BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]

[@michaeltellurian825]

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.

[@beehumble9139]

I love how easy it is to follow along with her so calm and good at expaining everything , my favorite youtube instructor

[@lisahinton9682]

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!

[@draconity]

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!

[@nhi0_0tran]

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!

[@mlsmithjr]

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.

[@dixoncider7256]

Good to hear. Will be making one of these tomorrow.

[@ismellya]

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.

[@codaues]

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

[@mlsmithjr]

@@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.

[@ismellya]

Drew Peacock LOL!! Perfect!

[@alexandraforse]

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 ❣️❣️❣️

[@textech4056]

Thanks for the heads up. I'll try this recipe. My first was a disastor.

[@alexandraforse]

@@textech4056 just follow the video and you won't be disappointed!! soooo good! 👏🏽👍🏼

[@angieshephard3200]

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.

[@Roger-et8or]

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.

[@soxpeewee]

Rehydrated lilly and or kelp shreds are good too.

[@teemaximus7909]

Except she needs to update her printing of ingredients that the liquid is about 3- 4 cups of beef or other stock.

[@foonlam7134]

I love this soup. If i lived alone i would have it everyday in winter. Just the thing to keep you warm and cozy.

[@VyvienneEaux]

I made this for my mother and she shyly asked me to make it every week after her second bowl.

[@baddiekaori1305]

Lmao

[@zedone8253]

Bs

[@jasminegonzalez2007]

That's the best compliment

[@mariawerner8447]

❤

[@mariawerner8447]

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!

[@fromomelastocarcosa3575]

Made this today, June 14, 2019, and it was just phenomenal. Thanks for sharing your recipes with us.

[@akr01364]

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

[@nicoleperez1111]

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!!!

[@borisyello4666]

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!

[@littleyolis]

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!

[@xhale831]

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!

[@nonamepainter]

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.

[@ciganyweaverandherperiwink6293]

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. 🤩😋

[@icaruscrane8846]

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.

[@sachleendhaliwal8547]

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! 😄

[@ARIZJOE]

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.

[@baddiekaori1305]

Lmao

[@Andrew_Ybarra]

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

[@annaabroad5762]

I just got done making this soup.. It is seriously DELICIOUS! Thank you so much for making and sharing this video.

[@bishopcnc]

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!

[@bmtndog318]

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!!!

[@shawntittle2045]

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!

[@sasayaki]

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.

[@mabuhayPinay]

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.

[@mattsanchez4893]

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!

[@pinkmonkeybird2644]

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.

[@jamesdriscoll_tmp1515]

That is what I am talking about!

[@merlin6625]

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 🙏

[@zackw.9793]

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!

[@mlbeau4814]

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.

[@guy-tn2ud]

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.

[@spiritcloud5883]

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.

[@niccopernicus8966]

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.

[@longuyen1923]

Thank U so much for being so detailed. I love learning that dried produce for this soup is better. I had no idea.

[@ScottRedstone]

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.

[@scottrowe533]

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.

[@cathyaquilina5310]

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.

[@westernrider100]

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.

[@andersonomo597]

'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'

[@agobelle]

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!

[@LewisNClarkAdventures]

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.

[@jaller79]

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.

[@alanmerrill1626]

This is a wonder winter time soup and summer time with less pepper in it. Thank you so much Alan Merrill

[@pulykamell]

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.)

[@justplainducky]

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

[@MegaTippy]

I just love this girl. She makes cooking so enjoyable. Love her accent too.

[@zetnnik]

Thank you for the recipe and for highlighting the importance of following the proper steps to get that authentic Chinese hot & sour soup taste. :)

[@joesmith1922]

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!

[@mastergardener2000]

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

[@arj-peace]

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!

[@Sopalida]

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.

[@artemis5776_]

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 :)

[@svenhoppe8726]

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!

[@syrenaxhaferi7278]

Did u use chicken or beef stock?

[@SkkyJuse]

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!

[@Apocalypz]

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!

[@westernrider100]

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.

[@okimike100]

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.

[@solusluxanima7607]

Wow, you're really pro at this. And giving dish history while cooking is awesome too.

[@8twc]

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.

[@randolphd1200]

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. :)

[@jay56wilcox]

Same here, Egg Roll also

[@CrushOnYouu2]

randolphd1200 same

[@themarenda]

How was it?

[@logiman]

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.

[@crusade-now007]

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.

[@katz57]

I love hot and sour soup, especially when I get a cold. It clears up my congestion and more than anything it is so delicious.

[@katherineprongos3929]

Perfect for a cold San Francisco Spring quarantine.

[@HomeSkillit]

👌💪🇺🇸

[@johane4764]

This recipe is outstanding. It came out amazing even when I had to substitute several ingredients. I can finally make my childhood soup by myself. Thank you!

[@ladytremere85]

Thanks for sharing this, it's my go to when I've got a cold.

[@PoseyKusinera]

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.

[@christinayip6795]

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

[@SkkyJuse]

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.

[@Clara-qi7vi]

I just made it and added bamboo shoots, so good! Also 1 top of white pepper is spicy enough. Very good

[@ILoveMyBGE]

I just made this tonight and it was wonderful on a cold night. I used all the ingredients suggested. The only thing I noticed was that my soup was lighter in color. It was the same color up until the eggs were stirred in and then the soup lightened much more than what it looked like in the video. Not sure what I may have done wrong.

[@SoupedUpRecipes]

I think it could be a different brand of soy sauce/ dark soy sauce/ black vinegar. Different brands have different color. As long the taste is good, it doesn't matter that much.

[@lisachen7618]

I'm no expert.....I've made this soup before and mine always turns out a lighter colour when I add my egg and murky/milky looking from the egg. I have watched Dad make this soup since I was a kid and I think the difference is when you stir your egg around. Dad's soup looks so much more clear and dark. He waits a couple seconds before stirring the egg and does it very gently. Not sure if this will help. I haven't made this soup in years myself because Dad's is always more delicious 😄

[@ILoveMyBGE]

@@lisachen7618 Thank you for the suggestion. I am going to try that next time I make it.

[@Sharon-pb7so]

@@lisachen7618 Waiting a few seconds after adding the egg makes a difference especially in egg drop soup. It took me a few tries before I got it right. Stir very gently, like a swirl, and then stop and serve.

[@lisachen7618]

@@ILoveMyBGE Let me know how you go 😊

[@jixuscrixus1967]

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.

[@helenabaet5940]

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 🥰😍😘

[@johncaywood5888]

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!

[@smurf_nfo2030]

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.

[@amyboggs766]

She’s sooo sweet

[@tombrennan7673]

Delicious! I love the black fungus. The sound of it freaks people out but its so crunchy and wonderful!

[@etherdog]

I have been looking for a long time for a great Hot And Sour Soup recipe with curated brands of ingredients. There are a lot of junk brands that just ruin the experience. Mandy, you are wonderful! Thank you! Just made this tonight and it was SO much better than any restaurant H&S soup! My wife LOVED it, too. We are so delighted! Thank you Mandy! My wife made me make it again. So addictive! The brand of your Chinese vinegar is so important as lesser quality ones can make off flavors.

[@SoupedUpRecipes]

Thank you for watching. Wish you and your family a happy & Healthy New Year.

[@patdavillier8748]

I enjoyed the history behind this soup. It is my favorite soup when I eat at Chinese restaurants.

[@carmenNElana]

This is my go to soup when I am sick. Now I can make it at home.

[@poojaghosh7783]

I just made this and it’s so fabulous!!! Hot and Sour has been my favorite soup my whole life and I’m so excited to be able to make this now thanks to you!!! It’s so yummy and authentic! Thank you!! 🙏🏽☺️🙏🏽

[@arianabrovarenko4345]

I've made this soup 3 times! Thank you for this easy recipe.

[@MallorieMooney]

I’m a huge Asian food addict. I tried this and I enjoyed it!

[@jameskoh2945]

3 tsp of pepper corn is certainly too much... no wonder it is too hot. I reduce it to only one tsp and it is already hot. lol. I also add in a bundle of Enoki Mushroom. Thanks for the recipe... everyone in the family enjoyed it. UPDATE: Today (8Apr2019) I cook this soup again bc everyone loves it. We have always loved it at Chinese restaurants. Thanks to Mandy, I now know how to cook this lovely soup. UPDATE (23Aug2019): This is the third time = I am cooking this soup again. Missed it so much, have to cook it again. This time I add some Mee Suah (a type of very soft noodles, 50 grams).

[@matthewehansen]

Made this today - by far the best Hot and Sour soup I’ve had. Definitely tried to procure all the correct/authentic I credit to and it was well worth it.

[@jakobraahauge7299]

Those black mushrooms are called "sky-øre-svampe" in Danish - it means "cloud ear mushrooms" ☁️👂🏼🥰

[@venessanicole5709]

Fascinating to hear the history of how how people would need it to be especially spicy to warm themselves. I love Hot and Sour soup but lately restaurants have been getting it wrong and I'm so stoked to make it correctly without the disappointment of wasting money. Thanks!

[@rtflone]

She said that h&s soup was created to warm poor people in winter time. That's a very complicated and expensive recipe for warming poor people..

[@charoleawood]

@@rtflone This recipe is neither complicated nor expensive.

[@mistyrose6800]

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...

[@monicasalyer8875]

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!

[@jerryparsons5888]

I’m so happy you gave us this recipe!

[@danielclooney6248]

Thank you so much for posting this. I'm addicted to this kind of soup. I was always curious what all the ingredients were. I'll just go to the restaurant and order mine. That's too much prep work for just one person for my patience level.

[@raquelespino5088]

Thank you for sharing this recipe it's one of my favorite soups.

[@squeeky11111]

I tried this recipe and two others from youtubers and i liked yours the best. I had never used cilantro as a garnish but it works really well. Thanks for sharing.

[@yttean98]

well done you put a lot of effort into making this dish, looks authentic and should taste delicious. I have tried this dish many times with a slight variation and I think your recipe is better.

[@gastropod557]

Found this channel a couple of weeks ago and made this soup this afternoon...it is superb. Much like what I had in San Francisco Chinatown.

[@yvonnecrozier4536]

You're lovely, and the soup looks amazing, can't wait to try it... after a trip to the market! Thanks 😊

[@crazywomancreek1]

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!!!!

[@diana7043]

Our most favorite soup, thank you

[@warfery]

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.

[@perfumaphilia3246]

This looks like an awesome recipe and I need to make this immediately. Might not be authentic, but I will probably add bamboo shoots because I'm used to the texture. Thank you so much!

[@aoiahiru670]

I like bamboo shoot in mine, too.

[@jainithbaezespinoza6735]

My dad loves this hot and sour soup. I’ll be making it for him soon since his favorite Chinese restaurant that made this soup recently just closed its doors. Thank you for your wonderful recipes! 谢谢。 ❤️

[@lorrieharkey3383]

I cam smell it from here ...... South Carolina January 2019!!! Saved this recipe!

[@StuffJohnson]

This is the best hot ‘n’ sour soup recipe I’ve seen on the internet so far. Thank you so much for making this video. It turned out better than almost any restaurant I’ve eaten it at. Thanks

[@GundemaroSagrajas]

I just made this soup and it's ΑΜΑΖΙΝG! Thank you Mandy, this is probably going to become one of my favourite comfort foods so good and nutritious (:

[@shelly7017]

That has always been my favorite soup when I lived in Northern California and in Washington State. Now I live in Essex, NY, and can't find any tasty Chinese food restaurants or take out places. It's up to me to try and make the recipes I used to enjoy at home if I can locate the ingredients. Thank you for sharing, I hope someday that I can make it.

[@JVegaTrio]

You're great, love your videos and recipes and I appreciate all the info. Keep it up! :)