BETTER THAN TAKEOUT – Authentic Hot And Sour Soup Recipe [酸辣汤]

32 Comments

Leave a Reply
  1. Can't wait to try this out, maybe tomorrow! Thank you for your clear instructions and notes as well as the recipe card at the beginning. Very helpful and look forward to making this!

  2. Thanks for the video. This is very similar to the recipe I used today to make a pot! However, mine calls for corn starch and bamboo shoots. I suppose there are many variations.

    Hint… Don't throw out the water in which you soaked the black fungus and mushrooms! Use it as part of the 'water' in the soup! The extra umami makes a big difference.

  3. I make hot and sour soup at least once a month at our house…without a recipe. I also like to include bamboo, water chestnuts (my husband’s favorite), sometimes baby corn. It’s often a refrigerator clear-out recipe for us.

    I always have to make a GIANT batch because all five of us loves it and will eat it for several meals in a row.

    I will be trying your recipe because the one thing that is frustrating about cooking without a recipe is that it always takes a little longer because I have to tinker with the seasonings at the end. I really like the technique of separating your slurry/soy sauce mix and the white pepper/vinegar mix in two different bowls. Thanks for tasty looking recipe, Mandy!

  4. I tried this and it turned out great!
    I added some chili paste, worcestershire sauce, black pepper and tons of white pepper and it was nice and spicy 😀

  5. I made your soup today, and it came out fabulous! My husband is really picky, and he loved it. He wants me to now try your Kung Pao Chicken recipe. I’m not sure I’m up to that one yet. I’ll have to watch it a few dozen times before I attempt it. Thank you so much for making this YouTube, so you can show us the proper instructions to making Chinese food.
    Kathy

  6. I made this tonight and it's marvelous. I worried that the white pepper might be too bland, but it was great. The directions are super clear and easy to follow. Just do the prep work and add the ingredients in order. So delicious. I'm so glad you shared this with us!

  7. I made this. Twice. It was AMAZING! A bit different that what I get in a restaurant (more peppery and the sourness was different) but very much to my liking.

  8. 3 tsp of pepper corn is certainly too much… no wonder it is too hot. I reduce it to only one tsp and it is already hot. lol. I also add in a bundle of Enoki Mushroom. Thanks for the recipe… everyone in the family enjoyed it.
    UPDATE: Today (8Apr2019) I cook this soup again bc everyone loves it. We have always love it at Chinese restaurants. Thanks to Mandy, I now know how to cook this lovely soup.

  9. This looks great, and I will try it later this week. Really a great looking soup – thank you for taking the time to put this together and to share it. Chinese food is awesome! I appreciate you making it easy for us to learn how to make it at home. You are wonderful!

  10. I made this today & it was fantastic.. I added some Chuan Zha Cai & instead of using sesame oil I found "Mongolian fire oil " which is hot & gingery. Thank you for this recipe. I will definitely be making it again

Leave a Reply

Your email address will not be published. Required fields are marked *