About this recipe: This classic Chinese hot and sour soup is ready in 30 mins. Who says good things need to be complicated?!
Very delicious and simple recipe - 09 Jan 2015
This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice! - 28 Feb 2006 (Review from Allrecipes US | Canada)
This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers. - 08 Apr 2007 (Review from Allrecipes US | Canada)