3 Reviews

Delicious! It did have the body and taste of hot and sour soup, with the right balance of flavors. I also did not know what one piece of tofu was, but took the other reviewer's advice and used a half package - but next time I will use the whole package, since it didn't have enough of it. I used less salt and omitted the egg for our tastes. I also used only 2 teaspoons of the oil (the recipe calls for 2 1/3 tablespoons, but the directions call for 3 tablespoons). Browning the meat really gives this a lot of extra flavor - really an excellent hot and sour soup.

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Maito February 28, 2012

Fabulous! A definite make-again recipe. I wasn't sure what a "piece" of tofu was, so used the entire 14 oz package that was offered at my store. I think it may have been too much. Next time I'll use about half of that. But I definitely wanted to include it, because I've never had Hot and Sour soup without it. Everything else about this recipe was perfect! I probably added too much tofu because I'm not use to cooking with it, so didn't know what a "piece" was! My fault! I used pork tenderloin instead of a large pork chop....that was what I happened to have on hand. I loved this soup, and I'm so glad you posted the recipe. Made for PAC Spring 2011.

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breezermom March 05, 2011

Loved this, so easy, and great flavors. Didn't have tofu but otherwise as written. Added fried wonton strips to serve.

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adopt a greyhound February 09, 2014
Spicy Hot and Sour Soup With Pork