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Hot and Sour Soup

Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share you my version and I also going to show you how to make it authentic.


  • Wow

    Dhiren Rai on

  • Absolutely delicious!! Always end up making this recipe for hot and sour soup. Thanks for sharing ☺️❤️

    Melissa Cutler on

  • Just finished making this soup. I pretty much followed the recipe to the letter, except for upping the amount of liquid to more like 4.5 cups, doubling the mushroom/fungus and adding dried lilly buds. It is the best hot and sour soup I have ever had, including Chinatown NY. I have been wanting to tackle this soup for such a long time, but for some reason, kept putting it off, because I knew it was going to be a very different method of soup making for me, and so, would need some mindful attention to the directions. I am so glad I finally broke the barrier, because this soup is exactly what I have been craving, and now, I can have my own delicious pot full any time I want. I look forward to adapting for my vegan sons. Thanks so much for the recipe!

    Cheryl Stein on

  • A repeat go to. I turned my Mom on to this soup recipe as well. Don’t miss the Chinese black vinegar. It’s very important. I always add more veg to up the nutrient value. Carrots, bamboo, water chestnuts, mushrooms in a variety, I’ve even added greens. And more “heat” because I like spicy. Try using with homemade bone broth to add even more gut health benefits.

    Kimberly Yuzon on

  • It looks so good that I intend to make it special this time of the season, and is also one of my favorite soups when I go to Chinese restaurants now thanks to you I can make it myself.

    Anselmo Lau on

  • Great step by step instructions! I usually don’t use recipes because I li e cooking by feel. But I wanted the authentic flavor for this soup and I was not disappointed! So yummy!

    Juliet on

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