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    You are in: Home / Chinese / Hot and Sour Soup (Betty Foo; Hunan Restaurant) Recipe
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    Hot and Sour Soup (Betty Foo; Hunan Restaurant)

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on February 11, 2007

      the flavor of this soup is perfect and better than alot of take-out ive had. the only change i made was to omit the tofu and add a few handfuls of coleslaw mix for crunch. very quick and easy and a keeper.

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    • on October 13, 2011

      I didn't have all the ingredients, but with just the ones I did have, it was good. My husband loves it. Thanks for the recipe.

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    • on October 11, 2011

      Wonderful, Wonderful Wonderful...I made this to go with our Asian themed dinner and company. We totally loved this. I followed the instructions only cut the cayenne down for the company and it was just right. Made for Fall PAC 2011.

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    • on August 02, 2011

      This is our favorite of the chinese soups. I wasn't sure how this would turn out but it was perfect. We thought it was the perfect amount of pepper and vinegar ratio. I loved this and will make again, DD thought it was better then our favorite restaurant. Thank you for sharing this family favorite of ours with us.

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    • on October 21, 2009

      Excellent soup. I made the full recipe but only used 1/2 t. each cayenne and white pepper. Wasn't sure this first time if it would be too spicy. It was perfect for us. Very filling. Served with Chinese Egg Rolls.

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    • on October 05, 2009

      This is better than at a good restaurant! I followed the recipe almost to a T except that I used chili oil at the end instead of cayenne pepper, and rotisserie chicken instead of pork. Oh, and I did add shiitake and shimeji mushrooms, because I love mushrooms!! Used the white vinegar. It came out just perfect! First time making this soup and this recipe was fantastic! The hubby loved it also =) THANKS!!

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    • on February 05, 2009

      Thank you! This soup was a total success. I also judge a restaurant by it's Hot & Sour, just like I judge a Mexican restaurant by their salsa. I decided to follow the recipe as far as vinegar and spice go, since my husband loves sour and we both love hot. Perfection! My husband even said "save this recipe", I said "I did". For those improvising, like me: I am moving and cleaning out my kitchen, so I used dried black fungus instead of mushrooms and lillies, and I had chicken instead of pork. I have full faith that next time, when I follow the recipe to the letter, it will be even better, but don't be afraid if you don't have everything. I also threw in some cilantro, but next time I will serve it on the side, so as not to over power the delicate flavor. Thank you so much for a wonderful night.

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    • on January 11, 2009

      OMG! DELICIOUS!!! However, what is the ginger root for??? I chopped it up nice and fine, and here it sits on my cutting board wondering what it's purpose is.

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    • on October 19, 2008

      Too much vinegar. We have put 4/5 of the amount in the recipe and it still was too much. (We used white vinegar.) Also it was more spicy than we expected (i.e. more spicy than this soup is usually in restaurants), next time we will put less cayenne pepper.

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    • on October 17, 2008

      This is a great soup with lots of different textures. It also has a very nice balance of flavors. We had it before our main coarse of different kinds of sushi, and it was loved by all!

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    • on April 03, 2008

      Yum!!! It was perfect, better that any restaurant Hot and Sour soup. I didn't have any dried lilly buds but hope to find some before I make my next batch. Boy did my family love this soup. Thanks for sharing.

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    • on January 10, 2008

      Great soup. Just the right amount of everything. I will make this again. Thanks

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    • on January 09, 2008

      Way too much Vinegar, I wasted all my ingredients.. Maybe you should use rice vinegar? More of a light flavor.

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    • on March 01, 2007

      This is fantastic. I omitted the pork as I didn't have any on hand. I was unable to find dried lily buds, so I left them out. The soup is perfect anyway. Its got a kick. Better than what I've had in the a restaurant. Thank you!

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    • on February 09, 2007

      This is the recipe for Hot and Sour Soup.. I have tried many different one But nothing compare to the flavor and texture. The only thing I will change the next time is I will try fresh Mushrooms instead of dried.

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    • on March 26, 2006

      Completely authentic! Thanks for sharing this great, classic recipe with us.

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    • on February 25, 2006

      Extraordinary!!!!!!!!!!Worth the time and effort.

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    Nutritional Facts for Hot and Sour Soup (Betty Foo; Hunan Restaurant)

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 198.1
     
    Calories from Fat 73
    37%
    Total Fat 8.1 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 93.0 mg
    31%
    Sodium 3726.8 mg
    155%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.3 g
    13%
    Protein 19.6 g
    39%

    The following items or measurements are not included:

    dried lily buds

    dried mushrooms

    pork

    Detailed Nutrition Values About Nutrition Info
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