Back to Hot and Sour Soup All Reviews for Hot and Sour Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 6 cups soup hot-sour-soup-ed110107.jpg
Ingredients Ingredient Checklist 1 ounce dried shiitake mushrooms 2 tablespoons cornstarch 5 cups chicken broth 4 tablespoons soy sauce 1 teaspoon ground white pepper 3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks 7 ounces soft tofu, cut into 1/2-inch cubes 3 scallions, thinly sliced 3 tablespoons white vinegar 1 egg, lightly beaten
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 6 cups soup hot-sour-soup-ed110107.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 Yield: Makes 6 cups soup
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4 Yield: Makes 6 cups soup
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
Yield: Makes 6 cups soup
4
Makes 6 cups soup
hot-sour-soup-ed110107.jpg
hot-sour-soup-ed110107.jpg
Ingredients
Ingredients
- 1 ounce dried shiitake mushrooms 2 tablespoons cornstarch 5 cups chicken broth 4 tablespoons soy sauce 1 teaspoon ground white pepper 3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks 7 ounces soft tofu, cut into 1/2-inch cubes 3 scallions, thinly sliced 3 tablespoons white vinegar 1 egg, lightly beaten
Directions
In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.
Reviews (7)
Add Rating & Review 50 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
Reviews (7)
Add Rating & Review 50 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
Add Rating & Review
50 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
50 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
50 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 2 stars 01/02/2019 Hot and sour soup is my favorite soup but this recipe has way too much pepper. It ruined the soup. Also not enough vinegar. Most recipes call for 1/4 cup vinegar. I also had to add one more egg. Not thick enough either. More mushrooms needed. I won't be using this recipe again. I do like most of Martha Stewart recipes But this one is a fail, tastes nothing like what hot and sour soup is supposed to taste like. Maybe change the title to "burn your lips off hot soup without the sour" Martha Stewart Member Rating: Unrated 10/10/2015 This is quick and easy! Martha Stewart Member Rating: 5 stars 04/28/2014 All I can say is....THANK YOU! I no longer need to make a trip to my favorite chinese restaurant for this soup! I did not have the mushrooms called for, so I just sliced up several button mushrooms and it turned out GREAT! Have made this several times already! Martha Stewart Member Rating: Unrated 04/18/2013 This recipe was simple and delicious. Tasted just like take-out! I used the full teaspoon of white pepper and found it a bit too spicy for my taste. I'd probably start with a half teaspoon next time and work my way up if it needed it. Martha Stewart Member Rating: Unrated 04/10/2013 We can't eat out at Chinese restaurants due to food allergies. This recipe was tasted like what we would get in a restaurant. It was so delicious, easy to make and beautiful in presentation. Thank you so much! (I used firm tofu because it holds up better.) Martha Stewart Member Rating: Unrated 04/05/2013 I noticed the recipe calls for soft tofu, while Sarah mentions firm tofu. Is this just personal preference? Will the recipe work with either? Please advise - Thanks. Martha Stewart Member Rating: Unrated 04/05/2013 I love hot and sour soup. Other recipes I've tried were more complicated ingredient-wise, so I stopped making it. This recipe was simple, easy, and tasty. I had dried black fungus in my pantry, so I soaked the fungus along with the shiitakes before adding to the soup. The print recipe calls for soft tofu, I used firm. I usually add pork but the texture of the fungus, tofu, and mushrooms totally made up for the fact that there was no meat in the soup. My new Hot and Sour soup recipe. Thanks.Martha Stewart Member
Rating: 2 stars 01/02/2019
Hot and sour soup is my favorite soup but this recipe has way too much pepper. It ruined the soup. Also not enough vinegar. Most recipes call for 1/4 cup vinegar. I also had to add one more egg. Not thick enough either. More mushrooms needed. I won’t be using this recipe again. I do like most of Martha Stewart recipes But this one is a fail, tastes nothing like what hot and sour soup is supposed to taste like. Maybe change the title to “burn your lips off hot soup without the sour”
Rating: 2 stars
Rating: Unrated 10/10/2015
This is quick and easy!
Rating: Unrated
Rating: 5 stars 04/28/2014
All I can say is….THANK YOU! I no longer need to make a trip to my favorite chinese restaurant for this soup! I did not have the mushrooms called for, so I just sliced up several button mushrooms and it turned out GREAT! Have made this several times already!
Rating: 5 stars
Rating: Unrated 04/18/2013
This recipe was simple and delicious. Tasted just like take-out! I used the full teaspoon of white pepper and found it a bit too spicy for my taste. I’d probably start with a half teaspoon next time and work my way up if it needed it.
Rating: Unrated 04/10/2013
We can’t eat out at Chinese restaurants due to food allergies. This recipe was tasted like what we would get in a restaurant. It was so delicious, easy to make and beautiful in presentation. Thank you so much! (I used firm tofu because it holds up better.)
Rating: Unrated 04/05/2013
I noticed the recipe calls for soft tofu, while Sarah mentions firm tofu. Is this just personal preference? Will the recipe work with either? Please advise - Thanks.
I love hot and sour soup. Other recipes I’ve tried were more complicated ingredient-wise, so I stopped making it. This recipe was simple, easy, and tasty. I had dried black fungus in my pantry, so I soaked the fungus along with the shiitakes before adding to the soup. The print recipe calls for soft tofu, I used firm. I usually add pork but the texture of the fungus, tofu, and mushrooms totally made up for the fact that there was no meat in the soup. My new Hot and Sour soup recipe. Thanks.
All Reviews for Hot and Sour Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hot and Sour Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
