I ALMOST didn't use this recipe because it looked so complicated. But nothing is further from the truth. The step by step instructions are very easy to follow, so don't be scared off. I had a pork shoulder and pressure cooked it and chopped off a hunk for the soup. I did the Balsamic/Red Wine Vinegar blend and it was fantastic! I doubled the amount (based on another review). I am a flavor nut so I added for chili oil and a splash of Red Pepper Flakes. Absolutely wonderful. Better than my local Chinese Bistro. We've had it twice now and still have another meal left. I will make this again! Thanks :)
GREAT recipe! DH and I made a special trip to the Asian Market for the ingredients and YUM! well worth the trip!! I used more chili oil than the recipe calls for and more vinegar and cornstarch as well because I really like it a bit thicker and a bit more sour, but WOW! Thanks for posting!!
Best hot and sour soup I've had outside of the one expensive chinese place downtown. Takeout is always so watery. It looks complicated and it is, but just do it one step at a time. I didn't have any bamboo shoots so pulled the strings off celery, cut into 2" sections and julienned.. Used leftover pork roast but marinated that and the tofu 30 minutes. Used rehydrated dried shitake mushrooms.Also used red wine vinegar/balsamic vinegar 2.5 T each.
This is FABULOUS! Despite my wide culinary skills and experience as a home chef, I have always been afraid to make hot and sour soup because I thought it was "too hard" to make (i.e I wasn't sure about finding the ingredients). Boy was I wrong!!! This is simple to make with easy to follow instructions. I enjoyed this soup right after I made it and I was surprised at the level of flavor in such a short cooking time. I did not have black vinegar, but the substitution worked great and I also added extra. I also used half chicken broth, half beef broth and added an extra two cups of broth. In addition, I added some ground ginger, extra soy sauce, and a dash of black pepper, as well as using 1 tsp of chili paste in place of 2 tsp chili oil. This is a keeper and I will be making this again and again for years. THANKS!
Your instructions are great; with all the mixing and stiring one could quickly get lost if the instructions were not so easy to follow. The soup itself is restaurant worthy and comes together easily. I loved the tip with the tofu and it drained well. Thanks for sharing. Made for the Diabetic Challenge - ZWT6 by Unrulies under the Influence!
Amazing! Without much work, this is the exact flavor and look of soup in a gourmet Chinese restaurant. Follow the directions for the egg in Step#5 exactly and it turns out perfectly! I wouldn't change a thing, and do agree that it's important to use Chinkiang (black) Vinegar. I used chili-infused olive oil instead of the chili oil sold in Asian markets, which isn't as good for you. You'll love this soup!
This was wonderful. Far richer than in any restaurant. Balsamic syrup is like black vinegar, but a cut above. Costs more, but worth it. I used this, and added snow peas to the soup. I really appreciated the clear instructions! Thank you for sharing this oh so good recipe.
Very nice soup recipe. I made this last night to go with our dinner and we enjoyed this alot. It had that nice "heat" from the pepper in the back of the throat. Great flavor and fairly easy to put together. Thank you for a favorite in our house.
Delicious. A bit involved the first time, but I think it'll go quicker when I make it again - which I will!
Great! Also added more vinegar and cornstarch. Will make it again soon, maybe tonight! Deep fried some Pad Thai rice noodles for a crispy gluten free accompaniment.