One-Pot Wonders
Joanne Chang's Hot and Sour Soup
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133 Reviews
Daniel L.
January 16, 2021
I made this tonight and followed the directions except I had no rice vinegar and subbed with apple cider vinegar. My wife and I both loved it. Very easy to crank up the heat or sour if you want. Definitely a keeper.
maryvelasquez
November 20, 2019
I've made this many times and I can't get over how fast and easy and delicious it is. Don't hesitate. Make this soup!
Kelly
February 18, 2019
Meh. Not spicy enough. Not sour enough. Not hot enough. Even with modifications. And really, not flavorful enough.
Megan
December 17, 2018
Made this for the first time in a while and forgot how good it is!! And so easy and quick. It's a winner.
Tracy J.
November 12, 2018
This was a great fall soup! Equally and pleasantly sour and spicy, I used bone broth. It was easy to prepare as well.
kerry.mossler
August 7, 2018
I have made this over and over. Perfect every time, and my kids favorite. Only problem is you will never order it out again!
Dana
March 26, 2017
I have made this several times and always omit the pork while opting for vegetable broth and extra shrooms. While the ingredient list can seem a bit long, this comes together so quickly and I find myself slurping up every last drop in my bowl. Delicious.
Constanza C.
February 5, 2017
This was was so delicious and easy! Used ground chicken instead of pork, added spinach and forgot the egg portion and it was still delicious. Thank you!
Pescetarianpleasures.com
February 5, 2017
This recipe really caught my eye! I´ll be sure to try it out! Delish!
Cheryl
January 25, 2017
Really enjoyed this--on the second day. I was trying to make this vegan and omitted eggs on day one. Added eggs on day two--and I think the flavors blended more. I did not use pork. Used homemade vegetable broth instead of chicken broth. I also added in slivered red pepper, doubled the mushrooms and added pea shoots. I will reduce Sriracha to 2 tsp next time.
NoClub N.
December 30, 2016
Instead of pork or tofu, I used leftover Thanksgiving turkey! Doubled the mushrooms, added 2 cups water and 1 tbsp (vs. 1 tsp) sugar ~ by mistake. Still ended up delicious. Thank You for Sharing!
ErinC
December 4, 2016
Excellent recipe - added slightly more garlic (as I usually do to recipes), but otherwise followed to a T. Suggest crispy won tons to top! :)
Stacey
September 2, 2016
This recipe is perfection. My grade schoolers even love it and we look forward to it on a cold, rainy day!
Megan
February 28, 2016
Knockout recipe! You know it's good when you forget an ingredient (the tofu, embarrasingly) and a garnish (scallions, used 'em all in Step 1) and your much-better-cook-than-you boyfriend still goes nuts for it! So delicious, so easy, and picking up tofu tomorrow to add to the leftovers!
saucy S.
November 11, 2015
Made it exactly as written! Amazing!!!!! And how lucky are we, her Myers and Chang restaurant in Boston is just a few blocks away from us in Boston. It is like the one served in her restaurant.
CanadaDan
November 3, 2015
Just made this and it was absolutely delicious, just like in a Chinese restaurant. I used sliced pork from some chops I had lying around instead of ground pork, and also added bamboo shoots and it was perfect. I froze the leftovers so it remains to be seen whether the veg and tofu withstand the freezing/thawing...
sjlongin
April 21, 2015
I've always loved the flavor of hot and sour soup but the goopy consistency, not so much. This recipe solved that problem and was absolutely delicious. Also super quick and easy. I followed the recipe almost exactly, just swapping mushroom broth for the chicken and only using 1/2 cup rice vinegar because that's all I had. My family devoured it! Next time, a double batch...
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