Spring Hot-and-Sour Soup (2024)

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• This was super quick and mild but solid—will be adding to my rotation!

  • Joss from Texas

  • Austin, Texas

  • 5/1/2023

• I love this soup so much. It is warming, it is cleansing. I love as is, but when my boyfriend is eating with me, we make udon noodles to make it even hardier. I could have it every night. We doubled or tripled the ginger and garlic, used a dark miso that was warming. Will always return to this recipe.

  • Anonymous

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  • San Francisco

  • 10/18/2022

• Mm yummy! I need some meat in there.

  • Vek

  • Los Angeles

  • 5/24/2022

• I’m actually astonished by how good this vegan soup is. It’s like a light, cleanse-friendly version of your typical takeout Tom Yum soup. I doubled the recipe, added a splash more apple cider vinegar since I like my Tom Yum on the tangy side, and used tofu instead of egg. Wish I had cilantro to top off at the end, but a squeeze of lime was good enough. Will be making this one again!

  • Claire

  • Los Angeles

  • 4/22/2021

• SO GOOD! Letting it simmer, really helps to enhance the flavours.

  • Anonymous

  • California

  • 4/6/2021

• Loved this, but echoing what everyone else has been saying ok the initial recipe being very bland. Added about 5 Tablespoons on vinegar (malt vinegar did a better job than cider). Added fresh chillies, more soy sauce and the big difference maker... 2 tsp of wonton soup base powder. Tasted exactly like a hot and soup soup to me :)

  • T

  • London, UK

  • 2/24/2021

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• This recipe is really good but missing kaffir lime leaves & lime juice. I haven't made it without them but I can't imagine it without... also to those saying it is bland, although it was not specified, I believe a darker miso is better.

  • Bailey

  • 1/4/2021

• Sounds good. Water not included in list of ingredients.

  • Tim

  • Australia

  • 12/28/2020

• Delicious!!!!

  • Edward Szczerba

  • New York

  • 12/17/2020

• Seconding the other reviewers, in that in its original iteration, it is not flavorful enough. I doubled the garlic and ginger, substituted the water (for a broth made with low sodium chicken bouillon), doubled the Aleppo pepper, added soy sauce and coconut aminos to taste, increased the rice vinegar to taste, and omitted additional salt. I also added a little bit of gochujang for spice. Instead of the recommended vegetables, I used mustard greens (about 5.5 oz destemmed) and English peas (shelled, about 5oz volumetrically). While the recipe does not note what type of miso is to be used, I use miso yellow/light/white. I really loved the end product, but had to constantly taste, season and add flavor. I’ll be making it again.

  • Anonymous

  • 9/7/2020

• I agree with the reviewer that called this broth a good baseline. It definitely needed additional vinegar to achieve the restaurant-style sourness. I was craving crispy tofu, so we skipped the egg and pan-fried some tofu cubes to add in at the end. If you're in the mood to get another pan dirty, it was great! I like everything a little spicier, so we used 50/50 chile sesame oil & the regular stuff. Added LOTS of heat without sacrificing flavor. I'll definitely return to this recipe.

  • yagurlcarly

  • Tucson, Arizona

  • 6/20/2020

• Wonderfully flavorful. Cut back on soy sauce a bit but otherwise perfect recipe.

  • Anonymous

  • 6/14/2020

• As with any BA recipe, this is a good guide to start from. I used chicken bone broth in place of water, and my own homemade chile oil instead of red pepper flakes. If you want it to be actually sour, you need to add extra vinegar to taste. I also had to dial it back on the soy sauce so I didn't overload myself with salt. For 3 cups of liquid, I did two eggs instead of one so it would be more of a meal. Next time I'll go for one egg and try some tofu as well. The flavor profile is solid here though, so I will make it again.

  • lifeis_short

  • Los Angeles, CA

  • 6/8/2020

• I love hot and sour soup and have somehow never thought to make it at home. It was not only worth it but it only took 20 minutes from start to finish. I definitely agree with the comments that if you follow the recipe the flavoring of the broth will be pretty bland. I kicked up the soy sauce and vinegar and that did the job. I also added bamboo shoots because I always live the texture of them in hot and sour soup.

  • sarahmaeve

  • Houston

  • 6/4/2020

• Recipe was great, but it tasted a little bland in my opinion. It may be that I just am not a big fan of hot and sour soup. Worth a shot if you're interested in trying a new recipe!

  • johnniea

  • Vancouver, Canada

  • 5/26/2020

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