Comments on: Chinese hot and sour soup 酸辣湯 – How to make in 4 simple steps

By: KP Kwan

KP Kwan — Sun, 30 Apr 2023 22:48:00 +0000

In reply to Ianinfrance. My mistake! You are right, and I have corrected it in the recipe. Thanks for informing me.

By: Ianinfrance

Ianinfrance — Sun, 30 Apr 2023 10:14:28 +0000

2.5 tablespoons of cornflour mixed with 1 tablespoon of water. Is that not an error? It goes like cement!!! We’re hoping to try this soup out but…..

We added nearer 4 tablesoons water and that worked fine.

By: KP Kwan

KP Kwan — Fri, 14 Apr 2023 02:14:06 +0000

In reply to Brd. I suggest not more than two to three days in the refrigerator, considering the tofu and eggs.

By: Brd

Brd — Tue, 11 Apr 2023 23:58:42 +0000

Very good. How long can you keep it if it’s a big batch

By: Cathy

Cathy — Thu, 05 Jan 2023 01:58:17 +0000

Just made this and it is AWESOME! Now I have all these ingredients I’ll have to make more!!!

By: Jason

Jason — Fri, 26 Mar 2021 12:11:07 +0000

110/100

By: KP Kwan

KP Kwan — Sun, 15 Nov 2020 00:26:57 +0000

In reply to David.

Hi David,
You may leave the meat out from the recipe. You can use vegetable stock if you want to make it tastier. Basic Chinese vegetable stock can be prepared with bean sprouts, sweetcorn, tomato, cabbage, carrot, and mushrooms. You need to briefly stir-fry the bean sprouts and then add all the ingredients into a pot ad and add water sufficient to cover it. Simmer for 60min and remove the vegetables, and it is done.

KP Kwan

By: David

David — Sat, 14 Nov 2020 22:36:55 +0000

Kwan,

Do you have suggestions for making this vegetarian other than just leaving out the pork or chicken? The egg is OK with me. Thanks!

By: KP Kwan

KP Kwan — Sun, 04 Oct 2020 01:19:31 +0000

In reply to Michael Rumley. Agree with Michael :)

By: Michael Rumley

Michael Rumley — Sat, 03 Oct 2020 17:15:10 +0000

In reply to KP Kwan. You need to cut the tips off and then cut in half before rehydrating them