Hot and Sour Soup - Food Wishes

[@Gorunvtnow]

I work at a Chinese restaurant making this soup everyday, the egg will looks better if you add cornstarch first than the egg.

[@ernestkj]

bingo!

[@patriciamorgan6545]

Thanks for that tip!

[@GrzegorzDurda]

I Knew it!!!

[@Rem694u2]

Good tip!

[@bionicsjw]

That’s what I said before I saw your comment. I watched the cooks at our favorite Chinese Takeout Restaurant, The Great Wall in Hampton, VA. They were kind enough to show me the technique.

[@Suisei_70i]

I like to add the cornstarch in before the eggs because the thicken soup helps to suspend the egg gently while cooking it. Silky and long egg ribbons will form and the soup will look beautiful.

[@SoNGY8888]

yup, thats what i always do.

[@antonboludo8886]

Good tip. Thank you.

[@raypinparty7052]

Egg drop. Pour the beaten egg in a circle. Dont stir yet. After 10 seconds, use a fork and drag the egg in straight lines.

[@whittkatt]

You are totally right. I was surprised to see chef John not know to use the cornstarch before the eggs, lol. It makes that silky texture!

[@lorrie2878]

I am dying to go get some at the international buffet!

[@minabeanwaid]

Pro tip if you have a French press laying around. Use it to rehydrate your mushrooms! Keeps them submerged and makes for an easy pour of the mushroom stock!!

[@michaelgrosberg2665]

this was my favorite thing to eat in a chinese restaurant when I was a kid. I even tried to make it at home with my mom, back when there was no internet - obviously we failed. Will definitely make it now!

[@lauriebennett6257]

I don't know where you live but until a few years ago, it wasn't the easiest thing for me to find ingredients for things like this.

[@hugensmugen]

Definitely pick up some chinese black vinegar if you have a asian market nearby, the flavor is quite different from regular rice vinegar.

[@epicrhodent1044]

Will you try this recipe together with your mom?

[@michaelgrosberg2665]

Update: Just made it. I thought it would take a couple of attempts to get it right, but it was perfect the first time! Chef John does it again. By the way I used chinese black vinegar.

[@Rem694u2]

I think the reason the Chinese soup spoon makes soups taste better is because they are larger and you generally sip broth off them rather than jam the whole thing in your mouth. When you sip or slurp something, the way the flavours hit your pallet all at once gives you a much larger burst of flavour and aroma. Also metal spoons change the flavour of stuff, so the spoon being ceramic gives a more natural flavour.

[@abiraazhar2]

That spoon is like a default for soups here in Pakistan, never knew it was called a Chinese soup spoon. Thanks for yet another helpful and exciting recipe!

[@madhavved2875]

Mostly Asia. India as well

[@abiraazhar2]

@@madhavved2875 yup almost all the region

[@abangfarhan1]

in Indonesia we call it "sendok bebek" which literally translates to "duck spoon", since it looks like a duck head I guess

[@abiraazhar2]

@@abangfarhan1 haha seems accurate

[@madmonk3030]

Some of the absolute best stuff when you're sick

[@dadtype2339]

Update: I've made this exact recipe, and it's very good, so good in fact my Daughter inlaw requests it as a Christmas gift every year. Now it most certainly goes together very quickly, in other words it's a quick meal to make, however, I will warn you that if you are like me and cut things thin and take your time doing it not a rush speed cut, which I can do, but there is something relaxing cutting veggies thin to the point of it being an expression of both art and love, lol at any rate, the longest part of this soup is the prep time. I've spent close to 2 hours cutting things up, course I'm also making a larger batch then this 4 modest servings. But it is one of the best versions of this soup having tried many others, and I must say I do agree with one person who posted a comment that if you add the eggs last after the cornstarch, the eggs come out better. It shouldn't matter, but lol, it does. Why? Magic. And a great substitute for shiitake mushrooms, as I could find them in all the stores in my land, lol, I have used those dried mushrooms that are in a snack bag, they're actually a snake you can find in the chips aslie, and a 3rd option if desperate, baby porta Bella mushrooms work fine, but I'd recommend removing the stem and only use the caps. I experimented doing two versions using porta Bella mushrooms one with the stems and one without, and I liked the one without stems better, taste and less confusing lol is this tofu, nope, mushroom stem. Maybe it matter to you, just putting that out there. But yes make this soup if you love it, as you will love this one too. Great for rainy days, or when you're sick, or need a pick me up, oh and having everything cut and ready to go, the fragrance of all the veggies cut up and put in the open in your kitchen is both amazing and beautiful! Smells so good.

[@spacehead74]

The next time I'm able to travel, I'm totally making this for my mom- this is one of her favorite soups of all time!

[@robprzywojski7865]

I was mega sick and my cousin brought some of this over and it brought me back to life. Now I’m 100% memorizing this recipe.

[@lailadawn8122]

This is my go-to soup when I'm sick too. No cold can live once the hot and sour soup takes hold! :D

[@paulabizzak9532]

Same

[@Gp1769doesbo2]

The cornstarch slurry is added before the egg...the end product looks so much nicer

[@courtneyliu]

I agree

[@jjf8862]

Thank you for that tip,

[@pittypatterputzzler5311]

Was thinking the same, why cook the eggs for so long. Thank you for clearing this up.

[@LaceyMam]

Yay this was my foodwish I asked him on one of his chats!

[@EricLeafericson]

Wish granted 😉

[@chuckwalker1899]

Haha now I know why this is called food wishes omg I’m so slow

[@chuckwalker1899]

@Julia Winfield Haha our worlds just changed today 😂

[@TheSlavChef]

nice!

[@chuckwalker1899]

@Julia Winfield lmao you and me both! You’re so funny! Glad I got to share the experience with you😂🤭

[@boogiedaddy3434]

I love this soup so much and have been making it for years. Some tips I would share are: 1) thinly sliced strips of pork tenderloin are amazing in it, 2) you can use any stock/broth you like; beef gives it even deeper flavor, 3) adding crushed red pepper flakes gives it another layer of heat that adds a different flavor as well, 4) many recipes call for silken tofu but it can fall apart very easily. I use extra firm because I like the texture, but use whatever you like, and 5) if you really like the "sour" component, try using red wine vinegar and add it right before you take it off the heat. Vinegar mellows the longer it cooks, so the later you add it, the stronger it will be.

[@bravocado]

This is possibly my favorite soup of all time, so finally having a trusted recipe is wonderful.

[@sunnytian4551]

Always love your video! Please use corn starch water before you drop the eggs, and add the mushroom water to the soup. You will get even better results.

[@troncy]

Every Chinese restaurant that makes this, does it differently. It's one of my favorite soups! Nice job, Chef John!

[@mrspeigle1]

A little secret for hot and sour soup, if you have a sore throat it will let you feel normal for 20 or 30 minutes. My wife makes me a big pot every time I get sick.

[@TheSlavChef]

will try this next time

[@SCSilk]

That’s it. Making this for lunch.

[@minabeanwaid]

This was very sweet, she sounds lovely!

[@aaron74]

Pepper is just an excellent remedy for a sore throat, and the soup is a delicious vehicle for it

[@episodesglow]

It will cure Covid as well (not an MD but I have stayed at a Holiday Inn Express)

[@losttribe3001]

Chef “Fresh, Right Out of the Can” John! 🤣😂. This is why I love your channel!

[@wadealford341]

Made this last night. This recipe makes a lot lol. I followed the recipe and directions to the letter, and I was very pleased with the results. Much better than what they call hot and sour soup at the Chinese restaurants here in Tampa.

[@tylerholzer4102]

Coincidentally I planned to make this tonight! The only inconsistency I saw between your recipe and others I’ve seen is that most suggest adding the vinegar and white pepper, and then immediately turn off the hear. Apparently those ingredients are volatile and lose flavor quickly if they boil. Anyway, just thought I’d add that! Thanks for the recipe, I’d love to see more Chinese cooking!

[@recoil53]

Yes, vinegar has a lower boiling point than water.

[@dylnthmsn420]

Don't worry, it gets much worse....... I was in stitches John.

[@littlestbroccoli]

Chef John always delivers

[@xanipator9682]

"...bamboo shoots, which I got fresh...right out of the can" Chef John, you continue to crack me up! ^_^ Edit: Wow. Over 300 likes! Thanks, guys! :D

[@barrymalkin4404]

Cooking Melania Trump style.

[@JK-js2td]

Well played...i caught the humor too with the fresh out of the can comment. Regardless...Chef John has some amazing recipes...cooking skills...and is quite entertaining. 👨‍🍳😂👏

[@perotinofhackensack2064]

What the hell does that mean

[@xanipator9682]

@@perotinofhackensack2064 I think Barry is trying to insult the First Lady and failing.

[@xanipator9682]

@@JK-js2td Indeed.

[@dolan-duk]

Pro tip: The mushroom soaking liquid is the best! Use it in the recipe instead of throwing it out.

[@peacekkqmark]

You can even add some recycled, bleached paper towel for extra taste.

[@FlesHBoX]

I was thinking the same thing... What a shame to dump out that mushroomy goodness!

[@PierceTravels]

That's accumulated juices!

[@nspctor7729]

Of course

[@deesenuts8730]

@@peacekkqmark to avoid soak mushrooms in a container with a lid

[@koolerthanapolarbear]

i wok'd in a chinese restaurant for 4 years. chef john absolutely right, USE WHITE PEPPER

[@jakedw25]

That double pun... 👌

[@shamus8687]

@Will Marero what was the question lol

[@aleeburitz7310]

@@shamus8687 Ikr!

[@aleeburitz7310]

🤣👍

[@nnyz3819]

I’ve been in one for 12 years, white pepper is a must, and the black vinegar is a pretty big upgrade too

[@inspectorbuttons]

This has been my food wish for a very long time. Thank you, Chef John! I can't wait to try this out. ☺️☺️☺️☺️

[@xinyuActor]

Hi Chef John. I would recommend trying a different order of mixing in the eggs and corn starch water, which makes the soup look about a million times better. I watch a lot of famous Chinese chefs and personally cooked this style of soup let's say quite a lot! :) Cooking following your instructions, after boiling everything before adding the eggs, turn up the heat, mix in starch water to thicken the content first. Until soup reach ideal thickness, pour egg in very slowly mainly aiming at where the soup bubble up the most, so that the egg solidify quickest possible. Do not stir. It probably only takes 30 sec for most of the egg cook, then stir gently, scrape up the egg stuck at the bottom of sauce pan if there is any. Great video all the same. Very happy whenever seeing you explore Chinese/Asian cuisine. Good luck!

[@ernestkj]

actually it's fail-proof for home cooking to turn off the heat when stirring in starch water. if the water is too hot, your starch water will form lumps instead of thickening the soup.

[@xinyuActor]

@@ernestkj I'm sorry but you're wrong. If starch water is fully dissolved in your cold bowl of water before drop it into your cooking, nothing will form whatever the temperature is. Lumps only form if your starch is not prepared properly. You can try this trust me ;) Drizzle starch water to your cooking to thicken the juice is probably the most commonly used Chinese cooking technique. Edit: After done some research: if your starch water is too thick like a batter, it will also form lump because there's no enough water to dissolve them. If you follow Chef John's recipe closely, forming lump is out of question.

[@ernestkj]

@@xinyuActor as I have said previously in home cooking, turning off the heat is fail-proof. the high temp will cook your starchy water giving u lumps before fully dissolving in your soup. The videos u watch are professionals and performed in professional kitchens and their heat controls and heat intensity is different from home gas. Hence approach would be different. FYI, I come from 4 gen of Chinese Chefs family and owns and runs F&Bs for close to 100 years now. Remember I'm not saying are WRONG or the videos are wrong but giving a fail-proof method. If u still don't get it, go cook it instead of watching videos.

[@xinyuActor]

@@ernestkj I don't know why you commented on my original comment, but I guess you're right, it really depends on what kind of starch water and type of cooking. If you throw very thick starch water mix into any tempereture pot you'll yield glue. But worry not. Chef John's setup, or pretty much all of the viewers here are no wind pump iron wok kind of professional setup. We won't get lumps. You got me very curious though... may I ask what is your family restaurant's cuisine please?

[@ernestkj]

@@xinyuActor because u wrote turn up the heat, mix in the starch water. With professional or experienced cooks/chefs, this won't be an issue but most people who read your statement might not control heat as well as u may be and probably screwed it up. Our family runs cantonese, shanghai, dim sum restaurants.

[@jeffralston1]

Hot and sour soup is my goto favorite for when I have a cold, but I don't think I'll wait for the sniffles to come my way to try this out.

[@colleenkaralee2280]

It looks exactly like what I get in restaurants (mostly all closed now) and the white pepper is a must, thank you.

[@bsquad12345]

Nooooooo, he threw out the mushroom soaking liquid!! You can use that shiitake water in the soup along with chicken stock! It's like liquid umami flavor

[@rashaunjones1027]

I was thinking the same thing

[@janielewis1475]

Plus it adds some color to the broth. I strain mine through a coffee filter just in case there is any grit from the shrooms.

[@rashaunjones1027]

@@janielewis1475 ,good idea

[@1970boobear]

@@janielewis1475 Same! I add it to my vodka sauce for an extra layer of flavor 😋

[@fink057]

@@1970boobear to your whattttttt?

[@SivartAuhsoj]

The first time my Chinese girlfriend (now happily married wife of 9 years) made me eat Hot and Sour soup, I thought it would be disgusting because it is made up of a bunch of individual ingredients that I don't really like. Somehow, though, I really liked it once it was all put together. It's a dish that shows how powerful cooking and combining flavors can be.

[@ByngerX]

If anyone is like me, I can provide a couple additions/suggestions. 1 is to add hot chili oil to the soup. 2. before adding the eggs, add the cornstarch slurry, and let thicken. Next, bring the soup to a boil, then shut off the heat and stir the soup until it will stir itself. Stop stirring, and pour your eggs in medium speed. Not to fast not too slow. Once the egg is in, just cover the pot and let sit for up too 5 minutes. You will end up with larger ribbons of egg throughout your soup, which have an amazing texture and are delicious. Lastly I will leave a couple additional tips/suggestions. Add your sesame oil after the soup is done, as excessive heat breaks it down. Additionally, if you did find or do have Chinese black vinegar, rather then adding it to the pot, place it on your table along with the white pepper and let each individual add both to their own bowls to their tastes. Cooking the black vinegar will muddle its flavour. Add a splash to your bowl just before you dig in. Anyways great recipe and my favourite soup for at least 2 decades.

[@butler-macdonald8351]

Agree 100% with all these points, especially regarding the sesame oil. I very rarely cook with sesame oil but I always add it in a bowl of hot & sour, as a garnish. I never tried black vinegar, but it sounds interesting. Haven't met a vinegar I didn't like lol. I use white pepper when cooking the soup in the pot, but as a garnish I combine 50:50 white peppercorns with szechuan peppercorns in the pepper mill for a little extra kick.

[@ByngerX]

@@butler-macdonald8351 Szechuan peppercorns will add a great hint of heat as well as a numbing sensation in your mouth. Its not for everyone but I enjoy the numbing a little bit. Thanks for the suggestion, I hadn’t thought to add the peppercorns to hot and sour.

[@keifyw7444]

Right on!

[@Sgarnoncunce]

does the same thing go if you use rice vinegar like in the video?

[@ByngerX]

@@Sgarnoncunce I don’t believe so; it was something I had come across while learning and trying asian recipes pertaining specifically to Chinese Black Vinegar. Rice wine vinegar is very much for cooking.

[@user-pj3ig5iq7l]

You read my mind! I spent far too much time trying to find a good Hot and Sour soup recipe that checked all the boxes. You have made it to the top of the list, kind sir! On behalf of my housemates and myself, we thank you! 💕🍲🥣🤤

[@richardschessworld]

This is probs the most authentic Chinese recipe he's ever done on this channel

[@l.m.mccormick1470]

OMG this is my favourite stuff in the whole wide world and now it's on food wishes I must be dreaming....

[@m.theresa1385]

You too ? Lol. :)

[@rhill3575]

Wish granted?

[@ole8862]

So we don´t add the mushroom rehydration liquid back to the soup? I thought this liquid was the mushroom equivalent of meat juices and should be reused.

[@davidtmiller56]

Yes, I think sieving is required though.

[@patriciamorgan6545]

Yes, decant off the liquid and leave the grit behind. Adds a TON of flavor.

[@elleboman8465]

@@davidtmiller56 Farmed mushrooms like shiitake rarely have any grit to speak of, that's more of an issue with dried foraged mushrooms like porcini :^)

[@recoil53]

What's weird is that with porcini mushrooms (Italian) you'd use the filtered water, so Chef John should know.

[@elleboman8465]

@@recoil53 maybe he's worried about all the dangerous chemicals and nasty flavours from the paper towel!!!!!1 like some of the other commenters (Seriously though, why do people always assume that "bleached" products contain bleach??)

[@juelzmoore410]

I watched your Nashville hot chicken video. And your content has changed a lot. That was 4 years ago to today. Congratulations and keep up the good work!!!

[@IHATEPINKTF]

I remember eating this a couple of years ago at a restaurant. Best soup I've ever had.

[@eyeYQ2]

Yeah, that WAS fun, when restaurants were open, LOL

[@jacobsquare4812]

@@eyeYQ2 Oh god don't remind me xP

[@eyeYQ2]

@@jacobsquare4812 ; ) wahhhhh, so sad! What a trip.

[@WaffleSmoof]

what is a restaurant

[@arvetis]

@Chidori457 millions have died of COVID-19. Away with you, anti-science gremlin.

[@seancasey1992]

Hey jefe! Just wanna say ty. I'm just rounding the hardest part (I hope) of managing my first kitchen. Your videos helped me want to cook professionally and have been a great learning/teaching tool. TY sooo much!

[@Nanitamochi]

If you can please try this soup with Enoki mushrooms as well, it adds incredible texture to this soup!

[@lauriebennett6257]

Thx! I love Enoki mushrooms and according to a friend who is a Chinese herbal doctor and acupuncturist, they help boost your immune system. That could be a very good thing right now!

[@OMGitsTerasu]

A nice soft and crisp sort of thing!

[@solidTONER]

Enoki from naruto

[@laundrysauce234]

Straw mushrooms pretty cool too

[@fft2020]

Dear Chef John ! we love you so much ! You seem to be one of the sweetest person imaginable ! Thank you for your wonderful videos that bring us viewers so much joy

[@DimT670]

Man i saw this after watching some other food wishes vid and i looked at the date expecting like 6 7 years ago and lo and behold this was new

[@Msquared112]

I just made this. It’s PERFECT! I did use brown rice vinegar instead of seasoned rice wine vinegar. I did add 1 packet of Stevia, some black fungus mushroom and some lily buds as well. And dried shiitake mushrooms. It could not have been better. Thanks, Chef!

[@mistergrendel32]

Thou shalt not change Chef John’s recipe. Ok, go ahead. 😜

[@MrSimonj1970]

You are, after all, the Bill Murray of your cornstarch slurry...

[@RavenStealstheNight]

Whenever I've felt a cold coming on, this soup knocks it away. I love this soup. Thanks so much.

[@amandagregg9368]

The paper towel trick is genius.

[@cia834]

No it’s not lol and he wasted that precious mushroom broth smh

[@cia834]

Use plastic wrap same effect no paper towel chemicals and it doesn’t soak up the mushrooms juice

[@lavinatam194]

You could just put a smaller bowl on top of the mushrooms

[@davidoickle1778]

I use a saucer to keep them submerged. Warm water works best. I thought the paper towel trick was cleaver.

[@kg7219]

@@cia834 ok well now youve got plastic chemicals all over your mushrooms so whats your point ?

[@Uncommon_Courtesies]

I made this tonight, almost exactly as you said. It was delicious! I couldn’t find dried shiitake mushrooms, so I used fresh, and used about half the cornstarch because we like it a bit thinner and are trying to eat low calorie. Thanks, Chef John! Your recipes are always wins in our house!

[@gtobruin]

I’ll agree and repeat what others have already posted - black fungus is another staple ingredient. Also use the soaking liquid from the mushrooms to enhance the flavor.

[@patriciamorgan6545]

Yes, in addition to the shiitake, also wood ears (the curly, semi-translucent kind), black fungus (the flatter, opaque kind), and sometimes regular button mushrooms, plus tiger lily buds and julienned roast pork. Decant the mushroom rehydrating liquid from the grit and use it in the soup!

[@johnyricco1220]

It’s amazing how much flavor is in this with 10 minutes of cooking.

[@ryanpoulos8232]

Instead of draining the water used for the reconstitution of those mushrooms I like to use it in the soup since it contains an extra bit of flavor

[@Rem694u2]

Agreed. It's like not using fond in the bottom of the pan you cooked meat in when making a pan sauce.

[@antonboludo8886]

7:08 - So true. I made this last night, and I made sure to use a Chinese bowl and a Chinese spoon to eat it with.

[@waynegordon2628]

I prefer to add a bit of shredded chicken instead of the tofu. After all, I am the Mothra of what I add to my broth, brah...

[@Ravenankh]

You are the C Everett Koop of your Sweet and Sour Soup.

[@chrismoore9686]

Mothra is a very under rated villain! Thank you!!

[@gailfagan7579]

Yes, I’d add chicken too. Or shredded bbq pork maybe. We order spicy satay vegetable soup from a local Vietnamese place and I just add some cooked chicken breast. Makes enough for 2 dinners for hubby and myself. 🥰

[@tylerosborne4980]

Maybe it's because I'm caucasian, but those rhymes are surprisingly more difficult to come up with than one might expect

[@butler-macdonald8351]

@@Ravenankh Dr. Seuss is on the loose lol

[@bionicsjw]

If you put in the cornstarch before the egg you get a better texture. This also applies to Egg Drop soup. I also crisp some sliced wonton wrappers to put in the sou as I eat it.

[@Passionforfoodrecipes]

The soup will still technically work if you use black pepper or cayenne.. *Clear disapproval flashing across his dulcet tones.*

[@denisebrownstone1751]

I get pissy when I get hot n sour and the hot is black pepper

[@rachelstratman1405]

@@denisebrownstone1751 My favorite restaurant used red chili oil! I never knew it was supposed to be any other way.....can't wait to try it with the white pepper! I have had it with red pepper flakes, but that doesn't really make the right amount of heat.....

[@ernestkj]

@@rachelstratman1405 hot and sour soup is based mainly on white pepper but the red chilli oil helps more with the color combination when served.

[@majoroldladyakamom6948]

@@denisebrownstone1751 Perhaps you could cook it at home? We do, after all, have over 10,000 tastebuds in our mouths. My fav trick? Go out for a $100 max dinner for 2 at a restaurant, get a take-home menu or go on line, and try to replicate the dish in my own kitchen for under $50, $40, $30? Hmmm, that would be like, er, uh, engaging the Grey matter between the eustachian tubes, also known as a brain, lol!

[@daphneyu9004]

The white pepper enhances the soy flavor of the soup and takes it beyond just salty. It’s a different spicy than chili oil. Chili, curry, Szechuan pepper, white peeper, and black pepper and even green pepper all have very different tastes. And it totally makes a difference I think.

[@gnollman]

Hands down, my favorite Chinese soup.

[@Titus-as-the-Roman]

My variant on this recipe, black cloud ear mushrooms, chopped pickled sushi Ginger, a good Balsamic vinegar, and I like a firm Tofu for those times when being left on the heat longer than anticipated is unavoidable, the soft is preferred if all comes together at the right time, but tends to dis-integrate if left too long, and is still acceptable.Oh, P.S.- not everybody has my palate so I add a good squirt real Siracha to my bowl.

[@50srefugee]

Yay for balsamic!

[@MrAfr0puff]

Made this and it's yummy. Don't have white pepper and used black. I cant imagine how much yummier it will be once I use white pepper. Thanks Chef John!

[@unabonger2876]

never have i heard chef john say cayenne with such distain

[@lynnwilhoite6194]

True! 😆

[@pittypatterputzzler5311]

I was in shock!

[@TomGrega]

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!

[@neogeo475]

My girlfriend hates is when i imitate your intro but she loves your dishes i make for her. Tonight i am making your hot and sour soup and tommorrow the Salisbury steak. Thx John, your channel is a great inspiration and makes my cooking better and better.

[@Medaen]

Thank you so much for making this recipe! This is what I miss from my favourite, now closed, Chinese restaurant.

[@caboosepaul]

I find that putting a small amount of cornstarch in the eggs make the perfect ribbons for soup

[@daalelli]

Do you use the slurry, or dry corn starch in the eggs?

[@caboosepaul]

@@daalelli either or. I more often just beat the powder well enough into the egg but I could lead to small lumps so try the slurry if you are worried. The trick I learned was to use a fork and the spout of a measuring cup to drissle the egg with one hand through the fork (if you can imagine it)

[@daalelli]

@@caboosepaul That is super helpful, thank you!

[@paulc7742]

As I eat this soup I literally taste every ingredient and every one of them is perfect. Thank you Chef John. God bless

[@CM_Burns]

You are the Chicken Coop of your Hot and Sour Soup.

[@jhb1493]

-20 here in Southern Alberta today, Chef! Perfect weather for this classic - thanks for sharing it!

[@rebeccab.1296]

Oh I hadn't thought of making this is home, my husband is gonna be stoked.

[@g1aurungfatherofdragons378]

Where I live (in the UK) the local chinese restaurant make hot & sour soup including chicken, beef, char siu pork & prawns, It's the best & I love it.

[@jordanrempel8401]

Last time I had a hot and sour soup was in Thailand. Hoping to head back when covid is over

[@theonetruesarauniya]

Safe and happy travels! I have always wanted to visit South Korea and Thailand. Hope you get to travel sooner than later.

[@Chereese0808]

Thai hot and sour is different than Chinese. It's called Tom Yum soup there. It's very good also. 😋

[@douglee9434]

Whenever a family member has a cold this soup is on the menu. Cures it.

[@alessandrosalvatore3826]

Discarding dried shitake rehydration liquid is a capital sin

[@Rem694u2]

Yes, that is once of the best reasons to rehydrate your own. The liquid has great flavour.

[@t0d10]

Probably discarded cause paper towel was soaked.. regardless he should be fined 😂

[@hanaaianhanma3826]

A crime against umami

[@viridianloom]

Should it be integrated into the soup or what? I don't know what to do with shitake liquid

[@hanaaianhanma3826]

​@@viridianloom You could throw it in with the other liquids in this recipe. It's also an excellent flavour enhancer for home made (especially vegetarian) stock.

[@johnmasquelier6635]

Thanks John. I live in Mexico and can't get real Chinese food. I cook a lot of it, but did not have this recipe. You are a great resource for recipes. God Bless You!, John M

[@SCSilk]

Ever since Babish said recently “no one wants scrambled egg soup, I’ve been meaning to look up a recipe for this. My throat is currently on fire and I have most of these ingredients!

[@SCSilk]

Made it! instagram.com/p/CKhX1ReH_Y3adCnArT27UWF9wkMqjN6sRajvmU0/?igshid=r6ej5by3s5hv

[@urbanviii5103]

@@SCSilk Why put up the instagram if it's private?

[@SCSilk]

@@urbanviii5103 I forgot. I was having issues but they’ve been resolved. It’s no longer private.

[@amma2x310]

Had to learn to make it since my favorite Chinese restaurant stopped making it. I make a big batch and switch up the add- ins like shredded pork, shrimp, shiritake noodles. Delicious 😋

[@varbie]

couldn’t be bothered to cook for about a week now, but finally went to the kitchen after you posted this today. great recipe!

[@AlabasterJazz]

You're 100% right about the spoon. Same for Pho, it tastes totally different if you eat it with a fork and American spoon, and somehow much better with chopsticks and a Chinese style spoon. No idea why, but it's true

[@JE-western-rider]

Did you mix some Hunan sauce and siracha and mix it with the noodles? That helps tremendously.

[@WPatrickOfficial]

The spoon is made of porcelain, that's why it tastes better. And I never thought of that. So I'm gonna go buy one before I make this soup. Thanks for the video, friend!

[@bigganja99]

I am just surprised he didn't sneak in a pinch of cayenne since he tends to add it to a lot of his savory dishes, even when it doesn't call for it. That must have been so hard for you Chef John lol (trust me I get, I'm always adding cayenne to things :D ) I really enjoy your videos.

[@DonPandemoniac]

There are only a few food items that I don't really like, and tofu is one of those. But that soup looks so good in the end that I just might believe that Chef John is my Messiah of giving it another try-a.

[@vitaly6312]

Just add some cooked chicken instead. Soy is just a processed filler anyway.

[@angeluscorpius]

slice it really thin, and put less of it. Or replace with some noodles or cooked pasta. Or shredded chicken as Vitaly suggested. Sliced ham would make a good addition/replacement too.

[@kremove]

Just leave it out. Or, maybe you will like it in this recipe.

[@Old_SnakeTwitch]

So from what ive learned from whisky glasses, and vape mouth peices.. The reason the different spoon would taste better is that the different shape causes it to coat your tongue differently, the wide lip would be coating a greater surfer area on your tongue, thus giving not just more intense flavor, but helping it coat all the different flavor receptor spots on your tongue simultaneously, so you pick up the wide range with one sip.. Versus a smaller typical spoon probably mostly just coating the center of your tongue.. and yeah 🙂 its an honor to teach the great chef john something 😜

[@majoroldladyakamom6948]

Mom used to always tell us: STOP PLAYING WITH YOUR FOOD, right? Shhh, mom is not watching and we're adults now... OK, sorta, right? PLAY WITH YOUR FOOD, PEOPLE, ok? Thanks for yet another great vlog, Chef. ⚘✔⚘

[@sophiadene6316]

I made this as I love Chinese Food. This is exactly the same taste as the one that I order from the take out. You are a genius and wow. Love ❤️

[@johnr797]

Chef John just throwing out that Cat Power reference like it's nothing

[@melissaweyrick5311]

I made this Soup tonight, I had all of the soup base ingredients, I added chicken and mushrooms that I had cooked yesterday, bamboo shoots and other veg. (I do wish that I had green onion and tofu.) The soup was VERY good!! Came together very quick and ready in no time. I did add a touch of cayenne at the end. DELISH!!!

[@richardvanrich9701]

Looks delicious, was just looking for a recipe for this that didn't require a translator to get ingredients. Next time, please include the recipe for the little fried crunchy things that have a 50/50 chance of being stale from the restaurant.

[@PetersPianoShoppe]

Buy wonton wrappers (usually found grocery stores; Asian market if your local store doesn’t carry them).... cut them into strips, and fry them.

[@JFredick]

Chef John, you are the best! Just know you are the best.

[@halloweencrap101]

The Chinese soup spoons are a game changer. Makes cereal taste better too!

[@HHlittleCanary]

I added Chinese noodles in once, along with some boiled bokchoy, that’s the perfect meal in a cold rainy day

[@notayacht]

The Mandarin Chinese way to say hot and sour soup is 酸辣汤 suān là tāng (pronounced "swan la tong"). So you are the King Kong of your suān là tāng. :)

[@CZFanGrrl]

The remote camp I worked at had a Japanese Red Seal Chef and he made THE best Hot and Sour Soup. The day after pork ribs were on the menu, he always made Hot and Sour soup. The broth from the parboiled ribs made an amazing soup. I’ve tried chicken broth, but it just isn’t the same as the broth from the pork ribs.

[@SwampGas703]

I've noticed that hot and sour soup on the west coast is never served with fried wontons which is a shame.

[@patriciamorgan6545]

I'm on the east coast (NY State) and never had it served with fried wontons. We have it made with julienned pork here as a component of the soup.

[@kremove]

I am from the midwest and never had it served with wontons. And we had the highest number of Chinese restaurants per capita (yes, run by people from China, immigrants generally find it hard to afford living on either coast).

[@emmel4fun]

@@kremove California has quite a bit (of immigrants and Chinese restaurants).

[@majoroldladyakamom6948]

I live on the West Coast, Almost 61 years, and my caucasion mom was raised in Japan. You just have to order it from the restaurants. Some terrible, some decent. One of my three fav local Japanese restaurants do not use/serve limes on the side, nor wear masks behind the curtains in the kitchen, so I'm making a stink and boycotting them. God gave me a voice and an amazing brain, and I intend to use them both, right? Even before C19... we have over 10,000 taste buds in our mouths. I just cook at home.

[@xnonsuchx]

Fried wonton strips seem to be random, but yeah, I guess I do see it more often provided in East coast Chinese restaurants. And I prefer with the strips!

[@songikim6612]

This is great! Keep exploring Asian cuisine chef John!

[@gregoryrussellakainfinitet6682]

Did not expect Chef John to mention Cat Power, so bravo sir. Also, hot and sour soup is superb, this is THE white pepper dish. Edit: Upon finishing the video, this was the first time Chef John wasn't flat when singing his signature 'Enjoy' and I'm not sure if it's supposed to be flat or not lol. But it did sound better :)

[@updownstate]

Magnificent. Your eyes will water with gratitude.

[@WThomas]

I do enjoy a hot snd sour soup. I’m quite a snob when it comes to sweet and sour.

[@QuirkyQuillify]

I've never made this before. The noodle shop downstairs makes a passable version. After watching chef John's video I realized it's so easy I can do it myself. Made it for lunch today, it's so good!

[@amgrob]

This soup gets such a bad rap from cookbook authors and blogs, everywhere, but to me it's undeserved. I love the stuff.

[@deed5811]

Hot and sour soup is my favorite soup at chinese restaurants 😋

[@marilynmoreno9688]

My good friend would make me this soup every winter and fall religiously for years because I was so into the unique flavor! 😋

[@christosbereris5483]

"Nothing should be borderline pudding" -Chef John

[@3Fatboy33]

exceplt vla

[@rbettsx]

I quite like my pudding to be at least borderline pudding.. but maybe that's just me...

[@egrace3738]

My favorite soup! Thanks Chef!

[@aidan9522]

Ive seen a few people add the mushroom water as well, would this be a good choice?

[@LilyoftheValeyrising]

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.