Hot And Sour Soup

I’m a big fan of hot and sour soup in all of its variations, from Chinese to Moslem to the Vietnamese version based on tamarind and pineapple. This mix makes a very good base for a Chinese classic, though it’s better with a few additions. When I first opened the tin and took a deep sniff of the mix I was initially doubtful this would be any good, but I’m vey happy to have been proven wrong. To turn it from good to great I will usually rehydrate 3 or 4 pieces of black fungus or wood ear mushrooms then slice them into slivers and add to the soup. I like to throw in at least one form of fresh vegetable like carrot slivers, or snow peas, or sliced fresh mushrooms or the like, and bring the soup to a boil. Then reduce it, add some tofu cubes, then add a beaten egg while stirring rapidly. Finally a splash of soy sauce, a sprinkle of white pepper, and a generous shot of white or rice vinegar and it’s ready to serve. Elapsed time 10 - 15 minutes. The mix provides a great value for the money, especially compared to our local restaurants which charge upwards of $12-13 for medium sized bowl, and a significant time savings over trying to make it from scratch (I use Barbara Tropp’s Moslem Hot and Sour Soup recipe from The Modern Art of Chinese Cooking). It’s perfect for when you’re craving a hot, sour, comforting bowl of soup.

Love this stuff! Easy to fix up a bowl that tastes just like Chinese takeout. Throw in some egg or mushrooms, dash of red chili flakes, green onion, tofu -- excellent flavor.

Esta dique sopa es horrenda. Desabrida. Nada que ver con una Hot and Sour. Ni gasten!

Normally I go for the Kikkoman brand merely because I'm fond of the Kikkoman brand. Was looking for more of a bulk supply because I absolutely love Hot and Sour soup. I am absolutely addicted to this product now! I add a bit over 1/4 teaspoon of freshly ground white pepper because I like it spicier than most people prefer. It is jam packed with flavor, the perfect amount of sour, and with my pepper addition, perfectly spicy. Add tofu, black fungus, ground pork, and egg ribbons for a heartier soup. Highly recommend!!!!

Pricey for a powder but it does the job! Dried Mushrooms are what makes this work, Bamboo Shoots shreded pork and/or chicken (Turkey), some egg drops garlic galic garlic and hot peppers and a few dashes of white vinegar make for a wondeful filling winter soup. In lieu of corn starch the falvour profile and the thickening agent make for an easy crockpot /pressure cooker soup in mere minutes.