! I think the ingredients that threw the flavor off was the mushrooms. I used canned shiitake & straw mushroom (only way I could find them) and was not impress with the flavor & texture it gave. Next attempt will be with fresh button mushrooms...which I've had at a couple Chinese restaurants. Thanks so much!!
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I can't believe how great this recipe is! It tastes just like the hot and sour soup I have been craving, but can't have in the UK b/c we can't afford to eat out.
I left out the pork, eggs, carrot, water chestnut, and black fungus. It was delicious. I used 2 tablespoons of cornstarch and did not find the soup thick at all.
Next time I'll try to find golden needles and black fungus, and then maybe open a Chinese restaurant!
Thanks for a great recipe that I'll be sharing with family and friends!
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Nancy, this was a super recipe! We made our Christmas Dinner this year an Asian theme. (Each year we do something different, to make each year memorable). This year was so successful. My sons thought the soup was divine! Everyone raved over it. We did add the left-over pork filling from the egg rolls to it, as we did not want to waste anything. It actually gave some additional texture and color, with the grated carrots. We did not use 4 eggs, but cut that amount in half. Also, we substituted the red chile paste with cayenne pepper. All of it tasted better than any restaurant we have been to in the USA and abroad. Thanks again for the great and fairly quick recipe.
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This was an awesome recipe. I was looking for something that replicated a soup that my fiance and I had in Hong Kong and with a few additions this recipe was perfect. Used more broth and less cornstarch. Added cilantro, bean sprouts, half the chili paste, and used regular mushrooms instead of straw mushrooms. Next time I think I will make it thicker and possibly add noodles in place of tofu. My fiance is already begging me to make this again. Thanks for the recipe Nancy!
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