Mandy, I've been making this soup since you posted this video...5 years now. It is THE BEST hot and sour soup anyone can eat. Better than any restaurant.
I just made it! My bf said best hot and sour soup he’s ever had from anywhere! Thank you, super easy to follow the recipe and so so delicious and warming!
Every time I make this soup I'm just in love with it all over again. The Chinese black vinegar makes such a difference, as do the dried mushrooms and the large amount of white pepper. And as you said, timing is everything - the taste is perfection right at serving time. Thanks, Mandy!
I just made this tonight, and it was phenomenal. I made it with all the white pepper like you did, and I was blown away by how different it is from anything else I've had. It really is a great winter soup!
This was the best hot and sour soup I've ever made! I've tried a few other recipes but was never satisfied. They all called for chicken stock and I've always been partial to the beef stock variety. This was just spot-on. You are completely right that you must use Chinese dark vinegar and not to add it to the end. I can't wait to try your other recipes.
Marshall Smith - Boy, how I miss the real TRUE taste of Chinese Hot and Sour soup ever since we left nyc and headed for the Pennsylvania mountains 11 years ago! I’ve tried the soup from every Chinese restaurant I could find within a 60 mile radius around us ........and haven’t found a single one that I like! They don’t taste sour or spicy hot. Some taste like watery brown gravy! GROSS! And most use the white button mushrooms...👎🏻 I’ve resorted to adding a splash of vinegar and chili oil once I get the soup home when I’m desperate ....but it never tastes the same as I remember. I’m glad to hear that you tested and approve of this recipe. I know I will face challenges trying to find the authentic ingredients from my location....but thank goodness for Amazon! I always thought the heat in the soup came from some sort of chili pepper.....but I guess it’s just the white pepper?!? Hmmmm! Think I will give this a go .......thanks for your comment......it was encouraging for me.
Hey man, I’m not a cook. I would like to dumb it down. I think she uses two different soy sauces. Do you think it would be OK to just use the dark soy sauce? Thanks again
@@codaues It will probably be just fine. I followed the recipe to the letter because I've tried so many of these in the past and they didn't come out as expected. If I had to choose 1 I would also go with dark.
What a great teacher! Useful insights and wonderful demystification of Chinese cooking. Brava! Thin shreds of bamboo shoots make a great addition - totally agree with other commenters. Thank you so much for this video.
I made this tonight - It was excellent! Thank you so much for teaching us! I will definitely be making this on a regular basis. I have never cooked before, and now that I’m retired, I decided to learn to cook, so you are one of my first teachers. And with the pandemic, we can’t go to the Chinese restaurants we like, so I decided to start with Chinese food.
Thank you so much for this recipe! I have been making it for the past two years and my family loves it. My kids brag and tell their friends that their mom’s Hot ‘n Sour soup is better than at restaurants. I always share your page with friends so they can learn from your videos. And I just saw you released a cookbook and just placed an order . Can’t wait to get your recipe book. Thanks again you are so appreciated.
I don't know if I've already commented on this video or not, but we LOVE THIS SOUP. I usually double the recipe and it comes out perfect every time. Thank you for making these recipes to share with the world ❣️❣️❣️
I tried this with ground pork (the market had such a good sale on it that I couldn't resist) and used some wild mushrooms I dried last year and,,,,,you're good. You're really, really good. lol
I'm eating a huge bowl of this recipe as I write this. This is, by far, the best hot and sour soup I've ever had. The Chinese black vinegar adds more than just sourness/tartness. I can't explain it, but the flavor is much more complex. I actually had to add white vinegar to add more tartness. I added black pepper as well to increase the "peppery flavor." I now know that a lot of takeout places skimp on the premium black vinegar and white pepper. Your instructions were very clear and your precision is amazing. Your channel is like a graduate course in Chinese cuisine. I added extra of each ingredient so now I'll have hot and soup for lunch for the rest of the week. Lucky me :) Thank you so much!
I’ve made this recipe 2 times now. this is a really good recipe. Both times I tried upping the mushrooms (I.e. 4x) because the amount in the recipe seems so small, but I end needing so much more water that I double the recipe quantity, which is honestly fine because this recipe is so good. Really happy with how this came out
Thank you SOO much for sharing this recipe. It’s my favorite! Probably like most people, I judge Chinese restaurants based on how good their hot & sour soup is. I must say that this recipe is spot on! I’ve made this 3 times already. I love all the detailed explanations that you share as well :) So glad I found your channel!
Yes!!! This is the best tasting soup. If I had to pick between American chicken noodle soup, this recipe for hot and sour soup, and my family's Puerto Rican fideo soup, or salchichon soup....I would disappoint my own grandmother and grandfather and say this is the soup I could live off of forever. I've been looking for this recipe my whole life 😆....its all about the soy sauce, dark soy sauce, Chinese black vinegar...(the star of the dish), and white pepper...nothing else compares. This is the winner!!!
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.
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I can't say where shitake mushrooms originated from, but Chinese people have always used that variety of mushroom in our cooking, for as long as I can remember. We always called it "Eastern Mushroom" Dong Gu...
Oh my goodness! What a fantastic recipe!!! Sooooo delicious!!! Thank you for sharing your wonderful recipe!!!! I just made it tonight for the first time and it will definitely not be the last time!!!
I love your channel. This tutorial in particular is one I keep returning to in my every day cooking. I cook this soup once a month. Thank you so much for such a clear, concise and happy little video. Your hard work and natural talents are much appreciated. 🤩😋
This is the best Hot and Sour soup recipe! Seriously amazing and it’s better than restaurant! I went to an Asian market and bought all the ingredients it’s so worth it! We made it twice now and triple the recipe that’s how much we love it!! THIS IS THE REAL DEAL! Yum!
Just made this, my first go at making my favorite soup, came out great!! I left out the pork, don’t eat it, and doubled the amount of vinegar. Thanks so much for the great recipe!
This young lady really pays attention to detail. For example, here she says use less pepper for children. I have had it really hot, like cleaning out my nostrils. In addition, vinegar is supposed to be very good for your health. Hence, it's my favorite thing to eat when I have a cold.
This is my favorite soup..You are a great teacher...I omit soy sauce in it. I add garlic spicy chili. No egg..Soy sauce kills the flavor of all the veggies...Love your cookbook..The Best chinese cooking book ever..
When my mom was pregnant with twins (aka me and my sister), she would crave this soup everyday! So me and my sister are going to surprise her with this soup when she comes back from work! 😄
So delicious! I did make a small adjustment - I used 1 Tbsp sugar instead of 1 Tsp. And for me, 1.5 Tsp white pepper was perfect. Thank you so much for this!
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!
This is my favorite soup when I have a cold or just want something inexpensive. I've been lucky in the past to get good soup with lots of wood ears in it (I like the texture) and a nice amount of protein. Legit meal in a bowl. Where I live now the soup is too thin. With your help I know how to do it right.
In the Philippines, wood ear mushrooms are called "tenga ng daga" which translates to "mouse ear". It has a very subtle flavor and keeps forever once it is dried. If julienned, they lend a nice dark color to a dish and crunchiness too.
Thank you for taking the time to post this video! The soup is absolutely delicious! I made it with 2 tsp pepper and mushroom flavored dark soy sauce - it turned out GREAT!
This looks exactly like the sweet and sour soup I used to get at two locations when I lived in New York. One was a typical Chinese restaurant that was mostly take out. The other was a nice Szechuan restaurant with potent drinks. Both tasted exactly the same, and looked exactly the same, and they also looked exactly like yours. I would have to buy pretty much everything to make this recipe (other than the basic spices and such). I'm hoping I can talk my family into try this.
This is a wonderful instructional video, Mandy. The new microphone and lights make a big difference in the production quality! Hot and Sour Soup is another of my most favorite Chinese restaurant dishes (especially when the weather is cold and wet). It is more complex and a test of one's abilities, however. I've tried making it three or four times over the past several years, but the resulting soup was a serious disappointment each time. I will try it again, once I've made some more of your easier recipes and have a greater level of confidence. My sincere thanks to you! Be well and take care.
Thank you for re-enlightening my passion for cooking Chinese. I have been trying to make this for 10yrs and kept failing. You helped me find the hidden ingredient to make it authentic. I bought the correct Chinese black vinegar ingredient I'd been missing and it was perfect. Tasted like proper authentic Cantonese hot and sour soup. Thank you from Liverpool England. I also after soaking the mushrooms added chicken stock to the water to get most flavour. Pity I cannot send a picture.
I’m back. Made this soup tonight. Easy and wonderful taste. Went to my local grocery store on Hester street to pick up wooden ear, shitaki and I added lily flowers. The black vinegar was the one thing that I’d not yet used. Made it nicely sour. Your tofu slicing technique worked perfectly. 3.5 tsp white pepper was right at the edge of pain and pleasure. Thanks again.
This soup recipe was one of the best surprises ever. I don't care for the food available in Chinese restaurants in Hungary much and besides I live in the country where it is not even available. So I've learned to make my favorites and stocked my kitchen with the supplies. I was very hesitant to make this soup because I thought it must be very difficult. :) :) This is the easiest of all the Asian foods I've ever prepared and it is SO GOOD. Thank you.
Great recipe! Only change I made was that I was to add some dried lily flower (soaked like the shiitake and wood ears). Absolutely delicious and, as advertised, "better than takeout!" Adding the black vinegar and white pepper at the end really does make a difference.(When I reheated the soup the next day, I had to add some more black vinegar and white pepper before serving to get that "zing" back.)
Thanks! A great recipe and so organized and easy to follow. I added bamboo shoots and soaked lily buds, because that’s how my favorite restaurants serves it. Also I added the mushroom/fungus soaking liquid with the stock, but followed the rest of your recipe to the letter. It takes just a bit of preparation but it’s not difficult. Thank you again for another great recipe.
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!
This is far superior to any restaurant soup I’ve ever had. I’ve made this a few times and the most recent was when I was sick. I eliminated the pork and tofu and it made it so easy. The flavor is still so good and you get that warm hug with less work. It’s not as balanced with protein but accessible when you’re not feeling well.
A wonderful soup recipe and even though there a lot of ingredients, once you do the prep on those it comes together quickly. Perfect for the cold winter months, another soup recipe to add to my list of recipes to try. Thank you.
This is an awesome soup and I use stuff that I have on hand in place of some of the more seriously Chinese ingredients like the Shitake mushrooms and black fungus. However, it is worth your while to get the dark soy sauce and the black vinegar.
'Perfect for the cold winter months' Nah, sorry have to disagree. It's perfect for ANY month! Love this soup so much that even in summer here in Sydney Australia we have to have a regular 'fix'
Just made this for the first time and followed the recipe with a couple of small exceptions. I had recently smoked a pork shoulder, so used that as the meat. When the soup was done, I felt it needed a touch more salt, so added 1/2 teaspoon to the batch. Very very happy with the recipe, but need to work on my knife skills so I can get the wonderfully small and even pieces shown in the video. Great recipe! Two thumbs up! 5 stars!
I had been looking at other people making this dish and thought, too much work for freaking soup but this lady showed it in a simplistic way so as with all her recipes she took the fear out of trying it... heh heh heh I'm trying it
Just made a lower carb version of this with about a 1/2 TBSP of the white pepper (Glucomannan instead of Corn Starch, Monk Fruit instead of Sugar). So good! Thank you for recipe!
Made this for dinner and it was spot on, better than local take-out, thanks! I added bamboo shoots and the water from the mushrooms to the pot, also hot chili oil to top off once plated.
I add the water from the mushrooms to soup stock and use miso soup stock, I use the whole tofu brink (no pork), FYI I used balsamic vinegar this recipe is awesome it my third time TY TY TY for this recipe
Thanks for telling your process for how to make this veg. I wanted to try it but was worried it wouldn't have good flavor w/o pork and meat stock, but adding mushroom brother and miso brother is a perfect way to get lots of flavor! And using the whole tofu block in place of pork. Thank you!
This is the first Chinese dish I make. Your instructions were so easy to follow. My husband is from Liaoning province, China and he was amazed at the good taste of it. Took picture and sent it to all his family! LOL. I don’t cook often but your video really inspired me to try more recipes.
Best soupe ever! I did small change: Because the sesame oil is too way aromatic for me, I am using few drops only and for the rest I am using olive oil. Highly recommended. I am not using silk tofu, just common from supermarket. And I am not using the green seasoning, most of the time it is hard to get them.
I didn't know that this was made for poor people! This is my family's favorite soup, and we've tried recreating our favorite restaurant's version of it since we no longer live in the area, but judging from the comments I might have to suggest this one to my dad next time :)
Excellent and easy to follow recipe, just tried it today and it came out really good...instead of using shredded carrots, I used shredded bamboo shoots. This is better than most of the hot and sour soups you will find in restaurants.
I doubled the quantities and made a large pot of this today, all the ingredients were in my local Chinese wholesaler (open to the public) the taste was fantastic with the very best combination of hot and sour. Subscribed.
I'm retired Navy veteran and Asia was my tour of duty. Love the foods and the old culture, very respectful way of life. I enjoy your videos 📹. Bless you 🙏
I just tasted the black vinegar I bought at my Asian grocery store. I can see/taste how it makes the difference in the flavour. Looking so very forward to making your recipe tomorrow. Will post results. I am a forty year hot and sour soup lover and can’t wait for the first bowl.
Hello Mandy. Your channel is a fountain of marvelous knowledge. I did this soup, your recipe, some months away, I doubled the measurements. I think I'm not much good in measurements. I used water instead chicken broth. But anyway it tasted amazing. Because chinese cuisine is amazing. I will try more recipes of you soon, healthy ones. I'll have to buy lotus roots and dried jujubes (named gínjol in my language) wich I've never used in soup. Thank you very much for everything, really.
This is the second time I make your recipe the first time so good I ate all of it now I must do again so I can make for family.. Thank you for your excellent teaching skills. Please forgive me but I must say you are such an excellent communicator. Your advice is so creditable and appreciate you speak to help me understand.
Yes, whenever I eat in a Chinese buffet, first thing I scoop up is a cup of hot and sour soup and then all those I find hard to prepare and cook especially veggies and fruits, white fish, tofu, no rice or noodles, a bit of dessert and tea...
This looks great. The instructions by Mandy are so good! What is funny is that in the comments to Mandy's videos at least 1 guy will fall in love with Mandy.
Beautiful recipe, even on video. I will try it this week. Your nuanced touches and explanations behind those touches will improve the recipe for everyone who attempts. I love the way you only casually mention with some recipes that they would not be found within 10,000 territorial miles of the Mainland, but that you have tried them and find delicious, I believe that you recognize that many peoples’ uninitiated tastes might find authentic recipes as too...something. Yet you choose to walk the line with corn starch in hand to initiate us to flavors beyond our upbringings. Nicely done. Thank you!
So fabulous, very authentic - I really appreciate all the very detailed explanations and instructions - all your recipes are wonderful - love your channel - a great soup on a cold day - cheers from Canada
I just made this and I just got my wok they other day. Took me forever to cut everything, but IT IS WELL WORTH IT! I never go to Chinese restaurants anymore, because I live in Eureka, CA and all of the restaurants here suck. I just watch this channel and make it myself. As it is, I have to go to 3 or 4 Asian markets to get ingredients here. When I lived in Vegas, I only had to go to one Asian market of my choice and get everything I needed. But man, this is absolutely DELICIOUS!!!!
I have made this recipe three times this week. It's delicious and easy. Great recipe. Seasoning is very accurate. Each time I made it I tripled the recipe... Just enough for family dinner for four
I’m so glad you posted about multiplying the recipe. I will be doing the same. Did you multiply every ingredient? I’ve never used such a large ratio of eggs to broth before in my hot and sour.
ive just said the same thing to my friend then i seen your comment!! im from leicester england a very multicultural city 100s of chinese takeaways and restaurants but only a hand full get it right. i always ask for it extra hot.
I had made hot and sour soup a dozen times, believe it or not, they were all a flop! Then I came upon your video and decided to try it one more time. I even went and bought the black vinegar as you had in your recipe. Your recipe is definitely THE BEST!! It came out a success! I did made an adjustment, I do not like carrots, so I used bamboo shoot for the crunchiness. I put in a tablespoon of white pepper like the recipe, but it was a little too hot. Next time, I'll try half a tablespoon and it'll be PERFECT!! Thanks for sharing your recipe
Mandy, I've been making this soup since you posted this video...5 years now. It is THE BEST hot and sour soup anyone can eat. Better than any restaurant.
I love how easy it is to follow along with her so calm and good at expaining everything , my favorite youtube instructor
I just made it! My bf said best hot and sour soup he’s ever had from anywhere! Thank you, super easy to follow the recipe and so so delicious and warming!
Every time I make this soup I'm just in love with it all over again. The Chinese black vinegar makes such a difference, as do the dried mushrooms and the large amount of white pepper. And as you said, timing is everything - the taste is perfection right at serving time.
Thanks, Mandy!
I just made this tonight, and it was phenomenal. I made it with all the white pepper like you did, and I was blown away by how different it is from anything else I've had. It really is a great winter soup!
This was the best hot and sour soup I've ever made! I've tried a few other recipes but was never satisfied. They all called for chicken stock and I've always been partial to the beef stock variety. This was just spot-on. You are completely right that you must use Chinese dark vinegar and not to add it to the end. I can't wait to try your other recipes.
Good to hear. Will be making one of these tomorrow.
Marshall Smith - Boy, how I miss the real TRUE taste of Chinese Hot and Sour soup ever since we left nyc and headed for the Pennsylvania mountains 11 years ago! I’ve tried the soup from every Chinese restaurant I could find within a 60 mile radius around us ........and haven’t found a single one that I like! They don’t taste sour or spicy hot. Some taste like watery brown gravy! GROSS! And most use the white button mushrooms...👎🏻 I’ve resorted to adding a splash of vinegar and chili oil once I get the soup home when I’m desperate ....but it never tastes the same as I remember. I’m glad to hear that you tested and approve of this recipe. I know I will face challenges trying to find the authentic ingredients from my location....but thank goodness for Amazon! I always thought the heat in the soup came from some sort of chili pepper.....but I guess it’s just the white pepper?!? Hmmmm! Think I will give this a go .......thanks for your comment......it was encouraging for me.
Hey man, I’m not a cook. I would like to dumb it down. I think she uses two different soy sauces. Do you think it would be OK to just use the dark soy sauce? Thanks again
@@codaues It will probably be just fine. I followed the recipe to the letter because I've tried so many of these in the past and they didn't come out as expected. If I had to choose 1 I would also go with dark.
Drew Peacock LOL!! Perfect!
What a great teacher! Useful insights and wonderful demystification of Chinese cooking. Brava! Thin shreds of bamboo shoots make a great addition - totally agree with other commenters. Thank you so much for this video.
Rehydrated lilly and or kelp shreds are good too.
Except she needs to update her printing of ingredients that the liquid is about 3- 4 cups of beef or other stock.
I made this for my mother and she shyly asked me to make it every week after her second bowl.
Lmao
Bs
That's the best compliment
❤
Unfortunately, I can’t find these ingredients here in Europe, and sadly I never had the chance to try it in China. It looks delicious, though!
I made this tonight - It was excellent! Thank you so much for teaching us! I will definitely be making this on a regular basis. I have never cooked before, and now that I’m retired, I decided to learn to cook, so you are one of my first teachers. And with the pandemic, we can’t go to the Chinese restaurants we like, so I decided to start with Chinese food.
Thank you so much for this recipe! I have been making it for the past two years and my family loves it. My kids brag and tell their friends that their mom’s Hot ‘n Sour soup is better than at restaurants. I always share your page with friends so they can learn from your videos. And I just saw you released a cookbook and just placed an order . Can’t wait to get your recipe book. Thanks again you are so appreciated.
I don't know if I've already commented on this video or not, but we LOVE THIS SOUP. I usually double the recipe and it comes out perfect every time. Thank you for making these recipes to share with the world ❣️❣️❣️
Thanks for the heads up. I'll try this recipe. My first was a disastor.
@@textech4056 just follow the video and you won't be disappointed!! soooo good! 👏🏽👍🏼
I tried this with ground pork (the market had such a good sale on it that I couldn't resist) and used some wild mushrooms I dried last year and,,,,,you're good. You're really, really good. lol
Made this today, June 14, 2019, and it was just phenomenal. Thanks for sharing your recipes with us.
This soup is amazing! I double the ginger and add water chestnuts and bamboo shoots. I just made a batch because I'm getting sick, it's so comforting.
I'm eating a huge bowl of this recipe as I write this. This is, by far, the best hot and sour soup I've ever had. The Chinese black vinegar adds more than just sourness/tartness. I can't explain it, but the flavor is much more complex. I actually had to add white vinegar to add more tartness. I added black pepper as well to increase the "peppery flavor." I now know that a lot of takeout places skimp on the premium black vinegar and white pepper.
Your instructions were very clear and your precision is amazing. Your channel is like a graduate course in Chinese cuisine. I added extra of each ingredient so now I'll have hot and soup for lunch for the rest of the week.
Lucky me :)
Thank you so much!
I’ve made this recipe 2 times now. this is a really good recipe. Both times I tried upping the mushrooms (I.e. 4x) because the amount in the recipe seems so small, but I end needing so much more water that I double the recipe quantity, which is honestly fine because this recipe is so good. Really happy with how this came out
I love this soup. If i lived alone i would have it everyday in winter. Just the thing to keep you warm and cozy.
This is my favorite hot and sour soup ever! Really better than take out. I've made it maybe 5 or 6 times over the last few years. Thank you!
Thank you SOO much for sharing this recipe. It’s my favorite! Probably like most people, I judge Chinese restaurants based on how good their hot & sour soup is. I must say that this recipe is spot on! I’ve made this 3 times already. I love all the detailed explanations that you share as well :) So glad I found your channel!
Yes!!! This is the best tasting soup. If I had to pick between American chicken noodle soup, this recipe for hot and sour soup, and my family's Puerto Rican fideo soup, or salchichon soup....I would disappoint my own grandmother and grandfather and say this is the soup I could live off of forever. I've been looking for this recipe my whole life 😆....its all about the soy sauce, dark soy sauce, Chinese black vinegar...(the star of the dish), and white pepper...nothing else compares. This is the winner!!!
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.
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Any chance we can replace/substitute Chinese Black Vinegar?
I can't say where shitake mushrooms originated from, but Chinese people have always used that variety of mushroom in our cooking, for as long as I can remember. We always called it "Eastern Mushroom" Dong Gu...
Oh my goodness! What a fantastic recipe!!! Sooooo delicious!!! Thank you for sharing your wonderful recipe!!!! I just made it tonight for the first time and it will definitely not be the last time!!!
Can’t wait to make this! Really appreciate the authentic version. I am happy to see your channel has been growing a lot. Well deserved.
I love your channel. This tutorial in particular is one I keep returning to in my every day cooking. I cook this soup once a month. Thank you so much for such a clear, concise and happy little video. Your hard work and natural talents are much appreciated. 🤩😋
This is the best Hot and Sour soup recipe! Seriously amazing and it’s better than restaurant! I went to an Asian market and bought all the ingredients it’s so worth it!
We made it twice now and triple the recipe that’s how much we love it!!
THIS IS THE REAL DEAL! Yum!
I just got done making this soup.. It is seriously DELICIOUS! Thank you so much for making and sharing this video.
Just made this, my first go at making my favorite soup, came out great!! I left out the pork, don’t eat it, and doubled the amount of vinegar. Thanks so much for the great recipe!
This young lady really pays attention to detail. For example, here she says use less pepper for children. I have had it really hot, like cleaning out my nostrils. In addition, vinegar is supposed to be very good for your health. Hence, it's my favorite thing to eat when I have a cold.
Lmao
In a Mexican family, we have everything hella hot even as a kid... I was eating the hottest salsa when I was 4-5 years old
This is my favorite soup..You are a great teacher...I omit soy sauce in it. I add garlic spicy chili. No egg..Soy sauce kills the flavor of all the veggies...Love your cookbook..The Best chinese cooking book ever..
When my mom was pregnant with twins (aka me and my sister), she would crave this soup everyday! So me and my sister are going to surprise her with this soup when she comes back from work! 😄
So delicious! I did make a small adjustment - I used 1 Tbsp sugar instead of 1 Tsp. And for me, 1.5 Tsp white pepper was perfect. Thank you so much for this!
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!
😋 yummy my favorite soup. Thank you
This is my favorite soup when I have a cold or just want something inexpensive. I've been lucky in the past to get good soup with lots of wood ears in it (I like the texture) and a nice amount of protein. Legit meal in a bowl. Where I live now the soup is too thin. With your help I know how to do it right.
In the Philippines, wood ear mushrooms are called "tenga ng daga" which translates to "mouse ear". It has a very subtle flavor and keeps forever once it is dried. If julienned, they lend a nice dark color to a dish and crunchiness too.
Thank you for taking the time to post this video! The soup is absolutely delicious! I made it with 2 tsp pepper and mushroom flavored dark soy sauce - it turned out GREAT!
This looks exactly like the sweet and sour soup I used to get at two locations when I lived in New York. One was a typical Chinese restaurant that was mostly take out. The other was a nice Szechuan restaurant with potent drinks. Both tasted exactly the same, and looked exactly the same, and they also looked exactly like yours. I would have to buy pretty much everything to make this recipe (other than the basic spices and such). I'm hoping I can talk my family into try this.
This is a wonderful instructional video, Mandy. The new microphone and lights make a big difference in the production quality! Hot and Sour Soup is another of my most favorite Chinese restaurant dishes (especially when the weather is cold and wet). It is more complex and a test of one's abilities, however. I've tried making it three or four times over the past several years, but the resulting soup was a serious disappointment each time. I will try it again, once I've made some more of your easier recipes and have a greater level of confidence. My sincere thanks to you! Be well and take care.
Wow, you're really pro at this. And giving dish history while cooking is awesome too.
Thank you for re-enlightening my passion for cooking Chinese. I have been trying to make this for 10yrs and kept failing. You helped me find the hidden ingredient to make it authentic. I bought the correct Chinese black vinegar ingredient I'd been missing and it was perfect. Tasted like proper authentic Cantonese hot and sour soup. Thank you from Liverpool England.
I also after soaking the mushrooms added chicken stock to the water to get most flavour. Pity I cannot send a picture.
I’m back. Made this soup tonight. Easy and wonderful taste. Went to my local grocery store on Hester street to pick up wooden ear, shitaki and I added lily flowers. The black vinegar was the one thing that I’d not yet used. Made it nicely sour. Your tofu slicing technique worked perfectly. 3.5 tsp white pepper was right at the edge of pain and pleasure. Thanks again.
Thank U so much for being so detailed. I love learning that dried produce for this soup is better. I had no idea.
This soup recipe was one of the best surprises ever. I don't care for the food available in Chinese restaurants in Hungary much and besides I live in the country where it is not even available. So I've learned to make my favorites and stocked my kitchen with the supplies. I was very hesitant to make this soup because I thought it must be very difficult. :) :) This is the easiest of all the Asian foods I've ever prepared and it is SO GOOD. Thank you.
Thank you for the recipe and for highlighting the importance of following the proper steps to get that authentic Chinese hot & sour soup taste. :)
Lovely and tasty. Great for winter weather. Thank you.
This is a wonder winter time soup and summer time with less pepper in it. Thank you so much Alan Merrill
Great recipe! Only change I made was that I was to add some dried lily flower (soaked like the shiitake and wood ears). Absolutely delicious and, as advertised, "better than takeout!" Adding the black vinegar and white pepper at the end really does make a difference.(When I reheated the soup the next day, I had to add some more black vinegar and white pepper before serving to get that "zing" back.)
Thanks! A great recipe and so organized and easy to follow. I added bamboo shoots and soaked lily buds, because that’s how my favorite restaurants serves it. Also I added the mushroom/fungus soaking liquid with the stock, but followed the rest of your recipe to the letter. It takes just a bit of preparation but it’s not difficult. Thank you again for another great recipe.
That is what I am talking about!
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!
This is far superior to any restaurant soup I’ve ever had. I’ve made this a few times and the most recent was when I was sick. I eliminated the pork and tofu and it made it so easy. The flavor is still so good and you get that warm hug with less work. It’s not as balanced with protein but accessible when you’re not feeling well.
I made this it was excellent we love your channel great to find a good Asian cooking channel.
A wonderful soup recipe and even though there a lot of ingredients, once you do the prep on those it comes together quickly. Perfect for the cold winter months, another soup recipe to add to my list of recipes to try. Thank you.
This is an awesome soup and I use stuff that I have on hand in place of some of the more seriously Chinese ingredients like the Shitake mushrooms and black fungus. However, it is worth your while to get the dark soy sauce and the black vinegar.
'Perfect for the cold winter months' Nah, sorry have to disagree. It's perfect for ANY month! Love this soup so much that even in summer here in Sydney Australia we have to have a regular 'fix'
Just made this for the first time and followed the recipe with a couple of small exceptions. I had recently smoked a pork shoulder, so used that as the meat.
When the soup was done, I felt it needed a touch more salt, so added 1/2 teaspoon to the batch.
Very very happy with the recipe, but need to work on my knife skills so I can get the wonderfully small and even pieces shown in the video.
Great recipe! Two thumbs up! 5 stars!
I had been looking at other people making this dish and thought, too much work for freaking soup but this lady showed it in a simplistic way so as with all her recipes she took the fear out of trying it... heh heh heh I'm trying it
Beautiful, stirring is magic.
White pepper is Devine .
Thanks for sharing this, it's my go to when I've got a cold.
Just made a lower carb version of this with about a 1/2 TBSP of the white pepper (Glucomannan instead of Corn Starch, Monk Fruit instead of Sugar). So good! Thank you for recipe!
I’m so happy you gave us this recipe!
Made this for dinner and it was spot on, better than local take-out, thanks! I added bamboo shoots and the water from the mushrooms to the pot, also hot chili oil to top off once plated.
I add the water from the mushrooms to soup stock and use miso soup stock, I use the whole tofu brink (no pork), FYI I used balsamic vinegar this recipe is awesome it my third time TY TY TY for this recipe
Thanks for telling your process for how to make this veg. I wanted to try it but was worried it wouldn't have good flavor w/o pork and meat stock, but adding mushroom brother and miso brother is a perfect way to get lots of flavor! And using the whole tofu block in place of pork. Thank you!
This is the first Chinese dish I make. Your instructions were so easy to follow. My husband is from Liaoning province, China and he was amazed at the good taste of it. Took picture and sent it to all his family! LOL. I don’t cook often but your video really inspired me to try more recipes.
I prepared that dish today and it tasted so good and I love it. I will do this again by time. Thank you a lot for sharing this recipe!
Did u use chicken or beef stock?
Best soupe ever! I did small change: Because the sesame oil is too way aromatic for me, I am using few drops only and for the rest I am using olive oil. Highly recommended. I am not using silk tofu, just common from supermarket. And I am not using the green seasoning, most of the time it is hard to get them.
I didn't know that this was made for poor people! This is my family's favorite soup, and we've tried recreating our favorite restaurant's version of it since we no longer live in the area, but judging from the comments I might have to suggest this one to my dad next time :)
I just love this girl. She makes cooking so enjoyable. Love her accent too.
I fell in love with your recipe and the way you show is all so doable at home. Fell in love with your cooking program 🥰😍😘
Excellent and easy to follow recipe, just tried it today and it came out really good...instead of using shredded carrots, I used shredded bamboo shoots. This is better than most of the hot and sour soups you will find in restaurants.
Perfect for a cold San Francisco Spring quarantine.
👌💪🇺🇸
I doubled the quantities and made a large pot of this today, all the ingredients were in my local Chinese wholesaler (open to the public) the taste was fantastic with the very best combination of hot and sour.
Subscribed.
I've made this soup 3 times! Thank you for this easy recipe.
I'm retired Navy veteran and Asia was my tour of duty. Love the foods and the old culture, very respectful way of life.
I enjoy your videos 📹. Bless you 🙏
Those black mushrooms are called "sky-øre-svampe" in Danish - it means "cloud ear mushrooms" ☁️👂🏼🥰
I just tasted the black vinegar I bought at my Asian grocery store. I can see/taste how it makes the difference in the flavour. Looking so very forward to making your recipe tomorrow. Will post results. I am a forty year hot and sour soup lover and can’t wait for the first bowl.
You're great, love your videos and recipes and I appreciate all the info. Keep it up! :)
Delicious! I love the black fungus. The sound of it freaks people out but its so crunchy and wonderful!
Our most favorite soup, thank you
Hello Mandy. Your channel is a fountain of marvelous knowledge. I did this soup, your recipe, some months away, I doubled the measurements. I think I'm not much good in measurements. I used water instead chicken broth. But anyway it tasted amazing. Because chinese cuisine is amazing. I will try more recipes of you soon, healthy ones. I'll have to buy lotus roots and dried jujubes (named gínjol in my language) wich I've never used in soup. Thank you very much for everything, really.
This is *always* my go-to at the local takeaway. As easy as you made this look, I've no idea why I'm not making this at home every week!
This soup is great and you can use stuff you already have on hand. And make sure you follow the directions about adding the vinegar and white pepper.
This is the second time I make your recipe the first time so good I ate all of it now I must do again so I can make for family.. Thank you for your excellent teaching skills. Please forgive me but I must say you are such an excellent communicator. Your advice is so creditable and appreciate you speak to help me understand.
Thank you for sharing this recipe it's one of my favorite soups.
I just made it and added bamboo shoots, so good! Also 1 top of white pepper is spicy enough. Very good
Look delicious! Can’t wait to cook for dinner tonight.
@@matthewberkin2274 what are you talking about
This was so delicious! Directions were spot on and easy to follow.. Thank you for sharing !
Yes, whenever I eat in a Chinese buffet, first thing I scoop up is a cup of hot and sour soup and then all those I find hard to prepare and cook especially veggies and fruits, white fish, tofu, no rice or noodles, a bit of dessert and tea...
You are amazing I like authentic recipes. Thanks
This looks great. The instructions by Mandy are so good! What is funny is that in the comments to Mandy's videos at least 1 guy will fall in love with Mandy.
She’s sooo sweet
Beautiful recipe, even on video. I will try it this week. Your nuanced touches and explanations behind those touches will improve the recipe for everyone who attempts. I love the way you only casually mention with some recipes that they would not be found within 10,000 territorial miles of the Mainland, but that you have tried them and find delicious, I believe that you recognize that many peoples’ uninitiated tastes might find authentic recipes as too...something. Yet you choose to walk the line with corn starch in hand to initiate us to flavors beyond our upbringings. Nicely done. Thank you!
Love how detailed your videos are. Delicious food made simple!
So fabulous, very authentic - I really appreciate all the very detailed explanations and instructions - all your recipes are wonderful - love your channel - a great soup on a cold day - cheers from Canada
You're lovely, and the soup looks amazing, can't wait to try it... after a trip to the market! Thanks 😊
I just made this and I just got my wok they other day. Took me forever to cut everything, but IT IS WELL WORTH IT! I never go to Chinese restaurants anymore, because I live in Eureka, CA and all of the restaurants here suck. I just watch this channel and make it myself. As it is, I have to go to 3 or 4 Asian markets to get ingredients here. When I lived in Vegas, I only had to go to one Asian market of my choice and get everything I needed. But man, this is absolutely DELICIOUS!!!!
I cam smell it from here ...... South Carolina January 2019!!! Saved this recipe!
Love the way you talk.
I have made this recipe three times this week. It's delicious and easy. Great recipe. Seasoning is very accurate. Each time I made it I tripled the recipe... Just enough for family dinner for four
I’m so glad you posted about multiplying the recipe. I will be doing the same. Did you multiply every ingredient? I’ve never used such a large ratio of eggs to broth before in my hot and sour.
Hi, I made this soup yesterday following your exact menu and it turned out amazing and quite authentic :)
I judge every Chinese restaurant by their hot and sour soup. It's my favorite soup next to kimchi jigae. I will be making this recipe soon. :)
Same here, Egg Roll also
randolphd1200 same
How was it?
Agreed. If the hot and sour soup is good, it's pretty much a given that the rest of the menu is of good quality.
ive just said the same thing to my friend then i seen your comment!! im from leicester england a very multicultural city 100s of chinese takeaways and restaurants but only a hand full get it right. i always ask for it extra hot.
Great instruction! Thank you.
This is my go to soup when I am sick. Now I can make it at home.
I had made hot and sour soup a dozen times, believe it or not, they were all a flop! Then I came upon your video and decided to try it one more time. I even went and bought the black vinegar as you had in your recipe. Your recipe is definitely THE BEST!! It came out a success! I did made an adjustment, I do not like carrots, so I used bamboo shoot for the crunchiness. I put in a tablespoon of white pepper like the recipe, but it was a little too hot. Next time, I'll try half a tablespoon and it'll be PERFECT!! Thanks for sharing your recipe