Hot and Sour Soup – Food Wishes

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I was going to say this fast, and easy to make hot and sour soup is โ€œbetter than take-out,โ€ but in fairness, I have no idea how good your friendly neighborhood Chinese restaurant is. So, I’ll just say that in my experience, this soup is way better than the typical offering, and can be customized to your tastes. Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a Member of Food Wishes, and read Chef John’s in-depth article about this Hot & Sour Soup recipe, follow this link: You can also find more of Chef John’s content on Allrecipes:.

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44 COMMENTS

  1. Ah yes! One of the great soups! I just learned to make it at home… I use both dried shitake mushrooms and woodear mushrooms — rehydrated and then thinly sliced. I don't have Chinese black vinegar or rice wine vinegar but regular vinegar works — I add it at the end so that all the boiling doesn't boil away the sourness (I think).

  2. Stumbled on to your channel by total accident. I worked in a Chinese restaurant for many years as a prep cook (started off as a dishwasher) and I was taught how to make this wonderful soup. Your recipe leaves out several ingredients but I am sure it is still a very great tasting soup. I too like extra Ginger. Chinkiang vinegar (black vinegar) can be found online at Wal Mart of all places. If you would like the recipe for the real thing just reply here and I'll make it available to you in a reply back to you. Also not to come off weird, but you have a great television voice. I give your soup ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘

  3. The soup spoon can easily be explained in my mind, its all about that shape. Causes one to get more of a slurrp and yeah, that extra R was intentional lol. Anyway, thats just my thought. Thanks for the recipe, Ive watched probably 30 or 40 videos about hot and sour soup, and when I saw this pop on my notifications, I was already excited to test out yours.

    Also, who the hell would say no to white pepper? It lasts like for ever, its great in many things, and its pretty much essential in my barely a home cook level opinion for most of the classically known asian american favorites. Its not even expensive. lets talk about saffron if you wanna make my wallet cry hahah

  4. How the hell are you going to make this a few days after I really really want to make it again and then just buy it instead? I can't tell what's a deepfake and what's real anymore. I'm starting to think that I'm in a computer simulation, Chef John.
    I Chinese'd myself out with a Chinese restaurant family meal just wanting to get some good hot and sour soup. It turned out to be awful.
    Are you God and are you controlling the universe? Are you fucking with me?
    … Or is YouTube just fucking with me?

  5. https://tinyurl.com/flirtbengpalgirlshot18

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  6. This looks awesome and I love hot and sour soup. I do not however like hot and sour soup that has even a hint of sweetness. apparently different Chinese places make their own version and some come out way too sweet. Using straight rice vinegar, does anyone know if it has a sweetness to it really as there is sugar in it? I hate having that one bottle of stuff in the fridge that I got for a specific recipe only to find out I would never use it again. I also add wakame seaweed to mine to enhance the flavour of everything. If anyone tries it, don't add much as the dried form really expands. I overdid it the first time.

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