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DH and I really enjoyed this soup! This is a very classic version of the recipe found in Chinese restaurants. One pint of chicken stock didn't seem quite enough as I must have thrown in more mushrooms, chicken, and tofu than called for, so I increased the amount of chicken stock and other liquids, including adding some of the liquid I soaked the mushrooms in. I also added a few Chinese dumplings to the pot while it was simmering and removed them and served them on the side with our favorite dipping sauce, Pot Sticker Dipping Sauce. Thanks, bigbadbrenda, for a delightful soup!

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mersaydees October 01, 2012
Hot and Sour Soup