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Hot and Sour Soup – Food Wishes ctm magazine

I was going to say this fast, and easy to make hot and sour soup is “better than take-out,” but in fairness, I have no idea how good your friendly neighborhood Chinese restaurant is. So, I’ll just say that in my experience, this soup is way better than the typical offering, and can be customized to your tastes. Enjoy!

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Hot & Sour Soup recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • Embrace The Suck on May 18, 2021

    You're killing me, John.

  • Maurine Starkey on May 22, 2021

    Looks so good. Thank you.

  • Miss Chris on May 24, 2021

    My phone glitched, and thumbnail for this video was of a dumpster in an alley- needless to say, it didn't look too appetizing!

  • Lyn Bigmore on May 24, 2021

    great recipe chef and great presentation

  • Lucas on May 25, 2021

    Chef John, you're a peach – but the trick with the paper towel and rehydrating things made my month. I know, I suspect I need to get out more, but why did I never think of that – genius!

  • MariaTeresa Mondragon on June 6, 2021

    My favorite part of hot and sour soup is the wood ears. I love that fungus. You didn't use any. I'm so sad.

  • Anubha Bhoir on June 10, 2021

    Have been making it wrong all my life ….I would say I nailed the flavours after following your recipe…..Thank you soooooooo much😊

  • Walter Junovich on June 19, 2021

    Don't forget Fish Sauce and Cayenne pepper !!

  • Bambina L on July 7, 2021

    My Aunt made it with bamboo shoots, wood fungus & dried mushrooms. It's REALLY great that way and with what you did…oh and put cornstarch into the stirred egg and whisk in and it will thicken the soup and make lovely strands of eggs. <3 Cheers my Captain.

  • Rebecca on July 15, 2021

    My local Chinese restaurant serves this with freshly fried noodles to crumble in as you eat. Yum! I'm going to make this as soon as I find some dried shiitakes.

  • Lydia Barnhart on July 26, 2021

    My favorite ❤️❤️❤️😘

  • student702 on July 27, 2021

    NOTHING should be borderline pudding!

  • Russ F on August 3, 2021

    As much as I hate to correct you John, there's some serious mistakes here.
    First, black (Chinkiang or Zhen Jiang) vinegar is NOT hard to find at any Asian store. It makes a HUGE difference.
    I would also suggest adding the other two traditional ingredients. Wood ear mushrooms and Lily flowers. (at least wood ears)
    ALSO VERY IMPORTANT…. Add the vinegar and white pepper at the END of cooking – after you remove it from the heat. Otherwise the pureness of the vinegar will disappear as the vinegar evaporates and the white pepper will release a bitter taste if heated for too long.

  • Active sleeper on August 5, 2021

    Shiitake mushrooms I can forgive… almost, but once you said tofu bite me Chef John bite me.

  • Wang Vince on August 9, 2021

    It's amazing to see this recipe here. My father taught me how to make this when I was about 13. In Fuzhou, a southern city in China, we would probably add the 30% more vinegar and a lot of sugar, say, 3~4 tablespoons. To make it even more authentic and fancier, you can add some diced squid or pork rinds, namely deep-fried pig skin to replace the tofu.

  • Will Jennings on August 9, 2021

    I started doing basically this, veg-fungi-vinegar, with minced anchovy and TVP instead of tofu, and no egg. More of a sauce or stock base than a soup. No complaints yet.

  • Fluffy on August 14, 2021

    It so good!!! I am amazed. Thank you Chef John🙏🌟❤️🥳

  • Philip Hicks on August 23, 2021

    Do you have a recipe for green gazpacho? I’ve tried a couple different methods after falling in love with the dish in Vejer de la Frontera several years ago and nothing has had that same magic.

  • Mac1776 on August 24, 2021

    Amazing …. Thank you so much. This has become a regular in our home and is so easy. Follow it to the letter and you won't be disappointed. Love your videos.

  • Marc Gagnon on August 29, 2021


  • Toni Roberts on September 13, 2021

    I’ve never tried using dried shitaki mushrooms for soup. I always assumed fresh tastes better. Very interesting you think otherwise. I’ll have to try.
    I’ve also heard you can use balsamic vinegar instead of rice vinegar or Chinese black vinegar and heard although it will taste different, it does taste good 👍.
    Also, I’ve used just plain ol regular white vinegar for hot n sour soup with good results.
    I personally like the “extra firm” silken tofu. It’s firm enough that it doesn’t just dissolve into mush but it has a silky soft texture. I actually add the tofu last and turn the heat off right away to prevent it from getting mushy.

  • LilyoftheValeyrising on September 18, 2021

    I like to put star anise in my soup and I use wood ear mushrooms. I like sliced button mushrooms too. Yes use white pepper. It’s what gives the soup a special flavor.

  • san dy on October 6, 2021

    dear john, your sweet and sour looks good and simply made, however, wood ear mushrooms are really needed in this soup imo. Pluas, a little added dark soy makes a much prettier presentation.

  • CHRISTINE MAYER on October 12, 2021

    Hubby made this and it was so delicious. This is what I have when I have an upper respiratory problem or cold. Loved it. Again a recipe treasure.

  • Torwyn11 on November 3, 2021

    I've had this for years from restaurants. It's never had egg in it.

  • Robert Jennings on December 16, 2021

    👍A squirt or two of Sriracha sauce will spice things up nicely. Good for when it's cold outside and you want it warm inside.

  • MSP Hidalgo on December 20, 2021

    Sesame oil!!!

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