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| EASY HOT AND SOUR SOUP | |
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4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes) 3 tbsp. soy sauce 1/4 cup cooked shredded chicken or pork 1/2 cup mushrooms, diced 1/2 tbsp. garlic chili sauce 1/4 tsp. ground white pepper 1/4 cup white vinegar 1/3 cup canned bamboo shoots, julienned 3 oz. block of tofu, cut into 1/4-inch cubes 2 tbsp. cornstarch and 2 tbsp. cold water 1 egg, beaten 2 green onion stalks, diced (including tops) 1/2 tsp. toasted sesame oil 1. Bring chicken broth to a simmer in a 2-quart saucepan. 2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste. 3. Simmer for five minutes. 4. Add white pepper, white vinegar, bamboo shoots, tofu. 5. Simmer for five minutes. 6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7. Simmer for five minutes until soup is thickened. 8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. 9. Wait 30 seconds. 10. Add green onions and sesame oil to soup. Stir well. Remove from heat. 11. Serve hot. Submitted by: Rusty Barton | |
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recipe reviews #136845
Dave (Alabama) says:
Was able to throw this together VERY quickly and easily. It was absolutely delicious. Thank you so much for such an easy, quick, and DELICIOUS recipe that was a perfect replica of the best restaurant soup!
#136297
Petra (Oregon) says:
I had a craving for hot & sour soup and just fixed the basic broth (chicken broth, soy sauce, pepper and chili sauce) since I didn't have everything on hand. Added some roasted chicken, bok choy and napa cabbage and that was it. It is so good, even better than take-out and it is weight watchers friendly :)
Can't wait to fix it with all the ingredients the recipe asks for.
Can't wait to fix it with all the ingredients the recipe asks for.
#133567
Mary W. (Georgia) says:
Yum, Yum, YUM! I'm seven months pregnant and had a intense craving for some hot and sour. This was the BEST soup I've tasted in a long time! It was very simple to make and it tastes just like takeout.
#132906
Chris V (Colorado) says:
Great recipe! I agree it is better without the oil and can add noodles of your choice to make it heartier.
#132375
Eric Butcher (Tennessee) says:
Great recipe... and easy! I love hot and sour soup and crave it often. This recipe is better than any of my local restaurants. Thanks so much!
#130953
Laura (Arizona) says:
My 19 year old son decided to make this soup for our 'Soup Sundays'. I helped a little because of all the steps, but this was easy to make and was a hit! Everyone in the house liked the soup and my husband had multiple bowls. The only change was thin sliced pork instead of the chicken. Thanks for the recipe, this one is a keeper!
#129513
Albin Thomas (Georgia) says:
Excellent. Have tried several versions a lot more complex than this one. This one beats them all. Only change I made was using a combination of balsamic and rice vinegar ratio being 1 to 3 with balsamic being the lesser.
#126505
Kim (Texas) says:
My family made this vegetarian by removing the meat and using vegetable broth. Delicious!
#123283
Lisa (United Kingdom) says:
A really quick and easy recipe to make that can be tweaked to accompany most taste buds. As Iike heat and spice I added real chilli with a little chilli oil. I didn't use the pork just shredded some cooked chicken breasts. at the last 5 minutes I threw in a generous handful of prawns and added savoy cabbage and carrots julienned to make it a little more hearty (& healthy too!)
Can't wait to make again tasted just like our local Cantonese restaurant :-))
Can't wait to make again tasted just like our local Cantonese restaurant :-))
#122049
E. (Ontario) says:
I love this soup. During the winter I triple the recipe and freeze it in individual portions. Nothing better on a cold winter day than thawing out a serving of this soup! It freezes really well. Also I eat some whenever I feel a cold coming on. I swear it's cured a few colds!
Comments on the recipe: I always make my own stock for this soup. It really will taste that much better with a homemade stock. I also add some crushed garlic at the beginning of cooking, and some grated ginger. And I like to use a mixture of cooked pork and chicken, and i usually add grated carrot and cabbage.
Comments on the recipe: I always make my own stock for this soup. It really will taste that much better with a homemade stock. I also add some crushed garlic at the beginning of cooking, and some grated ginger. And I like to use a mixture of cooked pork and chicken, and i usually add grated carrot and cabbage.
#121814
Brock (Colorado) says:
Easy, quick, great tasting.
#121365
Anna (California) says:
This was easy to make & taste really really good. My kids & hubby loved it. Thanks for sharing the recipe!!
#120748
Soozyq (Oregon) says:
Awesome base recipe. I personally didn't need the cornstarch, or maybe less of that next time. Easily make it your way: more sweet, more sour, more brothy, thicker, thinner. Thanks for the recipe.
#120679
Mike (Alabama) says:
Based on the comments I think this recipe is probably very good. I was out of white vinegar and substituted Rice Vinegar but the soup lacked body and it did not taste as good as what most of the reviews say! Many sweet and sour soup recipes call for rice vinegar but with this recipe it is not a good substitute!
#119541
Betty (Michigan) says:
I agree with all of the others - great recipe - soup was awesome! I didn't use the tofu, and added carrots that I julienned. I would definitely make this recipe again! YUM!
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