Table of Contents:
Hot and Sour Soup, Quick & Simple Recipes, CiCi Li Asian Home Cooking Recipes
Video taken from the channel: CiCi Li Asian Home Cooking
BETTER THAN TAKEOUT Authentic Hot And Sour Soup Recipe [酸辣汤]
![BETTER THAN TAKEOUT Authentic Hot And Sour Soup Recipe [酸辣汤]](https://i.ytimg.com/vi/D78r9jvLliA/hqdefault.jpg "BETTER THAN TAKEOUT Authentic Hot And Sour Soup Recipe [酸辣汤]")
Video taken from the channel: Souped Up Recipes
AUTHENTIC HOT and SOUR Soup Recipe! RESTAURANT QUALITY!
Video taken from the channel: Cook With Mikey
Hot and Sour Soup
Video taken from the channel: Seonkyoung Longest
10-minute Hot & Sour Soup Marion’s Kitchen
Video taken from the channel: Marion’s Kitchen
Cool Soups for Hot Days / Low FODMAP Summer Food
Video taken from the channel: The Irritable Vegan
Keto Chinese Hot & Sour Soup
Video taken from the channel: Serious Keto
Ingredients ¾ ounce dried black fungi mushrooms (about 1/2 cup) 1 tablespoon peeled fresh ginger, cut into coarse chunks 2 fresh garlic cloves, chopped into large chunks 1 tablespoon toasted sesame oil 1 quart reduced-sodium, low-FODMAP chicken broth 1 tablespoon chile-and-vinegar hot sauce.Make the low FODMAP vegetable stock if needed. Once the mushroom has browned, add the chilli paste and the bamboo shoots. Stir-fry for a further 1 to 2 minutes. Meanwhile, mix together the soy sauce, rice wine vinegar, balsamic vinegar, and maple syrup (or brown sugar.
For the soup base, heat the oil in a wok, then fry the ginger for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened.
Keep warm over a low heat.This low FODMAP soup recipe fits perfectly into an IBS-control diet. It’s savory, satisfying, packed with great nutrition and 100% plant-based! This post contains affiliate links. This post is not providing medical advice.
The recipe.Low-FODMAP hot and sour eggplant soup with wild rice. Simple roasting of eggplant makes this dish aromatic, spicy and delicious.
Warming soup, reasonably easy to make, sure to please. Low-FODMAP Vegetable Broth Recipe. Easy, delicious vegetable broth for simple recipes or to add to complex flavours.1) Cook chicken separately-either using leftovers or roast your breast at 200 degrees for around 35 minutes. 2) Add the vegetables, broth, turmeric, ginger and 1/2 the almond milk to the soup maker and set desired program.
3) Once soup is prepared, add in the chicken and the other half of the almond milk.Low FODMAP Chicken Vegetable Soup is so delicious you will never even notice that its low FODMAP, soy free, gluten free, and dairy free! Low FODMAP Chicken Vegetable soup is light enough for lunch or a quick snack but filling enough to be a full main dish for dinner.
Chock full of vegies and chicken, this soup.Chinese takeout can be a delicious treat and a break from cooking after a long week of work. However, unlike other regimens like the low carbohydrate or vegetarian that just stay clear of certain food groups, the low FODMAP diet can be particularly challenging since it concerns avoiding certain foods within food groups.
Even a small amount of trigger foods can cause a flare-up of uncomfortable.Low-FODMAP Minestrone Vegetable Soup Recipe; Gluten-free, Vegan. May 12, 2018.
Printer Friendly Version. Minestrone soup is a classic family favorite! This low-FODMAP Minestrone Vegetable Soup recipe is both gluten-free and vegan.
Plus.What You Do. Heat your oil in a large pot over medium-high heat. Add the carrots, leeks, and celery and cook, stirring occasionally for about 5 minutes. While the vegetables are cooking, combine the water and chicken stock in a microwave-safe.
This warming soup can be spiced up with the addition of extra chilli if you like things hot – when blended the rice adds creaminess without extra fat and provides carbohydrates to make this a meal on its own! Ingredients 2 large parsnips 2 large carrots 1 tbsp light cooking oil 1 tbsp uncooked white.This low FODMAP Pineapple Sweet and Sour Sauce is an easy and family friendly recipe. It goes along perfectly with the recipe I will be posting this weekend: Coconut Chicken Strips!
This sauce would also go great with tofu strips or.Place a large saucepan over medium heat. Add oil and cook squash, carrot and leek for 5 minutes, stirring occasionally, until starting to soften. Add cumin and curry powder and cook for a further 30 seconds until fragrant.
Add tomatoes, chilli flakes and stock.Heat oil in a large saucepan over medium heat. Add onions; sauté for 4 to 5 minutes or until soft. Add water, beef bouillon, mushrooms, tofu, rice vinegar, balsamic vinegar, ginger, sesame oil, pepper, kale, green onions and red pepper flakes. Cover and simmer for 15 to 20 minutes.
Dec 6, 2013 A selection of soups from www.ibssano.com. See more ideas about Fodmap, Fodmap recipes, Low fodmap recipes.
List of related literature:
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| from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection | |
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| from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes | |
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| from Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir | |
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| from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. | |
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| from The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from Anarchist Cookbook | |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make | |
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| from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less | |
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| from Vegan Under Pressure |
335 comments
Thank you for sharing! I’ll be making this for my dad for Father’s Day a long with steamed fish and black sesame dessert. Much love from south Seattle area
I didn’t pay attention when you said stir in the egg slowly and now my soup is all cloudy (T. T) though it still tastes amazing ^_^ Thank you for the video Mikey!
It’s always hard to find the right one. There’s a restaurant HNS soup is awesome, but the meals are horrible.
Omg hot and sour can be Keto ���������� it’s my favorite guilty pleasure food �� ty ty ty
Second time making this minus the veggies and pork. Added turmeric and fresh grated garlic this time, forgot the ginger. I added 3/4 tsp of xanthan gum to thicken. I don’t like the chunky egg ribbons so I used a whisk and whisked back and fourth while drizzling the eggs.
I made the soup yesterday. It was so Delicious. It is a keeper. thank you much for your videos.
Hi Steve, did it help the cold? My two cents if you don’t mind, please stop using plastic bottles, especially ones that store acids like vinegar. Plastic is very bad for your body. Glass is heavy, and heavy is good especially for women to pick up. It builds strong bones. Glass is totally recyclable, and doesn’t contaminate food. I know I sound like a tree hugger. I’m actually an airline pilot, and when I fly to all South America, I see tons of plastic floating down to the ocean. I only buy items in glass or, like mayonnaise, I make it fresh.
Ok, ten cents. I’m off the soapbox now. Hope your feeling better.
Wow thank you I dearly love hot and sour soup. I will have to get a couple extra ingredients.
hi i am wondering if you can test this recipe for pasta https://www.youtube.com/watch?v=taH1h83e900
I tried this recipe a couple nights ago. The flavor was excellent. My family loved it. I believe we waited too long after adding the white peppercorn and black vinegar because, although I used extra white pepper, the spice was not there. I won’t make that mistake again. Also, I stirred the soup too aggressively after adding the egg which gave it a very cloudy appearance. I won’t do that again either. Those were both my errors. Fantastic recipe. I look forward to trying more from Souped Up Recipes.
waida minute! ��
didnt you said that your family restaurant had this soup??? so why would have it from another place???��
I buy the shredded wood ear so much easier to use. I can eat this soup:) all day.
Can you show us Instant pot recipes please? I love your channel and great work. ������
You are fun to watch your cooking…..I just did my hot & sour soup w/ mussels instead of the pork..supper delicious..thanks for this video
can you make a graham cracker tasting chaffle:) challenge! btw love ya dude
This is great can’t wait to try it. How about egg drop soup got a recipe for that? I love it and I think it could be keto-friendly.
Hey Steve, question on arrowroot. I see it in a lot of keto recipes. But it raises blood glucose, so is it really keto?
This is my most favorite soup! Your recipe looks perfect! Thank you for sharing. ��
What I like about your video s is that you talk very clear, you do your research and there is not a lot of extra talking and fluff. Thank you
REALLY! Thank you Steve! This is honestly my favorite soup ��!
Can you omit the ground pork all together or use another type of meat? Thank you.
Never had hot and sour soup. I don’t like over the top spicy heat. Although I do like wasabi. It’s a different type of heat. It doesn’t peel the skin off your tongue. Im gonna try that recipe. I can make it mild. Love the bowl and spoon ensemble. Nice touch. Be well.
My family owned a Chinese restaurant for 40 years. Your recipe looks great! Our Hot and Sour soup was really popular and back in the day, my dad would put chicken livers in it. Not my favorite, LOL! He then switched to dark meat chicken. My dad would always finish the soup with a drizzle of Sesame Oil. YUM!! I hope you feel better!:)
Great recipe and great timing for all the ‘unrest’ with the corona virus fears.
The pot is waaayyyy too big for that little soup:-) A few remarks here: Chinese people turning in their graves…. It’s always white pepper and you add that together with the vinegar at the very end before you take if off the heat because both vinegar and pepper lose a lot of aroma when cooked too long. Enoki have no business in a hot and sour soup, but of course you didn’t say “traditional”, so that’s ok. The tofu used is always the soft variety, not the firm one and of course nobody would use roast chicken for this.
There are a couple of chinese cooking channels on here which do traditional hot & sour soup and I have to say: get the right ingredients and make a traditional one it’s so much better and takes only like 5 minutes longer.
This looks great, I love hot sour soup but have never tried making it.
Never been a fan of this kind of soup but i might like to try this one
How long did you sous vide your pork tenderloin and what temp?
Oboy, I just finished making this according to your recipe. It turned out awesome. I may never order takeout again. Thanks a bunch, and get well.
damp day in wisc….we live west of appleton. “runny” nose time after being outside. good day for this recipe.
Maybe you should not add tofu until very last thing so it does not break up. I cut mine into cubes instead of strips so this doesn’t happen. Looking forward to your video about you!
ok started to panic at 5:18 but was quickly reassured and calmed down
I love and miss it too! Thanks! Any keto sub for arrowroot/cornstarch?
Welcome to “the least hot” but still sour soup. Honestly, I like how you’re teaching people some variation of a hot sour soup. I think that’s a great thing & by the looks of it, I think it’ll taste pretty good. But very misleading where the “hot” aspect is concerned.. maybe you should’ve at least mentioned that this soup usually involves some kinda variation of blended chilies (and pastes/sauces) & fermented spicy bean paste. Also very misleading where the veg & shrooms are concerned..
Dear people, don’t go out & buy shredded carrots if you got carrots in the fridge or don’t “not” make this soup cos you can’t find shredded carrots, just slice em thin, or heck, dice em if you’re good with that. And since this ain’t about the traditional recipe, if you got cabbage or whatever else, slice em thin & chuck it all in the pot. Also, use anything from button mushrooms to shiitake, or even oyster mushrooms.. that broth is gonna soak into everything you throw into that pot so the veg/shrooms don’t matter as much.
But yea, keep the meat (traditionally pork, but otherwise chicken) sliced thin / shredded / minced also works.
It is now 9 hours after I made and ate this recipe, and I just threw the whole pot of soup out. I was working around the house all day, and all I could smell was horse manure it was the white pepper and I was not even sweating. Check online for yourself, many people think that white pepper smells disgusting. I just took a very long shower, and I can still smell the white pepper. Looks like I will have to take another shower in the morning, and have my wife change the sheets. I will go back to my usual soup recipe from the Betty Crocker Low Fat Chinese cook book. Word to the wise omit or reduce the white pepper!!!
I need that tee shirt! �� we too use hot and sour soup for congestion!
I just made it home from the road. I’m here til Friday. I am so making this soup today. I never consider Arrowroot for some reason. I’ll give that a try. Thanks!
Has anyone tried using a high quality Collagen as a thickener?
Ok, this recipe looks seriously amazing! Can’t wait to try it!
Would this freeze well? I love hot and sour soup but nobody else in my family does
I love hot and sour soup! Now I can have it on my Keto Chinese night!
I just made this and I just got my wok they other day. Took me forever to cut everything, but IT IS WELL WORTH IT! I never go to Chinese restaurants anymore, because I live in Eureka, CA and all of the restaurants here suck. I just watch this channel and make it myself. As it is, I have to go to 3 or 4 Asian markets to get ingredients here. When I lived in Vegas, I only had to go to one Asian market of my choice and get everything I needed. But man, this is absolutely DELICIOUS!!!!
I didnt know eggs went in hot & sour. Not at PF Changs lol.
I started watching chef Wang, like his wok cooking technics till he butchered & cook a rat, said it was farm raised. That turned me off from Chinese cuisine.
Marion, I am surprised you didn’t add some of your own chili oil, haha!
Well this is one I don’t think I would care for mysekf but it looks great! I usually don’t measure when cooking either, it’s kind of hard to give out recipes. Lol
I love your reactions, it really makes me want to try your recipes & I’ve tried many and they never fail. ��
Awesome recipe Steve. Hope you get feeling better. Love the shirt that goes great with this recipe.
Darn. I’ll have to wait at least an hour to try. All I have on hand are dried shiitakes.
Hey Mike, during quarantine many of us have been limiting our trips to the grocery stores by buying 12 weeks worth of food at a time. Do you think you can do a cooking series that utilizes a week’s worth of groceries that you can buy all at once?
Oh my goodness! What a fantastic recipe!!! Sooooo delicious!!! Thank you for sharing your wonderful recipe!!!! I just made it tonight for the first time and it will definitely not be the last time!!!
Ummm Yummy at last an authentic hot and sour soup. I love hot and sour soup I am going to try it right away.
Looks good. Do you eat kimchi? I find that if I eat some on a regular basis I don’t get sick. I make my own following a recipe by maangchi. She uses some non keto stuff like sweet rice flour. However since it is a fermented product, it doesn’t seem to effect my blood sugar or ketones much. When I get sick, I make kimchi soup with pork and tofu. Yum.
Hey Mikey how do you make ping go pi kwat and braised pork belly?
Oh yummo…my heart is beating faster just looking at this soup!I like to add a few drops of fish sauce to my soups and cellantro bits! oh yummmmy! Have a great day Steve. Keto on!
Try my recipe for #hotandsoursoup at
https://youtu.be/ZavSDGwW-d8
I totally get what you’re saying…family and friends constantly ask me for my recipes and I have to tell them I just make it…now I’m having to write down the ingredients for them in a book. Ugh! Looks like another troll hit the thumbs down icon: what a knucklehead!
I am strictly vegetarian. Send/suggest me vegetarian soup recipe.
The Start of a full chinese “keto” Buffet meal?? I think so!!
Yay! I love hot and sour soup �� Thank you for sharing this recipe
I love hot and sour soup! I have never been able to find a really flavorful egg drop soup! Can you tackle that next? ❤️
I hope you feel better soon! This is one of my favorite Asian foods, so I really appreciate this!
Please stop joking it does not become you please just get on with the cooking, and please don’t joke around with your husband and the other fellow you make no sense with your jokes, just cook please
Hey I modified my favorite recipe of yours for the candied pecans! I didn’t have pecans so i used walnuts and just added a couple tsps of maple flavoring. Give it a try! So yummy!
First recipe for this I’ve ever seen. Will start collecting the ingredients. Thank you and healing blessings to you.
Am I right in thinking that Szechuan peppers would be the right one to use here?
I’ve never tried hot and sour soup because it’s always chicken in our restaurants/takeaways and I detest chicken. I will be making this one, pork is always my go to for Chinese dishes and I like adding roasted meat so this will be a great dish to do with leftovers. I can handle weak chicken stock if it’s used for a spicy dish. Hope you’re feeling better soon, my sinuses hate this time of year. I’ve constantly got an oil diffuser running with Olbas oil in.
Oh this looks and sounds great! Thank you Steve! Feel better
One thing is for sure, if you don’t have an appetite when you start making this recipe, you will certainly have an appetite when you finish.
interesting x makes me wanna try to make one or couple.
personally i like combining savoury and sweet flavours in one dish.
i have a feeling i will like it a lot…..
and the soups are so quick…
i quite like cold apple and beetroot soup with hard boiled egg inside xxx
Have you tried chilled soups? Drop me a ����or a ����in the comments below.
Just made this with some veggie leftovers and will definitely be making it again!
HOT SOUR SOUP SAUCE: STEAMED MEATS: STEAMED VEGETABLES: STOCK CUBE AND BROTH + ONIONS + CHILIS + BLACK PEPPER + GINGER + GARLIC + 1 SQUEEZED LEMON: ������������
I enjoyed watching your great soup, I will make some day. I laughed when your size of spoon that fits your expression that the soup is really hot. ��⛩
The guy who raves about microwave 7-11 food, and McDonalds, teaching people to cook and about flavor…lol…talk about no credibility
the soup turned out amazing. I added 60% of the soy sauce recommendation, and added 1 tbsp of sesame oil. thanks!
So happy to found your website & with English captions ����������Love this Yumm soup������
Looked at the recipe. First off, try throwing in a couple of whole dried chilies [ the type that are used to make Kung Pao chicken] as they give a nice edge to the soup, and remember that these chilies are NOT giving the soup its hot character.
Why are we using black pepper? Shouldn’t we be using white pepper. These two peppers are not interchangeable as the white pepper gives the heat.
Caught your comment about black vinegar and yes, here in the states it is not a common item. And for those that have never used it, black vinegar has more rounded taste than white vinegar. We might substitute balsamic vinegar for the black vinegar as it also has a similiar taste. While white vinegar has a pucker factor so I use a combination of both when making this soup. Lastly, I prefer to add the white vinegar and pepper at the end to adjust the taste to fit my mood.
And this is an excellent channel. Many thanks for the recipes and ideas.
I love hot & sour soup too. Unless I missed something it looked like she added only black pepper for heat. I’m surprised to see that.
Your greeting is so enthusiastic that I had to wave and exclaim “Hi!” in response.
Asian-style food is virtually unknown where I live now, and there is but one shop that may have the ingredients. I’ll check though and will make this when I can. It was -9F (-23C) when I was moving snow this morning, so I will need some when winter comes and it gets really cold.
Considering high cost of ingredients in my country(Latvia) and scarce availability of those ingredients + absence of my Chinese food cooking experience, I will stick to popping in local Chinese for a 3€ bowl of soup:D But it was nice to see how it is made 😉
Haahahaha am so Happy!!!! I try so many times to do this soup.And now I did the right way soup I just say you are Number “1” Girl you are the best. I wan to go eat with you Lol Thanks
Everything she makes is better than take out! That’s bullshit
Sounds great! Actualy, all of her recipes sound great and the ones I’ve tried have been!
OMG!!! Made your recipe last night and my husband thinks I am a genius. I did make it too thick and do need to perfect my egg ribbon method. Have you ever though of being a teacher on SkillShare? You get paid for it but it allows your subscribers to submit their “homework” and ask you Qs directly. You’d make a good teacher! Your recipe is delicious!
wooow, created for the poor people. And the poor people had the time and money to buy and prepare all the ingredients? The only reason I haven’t yet made this is because it has such an extensive list of ingredients that are fairly expensive in western markets
You MUST use WHITE pepper, not black pepper, and while you can get away without using wood ear (black fungus) shrooms you forgot the egg stream a critical textural component…and you need sesame oil.
Other than that not bad for a quick and tasty ten minute meal!
I made this for my mother and she shyly asked me to make it every week after her second bowl.
Marion — you know how bamboo shoots sometimes have they poopey taste? How do you avoid that? Because I love bamboos not always scared I’m going to get the ones that leave that bad after taste
I’m obsessed with all your recipes, so easy and quick and yum. Can’t be any better!
This is wrong doing. Vinegar must put AFTER cease heating or right before serving. Carrot and mushroom need to cook far longer than tofu. Tofu should put in AFTER boiled and turn to low heat. Use dry chili instead of black pepper, also add drops of chilli oil to increase favour. When adding corn starch, the soup should be stirring gentally.
how are you so smart with these recipes!?!? you know how to make all my favorite soups perfectly!!
One or two chillies wouldn’t hurt and bit of sesame oil.
Otherwise yummy
love your tips and will definitely make it soon. Have a good day.
You don’t even tell us the portions adequately. How do you expect people to follow you
Tofu cut into triangles would be neat and look like mini cheese in the soup.
Hot and Sour soup cook with pork not with chicken. You also forgot to put Wood ear mushroom. Also, you can’t call this authentic of northern Chinese dish
Thank you for not putting egg. I dont eat them so this looks delish
Thanks, Steve, this looks delicious! I could almost smell the wonderful aroma. Hope you feel better soon.
yup, there is a miss on this one. finely chopped ginger was a must. and i dont think this wud be hot…. nice though.
Weren’t they chestnut mushrooms? They didn’t look like shittake mushrooms.
4 oz of dried wood ear is a lot…if you are making this just rehydrate like 1-2 oz of it…
Me too I was always the kid who wanted the hot and sour soup as well, with extra scallions on top and chili oil������
That is really simple recipe! will definitely give it a try now that winter is arriving!
We followed her recipe exactly. She said use 1 to 3 teaspoon of white pepper, so since we like spicy food, we went with just 2, against our better judgement. I dont know if you ever smelled white pepper, but it sort of smells like horse manure. It ruined the whole recipe. We also prefer the FRESH mushrooms over the dried. We made a second batch, used fresh mushrooms, and only 1/4 teaspoon of white pepper, PLUS 2 teaspoons of chile paste, which we usually use. We can still taste the little bit of white pepper, but much better than first batch. In future batches, we will delete white pepper altogether. Most hot and sour soup recipes are pretty similar. This one is good, if you modify the white pepper. We also prefer 2 teaspoons of sesame oil. Bottom line, BEWARE OF THE WHITE PEPPER!!! Smell it before you use it.
I just made this and will change up a few things next time. Some thoughts:
1. 3 tbsp of black vinegar was a bit overpowering. Will try 2 tbsp next time.
2. The white pepper is key to the spicy ness and a must
3. This doesn’t really make a big batch. Probably just enough for 2-3 people as a meal.
4. The black fungus expands soooo much! Be sure to cut it into very thin shreds.
Omg yr hot n sour soup is delicious.. I make every week thank you..!!
Really good recipe I’m going to try it out but I think I missed the pork portion of adding in the soup guess I will have to watch it again
Watched this video with my morning coffee. Already had everything but the Chinese 5-spice and the white pepper. Headed to the grocery store. Rushed home. Made this recipe. HOME RUN, Steve! So tasty! I don’t even have a cold and it opened my head up even more. I used all the optional ingredients. Am sharing half with a friend who DOES have a cold. Will made more very soon.
You’ve inspired me to cook Chinese food. One thing. It would be great if you can put the ingredients on the screen as a running log for each sauce you’re making, so I can pause and make sure I have all the right stuff.
“First thing what you need to do… is suck your dried mushroom”. I tried but I couldn’t reach.
Try Upstairs (NOT downstairs) WO HOP *(NYC)HOT & SOUR Soup they use tomato & fresh Peas. It;s the only H&S Soup made this way..in usa
This looks amazing! Thanks for developing such great content for us �� And FYI the Join link isn’t working for me…
There must be some sorcery afoot? No way can 1 person have so much beauty, spirit and talent!! Great Video!!!
I love hot and sour soup. So easy to make! Yum. I like ginger root in mine.
With all due respect to her obvious relationship. I have to say she is very beautiful and her screen presence is amazing. To top it all off she is a great cook.
I love your recipes, I’ve made to many to count. They always come out perfect and are quick to make ��
Hi I can’t g black fungus or forest mushrooms. Can I just use shitaki on it own or add chestnut mushrooms as well?
Can the mushrooms be skipped or substituted? My roommate is severely allergic.
Such a great recipe. Awesome. Do you also have an easy sweet and sour soup recipe? Greetings from Germany:)
This is also a great recipe for Hot and soup should defiantly go and check it out. https://www.youtube.com/watch?v=1oEXvF_3seY
This looks fun to make. I visited my Asian grocery store and I got lots of pantry basics, but I need the mushrooms and the cooking wine. (and…shhhhh…Mikey looks so handsome in this video…shhh)
Not only is the soup hot but she is too. Gotta try this out, it looks delicious.
This sounds so tastey! I want to make this. I will be cooking my first tofu recipe and I know it will be awesome!
That looks really good! I’ll have to try it. It’s been a while since I made some. My recipe is pretty complicated…Three kinds of mushroom including rehydrated black tree mushrooms (I love the texture). I’ve been thinking of ketofying mine. I wondered if xanthan gum would work for thickening.
Mike is just such a great guy. Corona has completely upset his world of travel, opening new restaurants, etc. But there’s never a sigh, a woe-is-me about any of that. We got lemons? Let’s make the greatest lemonade evah! A lot of us talk about trying to live our lives that way. Mike does it.
I can’t wait to try and make this. I love hot and sour soup so much.
I tried making H&S soup last week. It was OK. The Xanthan Gum I used as thickener did not give that thick restaurant H&S mouth feel I enjoy. Pork rinds as the crunchy element in place of fried wontons did not work at all. Soggy city.
Thank you so much for this recipe. I’ll try it this weekend. Can I also add a bit of doubanjian? I guess only a tea spoon? I saw it in another recipe and I already have that ingredient at home from a previous recipe. Thanks in advance
Seems like abit different from the one that you cooked at restaurant.
Love hot and sour soup and also Tom Yum soup. They are as delicious as one another.
Hi Seonkyoung! Is it okay if I don’t put cornstarch in the soup? I’m not a big fan of the consistency with the starch…. And since it doesn’t affect taste, I think it’s possible but your advice is welcome!
Thank you for the wonderful, detailed explanation. Subscribed. Definitely making this. But, I will use Arrowroot fkour instead of Cornstarch and forego the sugar. Thank you.
This looks so yummy. Can I leave the pork out of the recipe since my family is vegetarian?
I made this last night for dinner. It was fantastic!!!!! My mother is a very picky eater but she licked the bowl! What else can I say except WOW!!!!!!!
You are so amazing! Your food is amazing also. The best food, The best!
I followed your recipe and I didn’t have bamboo shoots or mushrooms (or the majority of the solid ingredients) but it tasted really delicious and was perfect for a cold winter morning
Im making this today. Wonder if you could use paneer instead of tofu
I made this dish and added onions and garlic because I have a cold and wanted to fortify it. It was delicious. Thank you.
Sharing is caring lol This wouldn’t be as good if you weren’t so cute
I think the recipe is wrong where she said 1/4 tsp of dark soy, it says 1/4 cup, please take note of that when making this everyone. Still, great recipe and video!
Live this channel. Bet it tastes and smells amazing! Great job, thanks!
I love this soup��but I have trouble finding the written recipe.
I recently saw your videos and I absolutely love them! I love the dishes you make (but I can’t do spicy ��). Thank you for making cooking fun and recipes easy to follow. ����
I made this last night and used black zhenjiang vinegar. The soup did not taste right. I’m wondering if the type of soysauce is the culprit too.
I just made this exactly according to the recipe and it’s amazing. I’ve made your dishes 3 nights in a row and they’ve all be fantastic. Thanks so much!
Made this soup today and it turned out great. Very delicious. Everybody loved it.
OMG Girl!!! this is the BEST hot and sour soup I’ve ever had. I used to go to a Mom and Pop’s restaurant every week because no one could make hot and sour soup the way they could. But then they retired and I couldn’t find anything CLOSE to their soup until now. Thank you! I’m hooked.:-)
I made this for my Asian step mom and she loved it. We had the best sex ever after that.
would be good to put in the description of the video the ingredients and quantities to help
Thanks
I’ll be making this dish on Friday for one of my best friends.. Kan’t wait!!!
Thanks for the video. You missed the stock on the recipe card.
Hi Nooder-girl; Your ingredient list (above) is missing the Dark Soy Sauce you add in the video. Love watching your videos!
Have you ever thought of being a SkillShare teacher? I think you can simply upload the videos you already made but the difference is that you get paid per subscriber (student) and the subscribers (students) can submit their projects (in this case pictures/experiences of making their hot and sour soup) You are such a good teacher and you make what seems like really difficult recipes EASY so just letting you know about the SkillShare platform if you don’t know about it. Thanks again for the recipe and I am definitely subscribing!
I could DESTROY some hot and sour soup right now. Time to go to the store…
No egg, bamboo, or wood ear fungus?
I also prefer silken tofu in this.
Wow Mikey I tried this and it was one of the best soup I have ever had, so thank you for bringing this to my life
I made this and I think it’s more realistic to say it serves 2 people rather than 4 because we didn’t get full with just one bowl
Wow!! That soup looks fabulous!! Thank you for sharing your recipes. I subscribed! Have a beautiful day.
I could eat that whole bowl. Although I like my hot and sour soup VEEERRRYY sour. I’d probably go through half a bottle of rice vinegar on that entire batch. I’m crazy
Looks like your chopper needs to be sharpened. That way you won’t loose the end off your fingers.����
Looks awesome! I will be making it with my pork neck bone broth. You can get pork neck bones SUPER CHEAP at Walmart and in Wisconsin, at Woodman’s. It makes a superior broth for soups like this. I use it a lot for quickie asian shirataki pho. The mouth feel can’t be beat because the collagen is so high (so may even eliminate need for some of the thickener.) To make, dump pork neck bones in Instant Pot, cover scantly with water and cook on high manual (meat setting) for about 25 minutes. (I season afterwards so I can use it for anything I want.) At about 30 minutes, the bones are usually starting to break down, so I go for 25 minutes so that we can eat the unctuous meat from the bones. (You can use the meat in this soup…two for one!) Google image pork neck bones Walmart and you’ll see what they look like in the package at the store. (Fresh meat at Walmart/frozen at Woodman’s) A lot of asian restaurants keep a mix of pork neck bones and chicken bones at back of stove for constant source of broth.
How much hot chili sauce should I use instead of white pepper?
I love this style of soup! I use veggie stock instead of chicken as I’m allergic to poultry. Definitely in my top 5 for soups!
My favorite♥️I can’t sleep and I’m watching this video at 4:30am drooling on my screen��
When I go to Chinese restaurants I always order hot and sour. If they do that right they generally get the rest right. But I always ask for extra vinegar because I like mine really sour.
It says half a teaspoon of ginger but it looks like way more than that. Is there somewhere I can go where the recipe is written out? I may halve the recipe and I want to be sure of the measurements. Some of the other amounts look different from what’s written on the screen tofu and carrot in particular.
The jarred garlic and ginger save a great deal of waste, and I can’t tell there’s much loss in flavor. My addition is a bit of Mongolian fire oil.
I was really excited to see this recipe. My favorite kind of soup in the whole world! Thank you so much
anyone know if he still has the creepy house? I watched the pork belly video and he was at a different location. that was 2 months ago I think
Hi Cici, I would like to post a picture of your Hot and Sour soup on my FaceBook. However, I can’t seem to be able to Copy Image nor Save Image As. I’ve looked at other pictures of Hot and Sour Soup but nothing compares to yours. I usually love to post delicious and appetizing food on my FaceBook. I find your Hot and Sour Soup the best looking one.
Just tried this recipe and it is GREAT! Thank you, this was always one of my holy grail’s of cooking!!!!
that lily flower isnt really in traditional hot and sour soup…
I got some soup from a hole in the wall Chinese place an it was good spicy semi sweet and really sour! I loved it till I got down to the bottom and found little suckers an I absolutely lost it.. such a bad experience
That… looks awesome! Thanks so much for sharing. I’m gonna try and make that this weekend:D
This looks great! Any plans for a Lo Mein video? The GF has been searching for a good recipe.
Good choice of background music. No elevator, no head bangin, no spinning disco balls just smooth paced and relaxing. It makes the video much easier to enjoy I can almost taste the soup!
I always heard to wait until just before you serve to add the vinegar and white pepper, because the aromatics cook away if you don’t.
Have you found this to be the case?
I judge a Chinese restaurant on its Hot and Sour soup, if that is good then the rest of the meal should be good. I can not start my meal without Hot & Sour soup.
Made this last night with some substitutions, turned out amazing! Thanks for the awesome recipe!
I’m going to post this on Facebook….I’ve been trying to get a recipe for hot and sour soup to work for me….black vinegar was one key ingredient.
Looks great! My favorite soup! I will make a big batch and put some bowls in the freezer.
Hi Marion, my mother wants to know where to buy the julienne carrot peeler. Please help!
Delicious…however, I only used 1 tsp of white pepper and it was hot enough for me!!!
OMG! I made this recipe last night and my hubby thinks I am a food genius! I accedently did make the soup a little too thick and I need to perfect my egg ribbon method but it was still so delicious! Thank you for giving an authentic recipe while also giving some room to use other ingredients that were more available in my kitchen (ie I had white vinegar but not black vinegar). I have to practice this soup and preorder harder to find ingredients BUT I was able to cook this super yummy,better then restaurant, hot and sour soup thanks to you!
It’s kinda good that those glasses cover up much of her face.
This young lady really pays attention to detail. For example, here she says use less pepper for children. I have had it really hot, like cleaning out my nostrils. In addition, vinegar is supposed to be very good for your health. Hence, it’s my favorite thing to eat when I have a cold.
Great recipe. Don’t add more shitake than is said. It totally overpowers it.
Balsamic vinegar will work in a pinch if no Chinese vinegar is available. Hot and sour soup is my favorite. I just love it.
Your voice is very low it doesn’t come a little to understand your delicious recipes for this nice video i love everything about you meak video im following you every where you are amazing awesome video’s you meak stay safe and happy my beautiful amazing awesome star you are souper star yes i meant it from my heart God bless you and all the good people in the universe amen boum. Peace love out layloma dastagirzada =azimi YouTube big fan. Pray for all the universe please love you friend Jany nk yes indeed. ����✌����������������������me ��������������⛲��
Wow that’s amazing soup I love soup during winter time put a lot of ginger love it thank you for sharing merry Christmas God bless ❤️
I would like for you to show how to make egg drop soup, the kind I get at the Chinese buffet.
I would eat that with Jasmina but Jasmina might not eat that. ��
Thank you so much. I’ll try this tomorrow ��can I make this vegetarian by adding vegetable stock and leave the meat out? Cheers
Can it be done without the mushrooms? Like with bean sprouts, celery, onions
Mike you are the best. I absolutely love all your videos. Especially the stories!
baby you smell good.
that’s a compliment you should only be giving food or people your familiar with. classic. ��
Glad you shared this Mikey! ����
I looove hot and sour soup.
I tried your Dumpling recipe and it’s amaaaaaazing ��❤️ I’m sure this will turn out so good! ��
How did I just find you! I came from your egg drop soup and after watching this hot and sour soup video, I had to hit that red button! ❤️
Mmmmm…..! My favorite hot and sour soup was made in my local China Town restaurant in Calgary Alberta called GEE GONG it had pork, chicken and shrimp. The restaurant closed in 2013 due to city wide major flood. How I miss that soup. Another great video.
I did not like the taste of the Chinese black vinegar. Not what I’m used to up in Boston. Can this be done with regular vinegar?
Nice looking soup. Although I disagree that chili paste is what you’re looking for in the taste profile. And I think black vinegar is a must.
Like someone cooked a ghost. This will be added to my list of best food descriptions. Thank you
I love a good hot and soup that numbs my lips.
Some of these ingredients will have to be purchased either at an Asian supermarket or in my city’s Chinatown.
So yummy I alway love this kind of soup. Thanks you for sharing
Man I’ve had a lot of bad hot and sour soup but this one looks good
Lily flower is the dried daylily flower it was picked before it could bloom.
I could eat that whole bowl. Although I like my hot and sour soup VEEERRRYY sour. I’d probably go through half a bottle of rice vinegar on that entire batch. I’m crazy
Mike! You need to restock/sell those dumpling plushies! Theyre so cuteeeeee
My go to cure for colds, sinus, allergies or just because I love it:)
I love hot and sour soup with sizzling rice, sometimes.:) I will for sure try your recipe. I thank you so much for taking the time to share the preparation with health in mind. You look quite beautiful.
No doubt you know how to take care of yourself.:)
Dang!!! I love hot and sour soup. I gotta try cooking this. Thanks…
Yes that is how I make regular chili and deer chili just by eye and they someone asked what I put in it I was like hmmm little this little that then said might want to write this stuff down for my family ������
Can someone please get this man a knife sponsor? The dull knife is killing me
WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
What happened to Mikey’s recent video about relationships where he talks about his ex gf? I wanted to watch that again.:(
This soup looks so delicious and good!!!!! I wish I could reach through the screen and have some with ya!���� It looks so good to have every day even in hot summer here in Victoria Texas.
That soup looks AMAZING!
Can’t wait to make some for myself.
Thanks for sharing your recipe:)
I’m legit gonna make this tonight for dinner… thanks as always, Mike! I’ve been getting into the habit of downloading your videos and watching them while I have lunch at my favorite restaurant in Bali (they don’t have WiFi, so your vids are my entertainment). You’re the best ��
Hot and sour is my favorite. just wondering why you didn’t thicken with konjac powder?
Ok, I’ve tried a few different hot and sour soup recipes on YouTube; all of which weren’t quite there, in terms of the flavor I was looking for. THIS recipe however is legit. It’s absolutely delicious. Btw, go for the full TBSP of white pepper, as she suggests.
This good. As I don’t like it too hot, nor tasting only white pepper, my mod it as such: 1/2 tsp white pepper, and 2.5 tbsp black vinegar.
I’m going to try the beef stock next time.
I use 1 cup of broth, 2/3 cup kimchi, ginger, sesame oil, green onion bits and protein of choice. Heat, adjust seasonings, serve. Serves 1. Kimchi is already hot/salty/sour
I like hot and sour soup Everytime I go to the Chinese restaurant I always get a bowl of it and sometimes I get two bowls of it
With all the hot n sour soup videos ive watched… i think this is the easiest one to follow. Finally. Thank you.
Like the way this was done. Great way of teaching and what a soup
I just tasted the black vinegar I bought at my Asian grocery store. I can see/taste how it makes the difference in the flavour. Looking so very forward to making your recipe tomorrow. Will post results. I am a forty year hot and sour soup lover and can’t wait for the first bowl.
The shitake mushrooms smell so bad it ruined the entire dish
Is hot & sour soup something that exists in China or is it just a Western invention?
Amitofo. Made this last night and in your Wok. Delicious ��
Big fan. Hot and Sour soup, never thought I could make this at home. But will try it soon thanks to you.
I just love this girl. She makes cooking so enjoyable. Love her accent too.
So fabulous, very authentic I really appreciate all the very detailed explanations and instructions all your recipes are wonderful love your channel a great soup on a cold day cheers from Canada
Excellent idea to recover traditional dishes and then it must be really delicious.
Didn’t know you could use Arrowroot to thicken soups. Does cornstarch up the carbs significantly?
Omgggg first time I made hot and sour soup and it’s soo good ������ thank you!!
Oh gosh, that looks SO
delicious! Can I come over and share yours till I get the ingredients?
I fell in love with your recipe and the way you show is all so doable at home. Fell in love with your cooking program ������
I research alot of recipes. I haven’t tried it yet. I read through the comments. This will next on my list. I actually love oriental food better than American food. I can cook American food that will knock your socks off. I prefer oriental food. Taste so good. I’m new to the internet. Finding out about the ingredients. I’m 63 years old. Now that I’ve learned how to use the internet there’s no stopping me now. Thank you. T
this fuken adian food is hard to make u rather go eat something els or buy it on the streets too much ingridients too much everything but it does taste good
allrightyy thenn she is funny but intelegent cooking shashim wine
I made your hot and sour soup today. Amazing and delicious. I was so happy with how easy it was to make ❤️
And get some colloidal silver. You can, also, brew your own, I do!
can we skip the dark soy sauce? its really hard to find where i am:(
Looks absolutely BRILLIANT. I’ll be doing this soon. Thank you very much.
This is a wonder winter time soup and summer time with less pepper in it. Thank you so much Alan Merrill
Please we are vegetarians,do you have soup or any receipe without meat…???
This is an impressive soup, but for me, it lacks a swirl of egg drop and most of all, a final drizzle of sesame oil.
Oh I love to add a dash of vinegar! This is the soup you need on a cold night!
Thanks Steve. Hot and sour Is my favorite soup. Your recipe makes it really simple. I like the fact you put a protein source. Many of the Chinese restaurants have eliminated any kind of meat.
love the video and recipe.. I have to have gluten-free.. wondering what should I sub to make it gluten-free but keep it as close as possible to the original recipe
If you save the bulb end of those onions, you can regrow the tops. �� I cook the same way everything tastes different each time I make it. No, I do not bake!
Stupid everything you make is better than take out! Fucking liar
“It’s like somebody cooked a ghost”������ i don’t know why that tickled me so bad.
If there was a Chinese restaurant that served nothing but hot and sour soup and nothing else, I would eat there.
Thanks for this recipe and video. I’ve made this soup twice now and love it!
Hot and sour soup with a little heat! Thank you! Your a good cook cici
Love this Soup. Like some Restaurants here I also add freshly sliced Red Chilli.
Yo where did you get that bag of Nishiki? It’s my favorite brand but I’ve had to stock up on another since I can’t find it.
When I go to a new Chinese (American) restaurant, I always order this. If it’s good, there’s a fair chance the rest of the food will be as well. It doesn’t seem that hard to make but I’ve had some really bland or unbalanced versions.
I cant tell you how much I dislike mushrooms,all mushrooms, do I really need to use them?
My husband liked the soup but it didn’t taste at all like the one I love at the Chinese restaurant we go to. Also my soup turned out white not on the red side like yours.. Could it be because I didn’t use meat or used rice vinegar instead of the black Chinese vinegar? However, I still liked it.
This recipe is really good. I made it last night. The only thing was my soup didn’t look like your finished product. Mine had more broth then mushrooms, tofu, etc. Next time I will double the ingredients. Also, I suggest you double or triple the recipe for a family of 4 or larger. This made enough for 2 good eaters. Don’t skip the dark soy sauce. I forgot to buy it and my soup didn’t have the dark rich color. But still was delicious!!!
I can’t wait to make Mikey’s Chinese Hot & Sour Soup!!! It one of my absolute favorite things to have for breakfast!!! When I was pregnant and expecting twin boys, Chinese Hot & Sour Soup was one of few dishes I could not get enough of!!! It would chase away my morning sickness even!!! YUM-YUM-YUUUMMMM��
I didn’t catch the cornstarch slurry? What are the portions on the water to cornstarch?
You can sub the vinegar with a good balsamic; we used to sub bean sprouts for bamboo shoots and horror of horrors western shrooms for the shitake… boss man used to say Americans will never know if you put in enough white pepper!
This looks like an awesome recipe and I need to make this immediately. Might not be authentic, but I will probably add bamboo shoots because I’m used to the texture. Thank you so much!
This version looks delicious! However, I noticed you omitted bamboo shoots, which I can’t imagine liking this soup w/o them!
I keep coming back to this video! I’m making it again this week, around the 10th time and it is so absolutely scrumptious. Thank you so much for sharing this we appreciate it so much!:D
I made this soup this evening for dinner for my family �� had some leftover roast chicken and pork, I also used a bag of shredded coleslaw mix in my supermarket that had carrots and white cabbage for some extra crunch �� I also cooked some medium egg noodles to make it a bit more filling and topped them with the soup �� it was delicious and so simple ♥️
My Vietnamese neighbor She makes it really good (y) I love it with RICE
Easy way to make a spice bag at home: take a paper coffee filter, put your items in the middle, tie up tight with butcher’s twine and then cut off the excess from the filter. This works with cheese cloth too. I’ve done both of these when making pickles with my mom as a kid:)
Awesome recipe Mikey!!:)
Is it sexist that I think guys recipes online taste better than girls recipes. It may just be like this for Chinese dishes.
instructions were not clear enough. I julienned my penis and beat my tofu
I love you enthusiasm! I also love the soup I need to try some soon!
I love hot and sour soup and I have everything I need for it! Thanks for this recipe ��I even have the Chinese soup bowl and spoon! ��
Just made it and its so good!! Didnt use pork or chicken though. Thank you!
This is my favorite soup for when I feel like I’m getting sick. To help warm me and get my body temperature up. Best winter food.
Wait, how can this be hot and sour soup if there are no peppers:3
I just made this soup, with only minimal changes. It is delicious! After I tried it, I added 1/4 cup each of SriRacha and vinegar, for more Hot & Sour flavor. Thank you for sharing this recipe.
This is the best version on Youtube. It was delicious & big hit at my dinner party. Thanks for making me a superstar chef
I love this video. One recommendation, before you put in egg, lower heat, stir and pour in slowly. It has a better effect.
I’m pmsing and I’m weirdly craving Mikey Chen. I wanna cuddle.the dumpling plushie.
My favorite version is the one you just prepared. Of course many fast food Chinese restaurants can not fuss so much and get it as beautiful as yours. Chinese hot and sour soap to me is more than just a soup, it is medicinal, it is a delicious and even spiritual experience. It literally makes me feel better quickly. Thanks so much for sharing your talent a wonderful personality.
That looked delicious!! Can’t wait to make it. Hope you feel better soon!
I made this tonight and it was fantastic!! Closest to restaurant style hot and sour soup (before the restaurant I use to love getting it from started cutting corners on how they made it) that Ive made at home (Ive tried a couple of recipes). If you would like to make it a little more sour bump up the vinegar a tiny bit to your liking, of course tasting it first and I would suggest only to your own bowl of soup. I would also say it is neither easy nor fast to make since there is so much prep work involved, but well worth it in the end! Its a keeper!! Thanks for the great video and recipe!!!! I really enjoyed hearing the background on the soup.
Hi Ci Ci Li!
Big fan of your great simple and nutritious foods. Hot n sour soup is a great favorite of mine in the chinese restaurants.
I followed your instructions as a guide and skipped the pork as I am Muslim, just substituted left over fried chicken shredded up. I also added chinese chives, lily buds, poblano peppers and plenty of sambal olek as I have a craving for spicy things!! Hehehee
I made the flavors to taste, for me rather strong. Turned out realllly good. Thanks for the tips and techniques.
Best,
Fauzan
You mentioned sous vide. Since I am debating on whether to buy one or not, I would appreciate a video or two on cooking with this method. Thank you for all you do to help us on our low carb/keto journey!
Whenever I hear “shiitake mushrooms” it always reminds me of this comedy sketch: https://www.youtube.com/watch?v=HpUn9tzwj2E
Hi. I just found your channel and this is my favourite suop and you making it look so easy and delicious. I have a question, if i want to add shrimps, should i just boil them?
Thank you for your effort filming such great videos!
Ty for showing how to make this soup! I am now on a quest for the best hot n sour soup in my area (Sacramento Valley) and else where I the East Bay and N. California. I don’t got to Oakland, San Francisco, or South Bay. I found a what I think locally is in the top 3 in my local area. A Chinese Restaurant called Loomis Chinese. Hot n Sour soup is so yummy!
Its definitely a hangover cure for me. When I order it for Saturday lunch from my local spot they always know its cuz i had a drunken friday lol.
Mr Steve, is there any reason you used arrowroot powder instead of xanthan gum? I substituted once on a pecan pie recipe because I already have so much keto baking stuff. The pie turned out great.
that’s one of my favorite dishes when we go to a Chinese Restaurant it’s always my starter and mostly I have one after the meal too ��
I can’t resist ��
Great recipe! Thank you so much for all your hard work. I’m wondering if pasture-raised gelatin can be added in place of the arrowroot as a thickener and to add body to the soup?
I saw this today and immediately had to try it. Local restaurant I used to get this soup at closed and I had a craving. Had to improvise a little on the black vinegar (seasoned rice vinegar with a pinch of sugar) and dark soy sauce (1 part soy, 1 part molasses), but it turned out excellent anyway. Thank you for the recipe! ^_^
Thankmyou love yr cooking my favorite asian food happy new year lm texas
i love hot and sour soup, thank you for this amazing recipe you made me drool, just be easy on medical stuff, people see docs on YouTube nowadays.
I added three eggs, 12oz tofu (it didn’t come smaller than that and I have absolutely no other use for it) and 6-8 cups chicken broth. I didn’t space out the vinegar where it mentions it because I’d never made it before but the flavor was too strong for my liking. There also wasn’t enough liquid for my taste. Added broth until it got better. I also added more ginger since I lost it bit once the broth was added.
Sesame oil and green onions are a must.
Black fungus mushrooms are weird.
I made this for my dinner this evening and was amazing! Thank you!
I like to cube my tofu and stir fry it with my meat and vegetables first other than the green onions. Also don’t add any salt until the end but good recipe.
I just made this. I don’t know why but mine isn’t tasting completely like the soup I get from China One.? It is missing something. But it is sooo good as is!
Hi! I don’t like tofu, so I replace it with Kelp, we use red chillies instead black pepper, and a touch of Miso with the chicken broth… very delish!
Made it with a couple tweaks to be closer to carnivore and it’s amazing! Thank you!
My mom has a collection of cookbooks that would choke a horse. I don’t think she’s ever really used them (we have good cooks in our family) unless she is making something she has only made once or twice. She started out making hot and sour soup from each cook book, I don’t know how many months or years it took to go through the bulk of them. When none of the recipes did it for her she would just combine her favorite parts from each one into her master recipe. I don’t know if it lives up to the sort of hot and sour soup that you would make, but I have to say it is better than any I have had from a restaurant.
You should totally do recepies for flat foods during the Covid-19. Pizza, Pancakes, flat bread.. etc. It would really help the infected as you can shove most of it under the door.:)
My favorite hot and sour soup is sold at a Chinese restaurant in Tallahassee, Florida called Zheng’s. The owners are from Fujian Province and there’s such a wonderful flavor to the way they make their hot and sour soup.
Make SURE you are hydrating those Mushrooms or you could end up in the Emergency Room with an intestinal blockage.
Thai Tom Yum Goong is my favorite hot & sour soup but a local Chinese restaurant does a very good hot & sour soup too. Their recipe is different from yours and when I make your version it could become my new favorite!
In answer to your question, I have only ever eaten Chinese hot and sour soup. Yours looks delicious. I could taste it right in my computer screen. I have to comment on your knife skills. I have never seen someone julienne so meticulously. You are very good.
Hi, that looked wonderful ��. Do you think you can refrigerate and reheat the soup? If so how long will it keep for in the fridge?
Can I know how to store it? And how to reheat it? Thank you dear
Don’t know why You Tube took so long to suggest this for me but I will be at the Asian Market tomorrow. Great Job CiCi Li
I’ve always loved a good hot and sour soup. Any time I’ve had a cold it does the trick of making me feel better.
I just made this tonight and it turned out delicious!!! Your site is really a trusted one. I only used regular mushrooms, carrots, firm tofu, chicken stock and fresh grated ginger. My picky eater hubby ate it all. Thank u so much.
I am craving hot and sour soup now! It’s the right time of the year to make it too.
Does it have to be Chinkiang vinegar? Is there any other vinegar that I can substitute that doesn’t alter the smell & the taste of the soup?
Wow well done CiCi this soup my favourite yet this first video seen sharing ingredients and the whole process. Thank you.
Hope you feel better soon. Thank you for the video, while not feeling well. My husband is going to love this.
My mom would occasionally make a Canadian version of this for company. Delicious! Even though it was tempered down, it packed some great flavor. It certainly warmed everybody up! It was so good after a cold day.
bro, be careful with your fingers when cutting the ingredients.
You really don’t have to soak the shiitake overnight. It’s unnecessary pretentious.
Great recipe can’t wait to try it. More soups please. I still drink the hot and sour broth 3-4 mornings a week. Thanks again for a great recipe and video.
Hope you fell better really soon.
I’m a new subscriber. Love your channel. I don’t eat eggs or meat or dairy anymore but I used to. Do you know anything to substitute for eggs to make those ribbons in the soup? I’ve tried tofu skins but they are really soy tasting, but not in a good way like tofu. If you can figure this out you’d be a rockstar in the vegan community �� Thanks ❤️❤️❤️
For some reason, I always like to add some seaweed sheet (海苔 hai3tai2). Seems to moderate the acidity in the stomach but still keep the vinegar tanginess.
Given that my mom is Cantonese, and nothing ever beats mom’s cooking, my mom’s hot and sour soup, Cantonese style is awesome. I have it in Chinese restaurants and it’s just okay. She watched your video and says yours is perfect! ��
Wow! Brilliant recipe for the famous hot and sour soup! Thanks for posting!��♥️
That looks so good and fulfilling. Nothing like the hot and sour soups that I see in Chinese restaurants in Tennessee
I’ve never been a fan of hot and sour soup, but maybe I just need to make it for myself instead of relying on takeout places. Time to make a run to the Asian market!
I love to make hot & sour soup. Very similar to my recipe after a lot of trial-and-error. One difference for me, instead of all Chinkiang Vinegar, I use a mixture of it, red wine vinegar, and balsamic vinegar. Maybe it makes it a bit more Western and not accurate, but I thought it was more complex and interesting. Good tip about adding corn starch slurry near the end to keep the colors and flavor bright. One thing is I add some chili oil as I like to have some kick to it.:)
Well, I sincerely believe this is like; the greatest soup EVER! ❤������
So u don’t use a Chinese hotpot?I was gona buy one. The only cure for a hangover is time. Looks tasty ��
i showed this recipe to my mum last week and since we’ve made it together twice! so so good thank you marion!
For myself, I add sichuan dried chilis to make it spicy, and I splash in a little bit of rose wine for a delicious aroma and flavour. Great recipe. Thanks!