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Chinese Spicy Hot And Sour Soup
March 20, 2010

I am one of the few who actually keeps wood ear mushrooms in the pantry, but did not have the tiger lily buds or the dried shiitake mushrooms. I will visit my local asian market to see if I can find the missing ingredients before I make again. Also, I used extra firm tofu as suggested but will try silken tofu next time for the softer texture. I will also add small shrimp as I usually see those in Hot & Sour soup in Chinatown. A good base recipe! Thanks. EDIT: I now make this soup weekly, as I have grown to love it with the following changes: 12 cups chicken or vegetable stock Handful wood ear mushroom, rehydrated in boiling water for 15 mins & drained. NO SHIITAKES. 12-15 lily buds in same water (once they rehydrate, you open them up a bit) 1/2 tsp white pepper (no more, b/c it becomes overpowering) 1 lb pressed medium firm tofu, sliced into strips 1/2 cup thinly sliced BBQ pork 1/2 cup bamboo shoots 3 tablespoons chinese red vinegar 3 tablespoons rice vinegar 1 tbsp soy sauce 1/2 cup (or to taste) sweet chili sauce 3 or so tbsp cornstarch, mixed with water, have made it with more or less, depending on how thick you want your soup 2 eggs (beaten) Make sure you put these in right after you turn the heat off, beat well and pour into soup in a circular drizzle. After a moment, stir and you will have those lovely ribbony eggy bits. If you wait too long the egg will not solidify properly and just make the soup cloudy. With changes, 5 star! Everyone loves it!

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