43 Reviews of Chinese Hot and Sour Pork Soup

From: amity bradley

On Feb 1, 2001

My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment. amity

From: Bob Crouch

On Apr 23, 2002

With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.

From: Lowel Goss

On Jan 16, 2001

Great recipe for anyone who like it as close as it come to the real thing! Very simple to make and you can find all the ingredents in your local supermarket! I myself would cut back on the white pepper and add a little bit of hot oil (not to much)! I would also add about 1 1/2 tbls more of vineger. (or to taste) add a little more meat and you can serve with a bowl of white rice with steamed veggies for a meal of its own.

From: Steve1

On Feb 16, 2002

Excellent recipe, however I used only one egg & cut back on the corn starch. I've also used canned chinese stir-fry vegetables (bamboo shoots, water chestnuts, mushrooms & bean sprouts) & frozen shrimp in this soup for variation & ease.

From: Just Cher

On Dec 11, 2004

I apologize for taking so long to review this recipe as I have made this now at least 3 times. I did make some changes but only because we like our soup not quit as thick as what this recipe calls for. Therefore I used 4 tbs of cornstarch and 2 eggs. I did not think that the chili sauce needed to be adjusted. We all agreed that it had just the right amount of heat. My daughter enjoys this so much that she now fixes a big pot of it on the weekends (minus all the meat and veggies) and eats it for lunch through out the week. This is a prize recipe.

From: Chef #256124

On Jan 23, 2009

I can't believe I have never left a rating on this absolutely fabulous recipe. I've made it for years and everyone just raves over it. The recipe has been passed out numerous times. It is the BEST hot and sour soup I have ever had and that includes in Chinese restaurants. It is my go to recipe, period. We like it hot so I used 3 tablespoons of the garlic/chili sauce. I omitted the carrots and used 2 beaten eggs instead of the more healthy egg substitute. Regarding the cornstarch, I just keep adding the slurry until it looks to be the right consistency. Everything else is as the recipe recommends....including the black fungus...or wood ear mushrooms. Thanks so much, Nancy.

From: Lutie

On Dec 27, 2007

Nancy, this was a super recipe! We made our Christmas Dinner this year an Asian theme. (Each year we do something different, to make each year memorable). This year was so successful. My sons thought the soup was divine! Everyone raved over it. We did add the left-over pork filling from the egg rolls to it, as we did not want to waste anything. It actually gave some additional texture and color, with the grated carrots. We did not use 4 eggs, but cut that amount in half. Also, we substituted the red chile paste with cayenne pepper. All of it tasted better than any restaurant we have been to in the USA and abroad. Thanks again for the great and fairly quick recipe.

From: Dujoducom

On Nov 3, 2005

Believe everything. I made this soup a week ago and I'm about to make it again, so I thought I would post. Excellent soup. I'm not much of a cook so I just went through the comments and modified the recipe to my liking based on what others said. I was very impressed with the way it turned out, will make often.

From: Gelatonut

On Feb 7, 2006

Wonderful recipe with the modifications others have suggested (less chili paste, cornstarch, egg; a slight bit more vinegar - I used rice vinegar. I also reduced the soy sauce to 1 T). Also, to make things even easier, I use canned straw mushrooms, bamboo shoots and baby corn, and reconstituted shiitake mushrooms. I also omitted the pork and water chestnuts. If I have more time, I like to add the black fungus, and tiger lily buds (golden needles).

From: Snurps

On Dec 2, 2003

With a few adjustments, this is about perfect. Like others, I found 1 tbsp. of garlic and red chile paste provided plenty of punch and 2 tbsp. cornstarch was right. I used 4 eggs, but next time I'll use two. The vegetables can be varied at will. I used Golden Needles, but no fungus and regular mushrooms instead of the straw. We did not care for water chestnuts in the soup and I wouldn't use them next time. And there WILL be a next time, because I am now done looking for the Hot and Sour Soup of my dreams.