Comments on: Authentic Hot and Sour Soup (酸辣汤)

By: Maggie Zhu

Maggie Zhu — Thu, 05 Oct 2023 14:25:55 +0000

In reply to Janis. Hi Janis, if you only use soy sauce, the soup won't turn out very dark. The color is from dark soy sauce. Also depending on the brand of the dark soy sauce, the color might vary slightly (not by a huge difference).

By: Janis

Janis — Thu, 05 Oct 2023 00:40:26 +0000

Not sure how your soup turned out so dark! Mine looked milky, not dark and rich. I added far more soy sauce than the recipe called for.

By: Vivian W.

Vivian W. — Sun, 20 Aug 2023 14:26:37 +0000

This is very close to the way I’ve made this soup for years. I do use pork but I use beef stock instead of chicken stock. Either way, delish! It’s got my mouth watering and craving this soup. I haven’t made it in a while so will do so when the weather cools down a bit.

By: Angela Mittmann

Angela Mittmann — Wed, 12 Jul 2023 23:34:40 +0000

In reply to Maggie Zhu. Thanks. Important to update the recipe, especially for novice cooks to know not to undercook these meats.

By: Maggie Zhu

Maggie Zhu — Wed, 12 Jul 2023 23:08:38 +0000

In reply to Angela Mittmann. The pork / chicken will be cooked very fast, 1 to 2 minutes (assuming the soup is on a low simmer), depending on how thick you cut them. Usually the meat will be cooked by the time that the eggs are set. You can cook the meat for 1 minute before adding the eggs. Because the eggs will take a minute to set, the meat will be fully cooked by then.

By: Angela Mittmann

Angela Mittmann — Wed, 12 Jul 2023 22:27:22 +0000

Can you tell us the minimal time the pork/chicken should cook for? The directions indicate that by the time the egg swirls in, the meat will be cooked.

By: Maggie Zhu

Maggie Zhu — Fri, 13 Jan 2023 23:38:30 +0000

In reply to Sarah Paty.

I do have a few recipes that use dried lily flowers and the mushrooms:
Moo shu vegetables: https://omnivorescookbook.com/moo-shu-vegetables
Buddha’s delight: https://omnivorescookbook.com/recipes/buddhas-delight
Northern Chinese style noodle sauce: https://omnivorescookbook.com/chinese-gravy-noodles
Mushroom salad: https://omnivorescookbook.com/wood-ear-mushroom-salad
Lotus root stir fry: https://omnivorescookbook.com/lotus-root-stir-fry/

By: Sarah Paty

Sarah Paty — Thu, 12 Jan 2023 02:08:36 +0000

Do you have any additional recipes (must be healthy like this one) that also use these dry ingredients (mushrooms and lily flowers)? I don’t want them to go to waste. I can always make this recipe again to continue using the dry ingredients, but I want to change things up and diversify the things that I eat so I don’t get sick of eating the same thing too often.

By: Hannah K

Hannah K — Thu, 05 Jan 2023 23:09:54 +0000

I am stunned by how great this came out! I added fresh baby bok choy and bamboo shoots, left out the pork and lily (I’m pregnant so can’t risk toxic ingredients), and subbed a few cups water with bone broth for added protein and flavor since I lacked the lily water. The ingredients came to about 45$ at the asian market, the batch I made was a bit big so will last me around 5 meals, and I have enough for 3 more batches (many ingredients will last 6+!) So altogether this is one of the most delicious and inexpensive meals I’ve ever made and I’m so so impressed and pleased, thank you very much for sharing!

By: Michael

Michael — Tue, 20 Dec 2022 02:00:57 +0000

Just made this recipe. It’s neither hot nor sour. I added a lot more vinegar and pepper and it’s ok now. The colour is very white though yours looks red. What item in the ingredients gives the red colour?