Comments on: Vegetarian Hot and Sour Soup

By: MKW

MKW — Sat, 07 Jan 2023 18:59:26 +0000

My husband adores Hot & Sour Soup and this recipe was a winner; he now asks me to make it once/week for him. We live in a rural area with no decent Chinese restaurants and the “Asian” style restaurants are extremely expensive & geared towards week-end tourists. So this recipe and in fact, your entire blog, has allowed us to enjoy terrific Chinese meals at home. Thank you!

By: Maggie Zhu

Maggie Zhu — Fri, 04 Mar 2022 15:05:06 +0000

In reply to Jon Zaid. Thanks so much for leaving a positive review! The collard greens sound super tasty in the soup and I'll try that out next time :) Unfortunately there's no way to include photos in the comment area. Please feel free to tag @omnivorescookbook if you share it on Instagram, so share the photos via email (info in my contact page).

By: Jon Zaid

Jon Zaid — Fri, 04 Mar 2022 05:35:49 +0000

What an amazing collection of recipes! I’m vegan and even the non-vegan recipes are adaptable. I made this one; exchanging collard greens for cabbage; cooking a little bit longer. Before putting in cornstarch, I threw in some Pancit noodles and let them cook for another 5 minutes. Then added cornstarch, and finally vinegar. Came out fantastic.
BTW, is there anyway to include photos?

By: Gina

Gina — Sat, 15 Jan 2022 12:27:58 +0000

What a great recipe! Couldn’t get dried lily flowers so I upped the amount of veg stock as indicated. Everyone in my family loved it and even my daughter wolfed it down although she doesn’t like spicy (the pepper comes out pretty strongly but I guess that’s the plan 🙂 ).

By: Valentino Azzurro

Valentino Azzurro — Wed, 16 Jun 2021 18:16:29 +0000

Excellent. Authentic – reproduces flavours of good restaurant soup. Sizes up or down, works with fish, pork, beef or prawns too. Got me eating tofu which I’ve always hated.

By: Maggie

Maggie — Mon, 28 Sep 2020 00:31:08 +0000

In reply to Donna.

The recipe uses 6 cups liquid. On top of the veggies, you will have a pretty big pot of soup that contains at least 2 cups per serving.
For the soy sauce, maybe try a low-sodium one and use smaller amount (start with 1 teaspoon and add a bit more if needed). The soup is pretty sour so I’m afraid it won’t taste right if you do not add enough salt to balance it out…

By: Donna

Donna — Sun, 27 Sep 2020 21:32:34 +0000

In reply to Maggie. Hello Maggie, I plan to make this today and know it makes 4 servings, but what is the serving size? I have all the ingredients but is there anything I can substitute for the soy sauces as even the lite has an extreme amount of sodium , as does fish sauce. If I could get around the high salt, I would be a happy camper!

By: Maggie

Maggie — Mon, 10 Aug 2020 17:33:40 +0000

In reply to Oliver. Hi Oliver, I think the taste of the dried ingredients might be unpleasant if they are too old (sometimes they are not fresh at the grocery store depending on where you get them so they taste kinda dusty). Shiitake mushrooms rehydration water can be quite strong, so you can definitely use less. The lily flower rehydration water has a special taste (very earthy) but it shouldn't be unpleasant. We use a lot of rehydration water because we usually use water instead of stock to make the base. Next time if you are using a veggie stock, you should reduce (or skip) the rehydration water because veggie stock should add enough flavor.

By: Oliver

Oliver — Sun, 09 Aug 2020 10:15:28 +0000

Yesterday I made the soup according to the recipe, and it had an extremely strong and therefore somewhat unpleasant taste of dried shiitake and dried lily flowers. As I’ve never tasted the soup when I was in China, I don’t know if this is intended. I used 700ml of the rehydration liquid and 700ml vegetable stock. Is this too much of the rehydration liquid, i.e. should I use less of it next time, or is the soup supposed to taste like this? (In my home town there are no restaurants where I can try authentic hot and sour soup, unfortunately.)

By: Lakshmi

Lakshmi — Sun, 02 Sep 2018 12:15:42 +0000

Hello maggie! I tried the recipe – for a big group of friends! (No trials here- as I’ve tried a couple of your other recipes and they have all been amazingly easy and nice!) And it turned out brilliant!! Yes the prep did take a wee bit of time, but once I got it on, it was very quick. I never thought I’d make hot and sour soup… Thank you.