15-Minute Chinese Hot and Sour Soup
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Spicy, tangy and hearty, this Indo-Chinese Hot and Sour Soup is a bowl of ultimate comfort. This instant recipe comes together in …
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This is by far one of my overall favorite soups. The owner of my local Chinese restaurant heard congestion in my voice and said "you need Hot and Sour Soup to break up your chest"……She was NOT lying after eating this soup my chest and nose opened right up and I began to feel better. Been eating it ever since, especially when you feel a cold coming on
Superb recipe
No mushrooms? I'm so lost.
I have bronchitis, just made this.
Where are the bamboo shoots?!?!
I must give it a try, seems so good.
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍 Great job well done 👍👌👌
I love this soup.
Can make it now.
Thanks.
You forgot the tofu strips
Too much white pepper ruins it for me.
this is American hot and sour soup. This is not it.
WTF is wrong with you? This is awful! Add eggs and cook for 2-3 minutes? Have you never cooked eggs before?
this is classic internet gives a dolt a platform and they make a pile of garbage and say it's the best thing ever and they are somehow a certified chef.
You farting on a plate isn't food. This is way up there on the "people who think they know how to cook"
Bell F%^&ing peppers in hot & sour soup? Eggs cooked for several minutes, no Charsiu, No tofu, No woodear, no bamboo, no most of the things that should be in a "15-Minute Chinese Hot and Sour Soup" and no hot & sour soup should take 15 minutes to make. Your soup broth is not even in the neighborhood.
"Spicy, tangy and hearty, this Indo-Chinese"
Well that's funny. the video says chinese hot and sour soup.
Please make prawn soup ..
The heat should come from the white pepper alone. This recipe also lacks all the traditional veggies like shiitake mushrooms and Lily flowers. The vinegar should be black vinegar. I suppose this might be tasty but to call it hot and sour is just wrong.
How about adding very thin sliced strips of ginger?
A flexible recipe, you can substitute a lot of other different ingredients.
I payed f ing 6 pound for this off my local china woman
china does not have this soup. this is american chinese food
When the recipe says vinegar what type of vinegar is used please
only question is why to use stock cubes, when you still have to bois your chicken? Homemade stock is muuuuch better
Made this today… First time through precisely followed the recipe… Except when it came to Sriracha… Said to myself, two tablespoons is a lot of Sriracha… Put in one… I like spicy food but still way over the top… Will use two teaspoons next time… Otherwise good… A bit more savory than typically found in Asian themed restaurants… A little disappointed there… Oh, and I did use my own homemade chicken stock… No bullion cubes…
Oh yummm
What is the serving size? You have not mentioned it anywhere.