Comments on: Authentic Hot and Sour Soup (酸辣汤)

By: Gretchen

Gretchen — Sat, 22 Mar 2025 00:19:50 +0000

Finally made this with all the correct and authentic ingredients. It turned out SO delicious. Thanks so much so the great recipe resource.

By: Erin

Erin — Sat, 01 Feb 2025 22:09:22 +0000

I’ve made this several times without using the dried ingredients. It was always very good. However, this time I used the dried ingredients and their soaking water. WOW! Even more delicious and tastes just like what you get in a restaurant. Thanks for such an amazing recipe.

By: david l wilson

david l wilson — Fri, 17 Jan 2025 08:37:02 +0000

we love hot and sour soup. your recipe is easy to follow and watching the video was the best part of the presentation.

By: Kara

Kara — Mon, 09 Dec 2024 02:14:59 +0000

My family just LOVES this recipe. I usually just use fresh mushrooms and the chicken stock method. Always comes out amazing! It really isn’t confusing – just if you don’t use the mushroom broth from rehydrating mushrooms, use stock – 6 cups.

By: Maggie Zhu

Maggie Zhu — Wed, 16 Oct 2024 19:21:36 +0000

In reply to ZBear. Thanks so much for leaving a positive review and sharing your experience with this recipe! I'm glad to hear that the seasoned rice vinegar worked out, and your family enjoys this dish :) This is one of my favorite thing to cook as well, especially in winter.

By: ZBear

ZBear — Wed, 16 Oct 2024 03:25:55 +0000

Maggie, Your recipe is great as written, and provides an outstanding starting point to make “my” hot & sour soup recipe from!
I’ve made your recipe a number of times, and I substitute fresh baby Bella mushrooms for the dried ones, I always use chicken stock (3/4) & water (1/4). I’ve always used seasoned rice vinegar (never had the
Chinkiang Vinegar), and I’ve adjusted the seasonings and ingredient volumes to my taste…. so it’s still a “living recipe”.
My family of 4 DESTROYS the 16 Serving version inside of 3 days, or I try to stash some away in the freezer.

The funny thing is, my Hot & Sour Soup journey started up trying to match the recipe of Fu Hing’s, a restaurant in the Sacramento Valley town of Willows. Theirs is truly wonderful, I always attributed their flavor to the fresh homemade stock.
Thanks again for your outstanding take on this restaurant staple.

By: AliceK

AliceK — Tue, 17 Sep 2024 23:06:56 +0000

In reply to Jeff Marvin. I find that if you allow the eggs to cook in the soup for about 10-15 seconds before stirring, the eggs don't dissolve in the broth and stay more solid

By: AliceK

AliceK — Tue, 17 Sep 2024 22:59:33 +0000

In reply to sandra hochberg. If you wanted something that looked like tofu, you could use hard-boiled egg whites

By: AliceK

AliceK — Tue, 17 Sep 2024 22:45:04 +0000

I always use hot and sour soup as my gauge whenever we try a new Chinese restaurant. I would be very happy to receive this soup in a restaurant! We used already cooked leftover pork, and added bean sprouts, which added a nice crunch. I didn’t add the golden needles but had everything else. Really good, and very easy! (I added more vinegar, but that’s just me).

By: Maggie Zhu

Maggie Zhu — Wed, 04 Sep 2024 14:04:08 +0000

In reply to Chris. I think you totally can. You will have a different texture (tofu is commonly used for the soft texture) but I don't see it being an issue if you like tempeh.