By RuPei on October 17, 2012
Photo by RuPei
Photo by RuPei
""Hot and Sour Soup" is a perfect soup in the fall and winter. It's also a healthy and delicious soup which you can't miss. In Taiwan we love it all year long! Plus, we add dumplings in the soup! You can find the ingredients pretty easy in any Chinese markets."
Serving Size: 1 (423 g)
Servings Per Recipe: 6
"This is certainly different and milder than hot and sour soups I have had in restaurants, but it is delicious and healthier. I did add a little heat to the soup; but otherwise tried to stay with the recipe instructions other than a few exceptions. I did not have any black fungus, but used mushrooms instead and I used straight chicken broth - no water (other than the 1/3 cup that I mixed with the cornstarch as a thickener). The sesame oil adds such a nice flavor to the soup. Will definitely make again. Made for Fall PAC, 2012."
"Hello RuPei,I was looking forward to making your recipe, especially since you said it had a more authentic Taiwanese taste, compared to H&S soups made/eaten in the USA. I tried to follow your ingredients as best I could, but did vary it somewhat (sorry to say); Shitaki Dry Mushrooms, Wonton Soup Powder and Deluted Red Vinegar. The red vinegar I am sure would change the taste somewhat... but that is what I already had. The taste was very good, but not overpowering with vinegar and hot spicy flavors so often found in soups here. And the white pepper was a little strong for my taste. When I make this soup with my ingredients, I sometimes tone down the flavors (not spicy hot or not a lot of red vinegar) and I believe the soup is then called Shanghai Soup. You recipe was very good and since I am single, I have a lot of soup to eat in the next day or two or three LOL. Thanks for sharing you recipe with all of us<br/>Sy"