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Hot and Sour Soup

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Recipe photo courtesy of Bryan Gardner

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

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How would you rate this recipe?
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  • MS11465911
    10 OCT, 2015
    This is quick and easy!
    Reply
  • turtlebutt158
    28 APR, 2014
    All I can say is....THANK YOU! I no longer need to make a trip to my favorite chinese restaurant for this soup! I did not have the mushrooms called for, so I just sliced up several button mushrooms and it turned out GREAT! Have made this several times already!
    Reply
  • ShannonTD
    18 APR, 2013
    This recipe was simple and delicious. Tasted just like take-out! I used the full teaspoon of white pepper and found it a bit too spicy for my taste. I'd probably start with a half teaspoon next time and work my way up if it needed it.
    Reply
  • poboxmoe
    10 APR, 2013
    We can't eat out at Chinese restaurants due to food allergies. This recipe was tasted like what we would get in a restaurant. It was so delicious, easy to make and beautiful in presentation. Thank you so much! (I used firm tofu because it holds up better.)
    Reply
  • tinachris
    5 APR, 2013
    I noticed the recipe calls for soft tofu, while Sarah mentions firm tofu. Is this just personal preference? Will the recipe work with either? Please advise - Thanks.
    Reply
  • cburg59
    5 APR, 2013
    I love hot and sour soup. Other recipes I've tried were more complicated ingredient-wise, so I stopped making it. This recipe was simple, easy, and tasty. I had dried black fungus in my pantry, so I soaked the fungus along with the shiitakes before adding to the soup. The print recipe calls for soft tofu, I used firm. I usually add pork but the texture of the fungus, tofu, and mushrooms totally made up for the fact that there was no meat in the soup. My new Hot and Sour soup recipe. Thanks.
    Reply

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