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)
Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect. - 18 Feb 2007 (Review from Allrecipes US | Canada)