Hot and Sour Soup

WONDERFUL SOUP! This recipe is the best I've had. Marinating it over night really adds to the depth of flavor, great tip! The 2nd time I made this I doubled the amount of liquid and spice and left the veggie amounts the same. I like extra broth. It's also worth mentioning that I thought I wouldn't like the Tofu- but when it's left to marinate it completely takes on the flavor of the soup! This recipe is a keeper!

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I am in love with this soup. I made this last night and eating the leftovers now. I made my own broth from a whole chicken since I needed the meat for chicken salad for another meal anyway...I kept the meat from the legs and wings for this soup...I have no idea if I used only 6 cups of stock...I think it was probably more as I just filled my stock pot...I ended up adding 1 tablespoon more of soy sauce, chili sauce (I used Japanese style since I love the flavor) and vinegar (I used rice vin 'cause its what I had). I also added a tbsp of duck sauce which is something I usually add at the table when going out for chinese. This simmerd for much longer at the end after everything was added but I think it was all the better for it...I just served with some chow mein noodles and everyone enjoyed it...so yummy...I'll be making this again for sure...I may try adding slivers of beef next time...this is also easy enough to make as part of a large chinese meal. Just put the pot on the back burner to simmer while you do everything else...I normally find Chinese food to be overwhelming but this is easy and better than the restaurants and with my efforts to keep kosher in a place where there are no kosher restaurants this is a great find...thanks for posting!

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Great soup! I'm a rookie at cooking and was very happy with the results. Thank you so much.

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Yumm! This was the first time I've made hot and sour soup myself but it was excellent. I used both dried shittake mushrooms and enoki mushrooms, did not have the tofu, and left out the water chestnuts and baby corn out of personal preference. It was still wonderful! Not as rich as the soup you'd get at restaurants, but still a great, slightly lighter substitute and it was REALLY satisfying! Definitely making this as often as I can! Thanks!

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This was absolutely delicious! I made a vegetarian version with vegetable stock and no pork. I also used only 1 Tbsp of chili-garlic paste and didn't have the fungus, but this soup was spot-on to my restaurant favorites. Thanks for the great and easy recipe!

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Have been making this soup for the past year. I always double the recipe to eat for the week on my diet days. I omit the water chestnuts and corn because I've never had it before in hot and sour soup and add sliced button mushrooms. Also I use white ground pepper to give the creep up on you heat, about a tab cause I like my stuff spicy.

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great recipe. I used cider vinegar, and doubled both the vinegar and hot sauce for more snap. I also added a little salt.

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This tastes just like the soup at my favorite restaurants. Another Zaar chef once again has made it possible to get top quality food without having to leave my house. I let it marinade for 24 hours. Definetly needed it to make the tofu taste less like tofu and more like heavinly little cubes of good stuff. I thought it was seasoned perfectly. It was hot enough to have a kick and mild enough for those who do not like it too spicy. I serve it with some more chiligarlic sauce on the side and vinigar in case someone wants to take it up a notch. Thank You nutdoc!

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WOW!!! I have made this many many times... I can't believe I haven't reviewed it. It tastes just like restaurant quality soup... if not better! I use homemade stock when I have it... otherwise I use Better Than Boullion (chicken). I like the pork option for the protein... more authentic IMO. I usually use dried shittakes since I always have them in my pantry... I soften them in 1 c of hot water and then add in this "mushroom broth" into the soup since we like lots of liquid and the deep mushroom flavor it adds is awesome! I love the combination of veggies and if I am making a small batch (since this recipe makes a lot) I will sometimes use a can of the stir fry vegetables instead of buying separate cans of each individual... no waste that way. Perfect amount of seasonings and heat for us... and I always add in a little splash of extra vinegar before serving. So good... thanks for posting!!!

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Whenever we go out for Chinese food, I order hot and sour soup. It's my favorite-- salty, slightly sour, and spicy. This recipe allowed me to recreate the restaurant version right at home. It's wonderful! I'm out of garlic/red chile paste so I used 1 clove of garlic and red pepper flakes. I found that 2 eggs was plenty, and I used rice wine vinegar instead of white vinegar. I added more like 4 T soy sauce, and still found it needed some salt to finish it off. Delicious, and I'll make it often. Thanks so much for posting!

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This doesn't taste authentic (minus one star), but it's still good. This is one of the simplest recipes I found for hot and sour soup. I made it for a potluck once and everyone liked it.

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Wonderful Hot and Sour! We both loved it and will make many times again. Mine was very thick but l was very filling also. Made it one day and let it sit and had it the next day. Reheated while making egg rolls.

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Very good! I used 8 cups chicken stock, and chilled overnight as suggested. Julienned the bamboo shoots, shiitakes, and chopped the water chestnuts a bit. Before serving, stirred in about 2 t chili garlic paste and a little salt. Soup was chock full of ingredients, not too heavy on the broth. If broth is your thing, I'd suggest doubling stock and seasonings. Have never had baby corn in hot and sour but it was good. Couldn't find straw mushrooms at the grocery, but we have a huge Hong Kong market where they had about ten kinds to choose from! Hot and sour soup is my middle son's favorite and he's slurping down his second bowl as I type. Thanks for a great recipe!

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I have been wanting to make hot and sour soup for years and finally came across this one and thought it sounded good. Read first review where they doubled the broth. I also doubled the amount of broth and doubled the chicken, tofu. Adjusted the vinegar and chili. I agree you need to let this sit overnight in refrig before it tastes right. This recipe is now going to be the recipe I fix when I want some good hot and sour soup. Thanks for posting the recipe!!!

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Tried this recipe as im a massive lover of hot and sour soup and i was over the moon with it and so pleased that i could make it myself!
Will deffianatley be making it again some time soon :)

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This soup is fabulous! Made it just as written, which is unusual for me, but I am glad I did. Will make this again and again!

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My first attempt of making hot and sour soup.....and I was blown away with how easy and delicious it was!! Just the right amount of spicy. Can't wait to have it again tomorrow. I would cut back on the eggs. 4 seemed like too much. Didn't have white vinegar so used rice vinegar and thought it tasted great with that substitution. Thanks for sharing this recipe.

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I just wanted to say thank you for taking the time to post this recipe. It was fantastic and my husband was just nuts about it. I went by recipe at first. I tasted it when it was done and thought that it needed just a little more heat and vinegar. I guess my garlic chile paste was on the mild side. I added a few pinches of crushed chilies and a serving spoon more of vinegar. Both us liked the fact that there was a lot of vegetables. But I think that I would like more broth. This is a keeper. Thank you again.

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I LOVE IT!! This was soooo easy to make, and easy to modify (since I didn't have all the ingredients). I used apple cider vinegar, shrimp, and regular mushrooms. I think I'll try adding seaweed next time too! Thank you!!

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