Obsessed with this recipe! I've made it 5 times already and my brother just requested it as his birthday present. I always double it, skip the meat, add baby corn and add 2 cans of the chop suey vegetables which includes bamboo, sprouts, and other veggies to make it more heartier. This is amazing! Thanks so much for the recipe!

If you don't have garlic chili sauce use 1 tsp. garlic powder and 1 tsp. chili powder. You can also use beef broth for a richer tasting soup. I sometimes add a bit of julienned carrots to add a little sweetness just as my local Chinese restaurant does.

I've always loved this soup since I was a kid, getting it at weylu's in Salem MA in the mid 80s.
I wish I tried this recipe sooner, it's amazing that such simple ingredients and 25 minutes can produce the best hot and sour soup I have ever had.
I skipped the egg and the bamboo shoots, less filler. I used 1/4 pound of shitake mushrooms (recipe doubled) which I think are perfect for this soup. Extra garlic/chilli and white pepper crank up the heat just right.
I love the freshness of the green onion at the end and the toasted sesame oil adds an extra layer of depth to the broth.
If you love hot and sour soup, stop cheating yourself happiness and make this at home.

This is a recipe I can follow. Doesn't call for strange stuff, everything is familiar. I can do this! Thank you so much!

Good and simple. Quick to make. I doubled the recipe. But how can I make the soup darker in color?

This recipe is excellent! Hot and sour soup is of my favorite foods and this recipe is so simple and full of flavor - not to mention healthy (I used a no salt added chicken stock). I told a friend from China about this recipe and she said it sounded very traditional.

This is a good recipe... you can also substitute a noodle soup base such as Sempio Bonito if you don't have the chicken stock. If you have some wood fungus lying around you may want to throw that in also but it is cost prohibitive and I leave out.

Delicious! Added bean sprouts and used Siracha for the chili sauce. Tripled the recipe so I could freeze... Definitely making this again and will some lime! Thanks for the great recipe!

Thank you so much for this recipe! My husband wanted Hot & Sour soup for his cold. It made him feel so much better. It's a lot better than take-out!

This lives up to its great review! I have a bad sinus attack and hot and sour soup was my only go to soup. I used only 1 cube of chicken bouillon and the rest leftover chicken broth I had on hand. Used dried shitake mushrooms as part of the base and added shredded chicken as some suggested. I was amazed how wonderful this soup was better than the restaurant for sure, and a great soup for anyone suffering from congestion - yummy!

Excellent and clearly easy. Made it the second time and it was even better. I used Rice Wine vinegar and dried Shitake mushrooms that I had reconstituted. Used some of that broth too also added more garlic chili sauce and some jarred chicken broth base. Had just made pulled pork with a vinegar and spice marinade and that meat was perfect add. Doubled the recipe and will do it 4 times next time so I have some to freeze.

Outstanding recipe for hot and sour soup - the vinegar level was perfect for me. I did add double the Sambal (garlic red chile paste) and mushrooms. No more delivery for me!! This has the best components of the three restaurants I usually order from. Really good :)

This was delicious, and just as good, if not better, than the soup served at Chinese restaurants. Don't forget the crispies -- get some wonton wrappers, slice them into strips and fry until crisp. Yummy!

DELICIOUS!!! Fantastic recipe. One of the best I ever had for sure. I added another cup and a half of water from the soaking mushrooms. 1.5 cups Shitake mushrooms and I went with chicken. I also added some water chestnuts. I used seasoned white rice vinegar and it worked out great. Thanks for posting this Rusty. Came out SOUPER!

Perfect. I'm suffering from a massive sinus issue, and with the addition of a bit more chili this was the simplest build. I actually studied culinary arts in the China mainland, and this is pretty much aligned with several of the regional recipes that i was taught. Much easier when you're not building the bullion and broths yourself :) Hooah. (Side note: Add an ice cold Yuengling, and you have perfection.)