I work at a Chinese restaurant making this soup everyday, the egg will looks better if you add cornstarch first than the egg.

@ernestkj

3 жыл бұрын

bingo!

@patriciamorgan6545

3 жыл бұрын

Thanks for that tip!

@GrzegorzDurda

3 жыл бұрын

I Knew it!!!

@Rem694u2

3 жыл бұрын

Good tip!

@bionicsjw

3 жыл бұрын

That’s what I said before I saw your comment. I watched the cooks at our favorite Chinese Takeout Restaurant, The Great Wall in Hampton, VA. They were kind enough to show me the technique.

I like to add the cornstarch in before the eggs because the thicken soup helps to suspend the egg gently while cooking it. Silky and long egg ribbons will form and the soup will look beautiful.

@SoNGY8888

3 жыл бұрын

yup, thats what i always do.

@antonboludo8886

3 жыл бұрын

Good tip. Thank you.

@raypinparty7052

3 жыл бұрын

Egg drop. Pour the beaten egg in a circle. Dont stir yet. After 10 seconds, use a fork and drag the egg in straight lines.

@whittkatt

2 жыл бұрын

You are totally right. I was surprised to see chef John not know to use the cornstarch before the eggs, lol. It makes that silky texture!

@lorrie2878

2 жыл бұрын

I am dying to go get some at the international buffet!

Pro tip if you have a French press laying around. Use it to rehydrate your mushrooms! Keeps them submerged and makes for an easy pour of the mushroom stock!!

A little secret for hot and sour soup, if you have a sore throat it will let you feel normal for 20 or 30 minutes. My wife makes me a big pot every time I get sick.

@TheSlavChef

3 жыл бұрын

will try this next time

@SCSilk

3 жыл бұрын

That’s it. Making this for lunch.

@minabeanwaid

3 жыл бұрын

This was very sweet, she sounds lovely!

@aaron74

3 жыл бұрын

Pepper is just an excellent remedy for a sore throat, and the soup is a delicious vehicle for it

@episodesglow

3 жыл бұрын

It will cure Covid as well (not an MD but I have stayed at a Holiday Inn Express)

this was my favorite thing to eat in a chinese restaurant when I was a kid. I even tried to make it at home with my mom, back when there was no internet - obviously we failed. Will definitely make it now!

@lauriebennett6257

3 жыл бұрын

I don't know where you live but until a few years ago, it wasn't the easiest thing for me to find ingredients for things like this.

@hugensmugen

3 жыл бұрын

Definitely pick up some chinese black vinegar if you have a asian market nearby, the flavor is quite different from regular rice vinegar.

@epicrhodent1044

3 жыл бұрын

Will you try this recipe together with your mom?

@michaelgrosberg2665

3 жыл бұрын

Update: Just made it. I thought it would take a couple of attempts to get it right, but it was perfect the first time! Chef John does it again. By the way I used chinese black vinegar.

"...bamboo shoots, which I got fresh...right out of the can" Chef John, you continue to crack me up! ^_^ Edit: Wow. Over 300 likes! Thanks, guys! :D

@barrymalkin4404

3 жыл бұрын

Cooking Melania Trump style.

@JK-js2td

3 жыл бұрын

Well played...i caught the humor too with the fresh out of the can comment. Regardless...Chef John has some amazing recipes...cooking skills...and is quite entertaining. 👨‍🍳😂👏

@perotinofhackensack2064

3 жыл бұрын

What the hell does that mean

@xanipator9682

3 жыл бұрын

@@perotinofhackensack2064 I think Barry is trying to insult the First Lady and failing.

@xanipator9682

3 жыл бұрын

@@JK-js2td Indeed.

I think the reason the Chinese soup spoon makes soups taste better is because they are larger and you generally sip broth off them rather than jam the whole thing in your mouth. When you sip or slurp something, the way the flavours hit your pallet all at once gives you a much larger burst of flavour and aroma. Also metal spoons change the flavour of stuff, so the spoon being ceramic gives a more natural flavour.

Pro tip: The mushroom soaking liquid is the best! Use it in the recipe instead of throwing it out.

@peacekkqmark

3 жыл бұрын

You can even add some recycled, bleached paper towel for extra taste.

@FlesHBoX

3 жыл бұрын

I was thinking the same thing... What a shame to dump out that mushroomy goodness!

@PierceTravels

3 жыл бұрын

That's accumulated juices!

@nspctor7729

3 жыл бұрын

Of course

@deesenuts8730

3 жыл бұрын

@@peacekkqmark to avoid soak mushrooms in a container with a lid

i wok'd in a chinese restaurant for 4 years. chef john absolutely right, USE WHITE PEPPER

@jakedw25

3 жыл бұрын

That double pun... 👌

@shamus8687

3 жыл бұрын

@Will Marero what was the question lol

@aleeburitz7310

3 жыл бұрын

@@shamus8687 Ikr!

@aleeburitz7310

3 жыл бұрын

🤣👍

@nnyz3819

3 жыл бұрын

I’ve been in one for 12 years, white pepper is a must, and the black vinegar is a pretty big upgrade too

The first time my Chinese girlfriend (now happily married wife of 9 years) made me eat Hot and Sour soup, I thought it would be disgusting because it is made up of a bunch of individual ingredients that I don't really like. Somehow, though, I really liked it once it was all put together. It's a dish that shows how powerful cooking and combining flavors can be.

Don't worry, it gets much worse....... I was in stitches John.

@littlestbroccoli

3 жыл бұрын

Chef John always delivers

That spoon is like a default for soups here in Pakistan, never knew it was called a Chinese soup spoon. Thanks for yet another helpful and exciting recipe!

@madhavved2875

3 жыл бұрын

Mostly Asia. India as well

@abiraazhar2

3 жыл бұрын

@@madhavved2875 yup almost all the region

@abangfarhan1

3 жыл бұрын

in Indonesia we call it "sendok bebek" which literally translates to "duck spoon", since it looks like a duck head I guess

@abiraazhar2

3 жыл бұрын

@@abangfarhan1 haha seems accurate

The cornstarch slurry is added before the egg...the end product looks so much nicer

@courtneyliu

3 жыл бұрын

I agree

@jjf8862

3 жыл бұрын

Thank you for that tip,

@pittypatterputzzler5311

3 жыл бұрын

Was thinking the same, why cook the eggs for so long. Thank you for clearing this up.

I remember eating this a couple of years ago at a restaurant. Best soup I've ever had.

@eyeYQ2

3 жыл бұрын

Yeah, that WAS fun, when restaurants were open, LOL

@jacobsquare4812

3 жыл бұрын

@@eyeYQ2 Oh god don't remind me xP

@eyeYQ2

3 жыл бұрын

@@jacobsquare4812 ; ) wahhhhh, so sad! What a trip.

@WaffleSmoof

3 жыл бұрын

what is a restaurant

@arvetis

3 жыл бұрын

@Chidori457 millions have died of COVID-19. Away with you, anti-science gremlin.

Yay this was my foodwish I asked him on one of his chats!

@EricLeafericson

3 жыл бұрын

Wish granted 😉

@chuckwalker1899

3 жыл бұрын

Haha now I know why this is called food wishes omg I’m so slow

@chuckwalker1899

3 жыл бұрын

@Julia Winfield Haha our worlds just changed today 😂

@TheSlavChef

3 жыл бұрын

nice!

@chuckwalker1899

3 жыл бұрын

@Julia Winfield lmao you and me both! You’re so funny! Glad I got to share the experience with you😂🤭

Some of the absolute best stuff when you're sick

You are, after all, the Bill Murray of your cornstarch slurry...

Chef “Fresh, Right Out of the Can” John! 🤣😂. This is why I love your channel!

Update: I've made this exact recipe, and it's very good, so good in fact my Daughter inlaw requests it as a Christmas gift every year. Now it most certainly goes together very quickly, in other words it's a quick meal to make, however, I will warn you that if you are like me and cut things thin and take your time doing it not a rush speed cut, which I can do, but there is something relaxing cutting veggies thin to the point of it being an expression of both art and love, lol at any rate, the longest part of this soup is the prep time. I've spent close to 2 hours cutting things up, course I'm also making a larger batch then this 4 modest servings. But it is one of the best versions of this soup having tried many others, and I must say I do agree with one person who posted a comment that if you add the eggs last after the cornstarch, the eggs come out better. It shouldn't matter, but lol, it does. Why? Magic. And a great substitute for shiitake mushrooms, as I could find them in all the stores in my land, lol, I have used those dried mushrooms that are in a snack bag, they're actually a snake you can find in the chips aslie, and a 3rd option if desperate, baby porta Bella mushrooms work fine, but I'd recommend removing the stem and only use the caps. I experimented doing two versions using porta Bella mushrooms one with the stems and one without, and I liked the one without stems better, taste and less confusing lol is this tofu, nope, mushroom stem. Maybe it matter to you, just putting that out there. But yes make this soup if you love it, as you will love this one too. Great for rainy days, or when you're sick, or need a pick me up, oh and having everything cut and ready to go, the fragrance of all the veggies cut up and put in the open in your kitchen is both amazing and beautiful! Smells so good.

The next time I'm able to travel, I'm totally making this for my mom- this is one of her favorite soups of all time!

Nooooooo, he threw out the mushroom soaking liquid!! You can use that shiitake water in the soup along with chicken stock! It's like liquid umami flavor

@rashaunjones1027

3 жыл бұрын

I was thinking the same thing

@janielewis1475

3 жыл бұрын

Plus it adds some color to the broth. I strain mine through a coffee filter just in case there is any grit from the shrooms.

@rashaunjones1027

3 жыл бұрын

@@janielewis1475 ,good idea

@1970boobear

3 жыл бұрын

@@janielewis1475 Same! I add it to my vodka sauce for an extra layer of flavor 😋

@fink057

3 жыл бұрын

@@1970boobear to your whattttttt?

I prefer to add a bit of shredded chicken instead of the tofu. After all, I am the Mothra of what I add to my broth, brah...

@Ravenankh

3 жыл бұрын

You are the C Everett Koop of your Sweet and Sour Soup.

@chrismoore9686

3 жыл бұрын

Mothra is a very under rated villain! Thank you!!

@gailfagan7579

3 жыл бұрын

Yes, I’d add chicken too. Or shredded bbq pork maybe. We order spicy satay vegetable soup from a local Vietnamese place and I just add some cooked chicken breast. Makes enough for 2 dinners for hubby and myself. 🥰

@tylerosborne4980

3 жыл бұрын

Maybe it's because I'm caucasian, but those rhymes are surprisingly more difficult to come up with than one might expect

@butler-macdonald8351

3 жыл бұрын

@@Ravenankh Dr. Seuss is on the loose lol

If anyone is like me, I can provide a couple additions/suggestions. 1 is to add hot chili oil to the soup. 2. before adding the eggs, add the cornstarch slurry, and let thicken. Next, bring the soup to a boil, then shut off the heat and stir the soup until it will stir itself. Stop stirring, and pour your eggs in medium speed. Not to fast not too slow. Once the egg is in, just cover the pot and let sit for up too 5 minutes. You will end up with larger ribbons of egg throughout your soup, which have an amazing texture and are delicious. Lastly I will leave a couple additional tips/suggestions. Add your sesame oil after the soup is done, as excessive heat breaks it down. Additionally, if you did find or do have Chinese black vinegar, rather then adding it to the pot, place it on your table along with the white pepper and let each individual add both to their own bowls to their tastes. Cooking the black vinegar will muddle its flavour. Add a splash to your bowl just before you dig in. Anyways great recipe and my favourite soup for at least 2 decades.

@butler-macdonald8351

3 жыл бұрын

Agree 100% with all these points, especially regarding the sesame oil. I very rarely cook with sesame oil but I always add it in a bowl of hot & sour, as a garnish. I never tried black vinegar, but it sounds interesting. Haven't met a vinegar I didn't like lol. I use white pepper when cooking the soup in the pot, but as a garnish I combine 50:50 white peppercorns with szechuan peppercorns in the pepper mill for a little extra kick.

@ByngerX

3 жыл бұрын

@@butler-macdonald8351 Szechuan peppercorns will add a great hint of heat as well as a numbing sensation in your mouth. Its not for everyone but I enjoy the numbing a little bit. Thanks for the suggestion, I hadn’t thought to add the peppercorns to hot and sour.

@keifyw7444

3 жыл бұрын

Right on!

@Sgarnoncunce

3 жыл бұрын

does the same thing go if you use rice vinegar like in the video?

@ByngerX

3 жыл бұрын

@@Sgarnoncunce I don’t believe so; it was something I had come across while learning and trying asian recipes pertaining specifically to Chinese Black Vinegar. Rice wine vinegar is very much for cooking.

The soup will still technically work if you use black pepper or cayenne.. *Clear disapproval flashing across his dulcet tones.*

@denisebrownstone1751

3 жыл бұрын

I get pissy when I get hot n sour and the hot is black pepper

@rachelstratman1405

3 жыл бұрын

@@denisebrownstone1751 My favorite restaurant used red chili oil! I never knew it was supposed to be any other way.....can't wait to try it with the white pepper! I have had it with red pepper flakes, but that doesn't really make the right amount of heat.....

@ernestkj

3 жыл бұрын

@@rachelstratman1405 hot and sour soup is based mainly on white pepper but the red chilli oil helps more with the color combination when served.

@majoroldladyakamom6948

3 жыл бұрын

@@denisebrownstone1751 Perhaps you could cook it at home? We do, after all, have over 10,000 tastebuds in our mouths. My fav trick? Go out for a $100 max dinner for 2 at a restaurant, get a take-home menu or go on line, and try to replicate the dish in my own kitchen for under $50, $40, $30? Hmmm, that would be like, er, uh, engaging the Grey matter between the eustachian tubes, also known as a brain, lol!

@daphneyu9004

3 жыл бұрын

The white pepper enhances the soy flavor of the soup and takes it beyond just salty. It’s a different spicy than chili oil. Chili, curry, Szechuan pepper, white peeper, and black pepper and even green pepper all have very different tastes. And it totally makes a difference I think.

Hi Chef John. I would recommend trying a different order of mixing in the eggs and corn starch water, which makes the soup look about a million times better. I watch a lot of famous Chinese chefs and personally cooked this style of soup let's say quite a lot! :) Cooking following your instructions, after boiling everything before adding the eggs, turn up the heat, mix in starch water to thicken the content first. Until soup reach ideal thickness, pour egg in very slowly mainly aiming at where the soup bubble up the most, so that the egg solidify quickest possible. Do not stir. It probably only takes 30 sec for most of the egg cook, then stir gently, scrape up the egg stuck at the bottom of sauce pan if there is any. Great video all the same. Very happy whenever seeing you explore Chinese/Asian cuisine. Good luck!

@ernestkj

3 жыл бұрын

actually it's fail-proof for home cooking to turn off the heat when stirring in starch water. if the water is too hot, your starch water will form lumps instead of thickening the soup.

@xinyuActor

3 жыл бұрын

@@ernestkj I'm sorry but you're wrong. If starch water is fully dissolved in your cold bowl of water before drop it into your cooking, nothing will form whatever the temperature is. Lumps only form if your starch is not prepared properly. You can try this trust me ;) Drizzle starch water to your cooking to thicken the juice is probably the most commonly used Chinese cooking technique. Edit: After done some research: if your starch water is too thick like a batter, it will also form lump because there's no enough water to dissolve them. If you follow Chef John's recipe closely, forming lump is out of question.

@ernestkj

3 жыл бұрын

@@xinyuActor as I have said previously in home cooking, turning off the heat is fail-proof. the high temp will cook your starchy water giving u lumps before fully dissolving in your soup. The videos u watch are professionals and performed in professional kitchens and their heat controls and heat intensity is different from home gas. Hence approach would be different. FYI, I come from 4 gen of Chinese Chefs family and owns and runs F&Bs for close to 100 years now. Remember I'm not saying are WRONG or the videos are wrong but giving a fail-proof method. If u still don't get it, go cook it instead of watching videos.

@xinyuActor

3 жыл бұрын

@@ernestkj I don't know why you commented on my original comment, but I guess you're right, it really depends on what kind of starch water and type of cooking. If you throw very thick starch water mix into any tempereture pot you'll yield glue. But worry not. Chef John's setup, or pretty much all of the viewers here are no wind pump iron wok kind of professional setup. We won't get lumps. You got me very curious though... may I ask what is your family restaurant's cuisine please?

@ernestkj

3 жыл бұрын

@@xinyuActor because u wrote turn up the heat, mix in the starch water. With professional or experienced cooks/chefs, this won't be an issue but most people who read your statement might not control heat as well as u may be and probably screwed it up. Our family runs cantonese, shanghai, dim sum restaurants.

I love this soup so much and have been making it for years. Some tips I would share are: 1) thinly sliced strips of pork tenderloin are amazing in it, 2) you can use any stock/broth you like; beef gives it even deeper flavor, 3) adding crushed red pepper flakes gives it another layer of heat that adds a different flavor as well, 4) many recipes call for silken tofu but it can fall apart very easily. I use extra firm because I like the texture, but use whatever you like, and 5) if you really like the "sour" component, try using red wine vinegar and add it right before you take it off the heat. Vinegar mellows the longer it cooks, so the later you add it, the stronger it will be.

never have i heard chef john say cayenne with such distain

@lynnwilhoite6194

3 жыл бұрын

True! 😆

@pittypatterputzzler5311

3 жыл бұрын

I was in shock!

I was mega sick and my cousin brought some of this over and it brought me back to life. Now I’m 100% memorizing this recipe.

@lailadawn8122

5 ай бұрын

This is my go-to soup when I'm sick too. No cold can live once the hot and sour soup takes hold! :D

@paulabizzak9532

2 ай бұрын

Same

Made this last night. This recipe makes a lot lol. I followed the recipe and directions to the letter, and I was very pleased with the results. Much better than what they call hot and sour soup at the Chinese restaurants here in Tampa.

This is possibly my favorite soup of all time, so finally having a trusted recipe is wonderful.

So we don´t add the mushroom rehydration liquid back to the soup? I thought this liquid was the mushroom equivalent of meat juices and should be reused.

@davidtmiller56

3 жыл бұрын

Yes, I think sieving is required though.

@patriciamorgan6545

3 жыл бұрын

Yes, decant off the liquid and leave the grit behind. Adds a TON of flavor.

@elleboman8465

3 жыл бұрын

@@davidtmiller56 Farmed mushrooms like shiitake rarely have any grit to speak of, that's more of an issue with dried foraged mushrooms like porcini :^)

@recoil53

3 жыл бұрын

What's weird is that with porcini mushrooms (Italian) you'd use the filtered water, so Chef John should know.

@elleboman8465

3 жыл бұрын

@@recoil53 maybe he's worried about all the dangerous chemicals and nasty flavours from the paper towel!!!!!1 like some of the other commenters (Seriously though, why do people always assume that "bleached" products contain bleach??)

Always love your video! Please use corn starch water before you drop the eggs, and add the mushroom water to the soup. You will get even better results.

Hot and sour soup is my goto favorite for when I have a cold, but I don't think I'll wait for the sniffles to come my way to try this out.

You are the Chicken Coop of your Hot and Sour Soup.

OMG this is my favourite stuff in the whole wide world and now it's on food wishes I must be dreaming....

@m.theresa1385

3 жыл бұрын

You too ? Lol. :)

@rhill3575

3 жыл бұрын

Wish granted?

The paper towel trick is genius.

@cia834

3 жыл бұрын

No it’s not lol and he wasted that precious mushroom broth smh

@cia834

3 жыл бұрын

Use plastic wrap same effect no paper towel chemicals and it doesn’t soak up the mushrooms juice

@lavinatam194

3 жыл бұрын

You could just put a smaller bowl on top of the mushrooms

@davidoickle1778

3 жыл бұрын

I use a saucer to keep them submerged. Warm water works best. I thought the paper towel trick was cleaver.

@kg7219

3 жыл бұрын

@@cia834 ok well now youve got plastic chemicals all over your mushrooms so whats your point ?

If you can please try this soup with Enoki mushrooms as well, it adds incredible texture to this soup!

@lauriebennett6257

3 жыл бұрын

Thx! I love Enoki mushrooms and according to a friend who is a Chinese herbal doctor and acupuncturist, they help boost your immune system. That could be a very good thing right now!

@OMGitsTerasu

3 жыл бұрын

A nice soft and crisp sort of thing!

@solidTONER

3 жыл бұрын

Enoki from naruto

@laundrysauce234

3 жыл бұрын

Straw mushrooms pretty cool too

Coincidentally I planned to make this tonight! The only inconsistency I saw between your recipe and others I’ve seen is that most suggest adding the vinegar and white pepper, and then immediately turn off the hear. Apparently those ingredients are volatile and lose flavor quickly if they boil. Anyway, just thought I’d add that! Thanks for the recipe, I’d love to see more Chinese cooking!

@recoil53

3 жыл бұрын

Yes, vinegar has a lower boiling point than water.

This has been my food wish for a very long time. Thank you, Chef John! I can't wait to try this out. ☺️☺️☺️☺️

Man i saw this after watching some other food wishes vid and i looked at the date expecting like 6 7 years ago and lo and behold this was new

Discarding dried shitake rehydration liquid is a capital sin

@Rem694u2

3 жыл бұрын

Yes, that is once of the best reasons to rehydrate your own. The liquid has great flavour.

@t0d10

3 жыл бұрын

Probably discarded cause paper towel was soaked.. regardless he should be fined 😂

@hanaaianhanma3826

3 жыл бұрын

A crime against umami

@viridianloom

3 жыл бұрын

Should it be integrated into the soup or what? I don't know what to do with shitake liquid

@hanaaianhanma3826

3 жыл бұрын

​@@viridianloom You could throw it in with the other liquids in this recipe. It's also an excellent flavour enhancer for home made (especially vegetarian) stock.

This is probs the most authentic Chinese recipe he's ever done on this channel

Dear Chef John ! we love you so much ! You seem to be one of the sweetest person imaginable ! Thank you for your wonderful videos that bring us viewers so much joy

You read my mind! I spent far too much time trying to find a good Hot and Sour soup recipe that checked all the boxes. You have made it to the top of the list, kind sir! On behalf of my housemates and myself, we thank you! 💕🍲🥣🤤

Instead of draining the water used for the reconstitution of those mushrooms I like to use it in the soup since it contains an extra bit of flavor

@Rem694u2

3 жыл бұрын

Agreed. It's like not using fond in the bottom of the pan you cooked meat in when making a pan sauce.

Last time I had a hot and sour soup was in Thailand. Hoping to head back when covid is over

@theonetruesarauniya

3 жыл бұрын

Safe and happy travels! I have always wanted to visit South Korea and Thailand. Hope you get to travel sooner than later.

@Chereese0808

3 жыл бұрын

Thai hot and sour is different than Chinese. It's called Tom Yum soup there. It's very good also. 😋

Whenever I've felt a cold coming on, this soup knocks it away. I love this soup. Thanks so much.

Every Chinese restaurant that makes this, does it differently. It's one of my favorite soups! Nice job, Chef John!

I’ll agree and repeat what others have already posted - black fungus is another staple ingredient. Also use the soaking liquid from the mushrooms to enhance the flavor.

@patriciamorgan6545

3 жыл бұрын

Yes, in addition to the shiitake, also wood ears (the curly, semi-translucent kind), black fungus (the flatter, opaque kind), and sometimes regular button mushrooms, plus tiger lily buds and julienned roast pork. Decant the mushroom rehydrating liquid from the grit and use it in the soup!

My variant on this recipe, black cloud ear mushrooms, chopped pickled sushi Ginger, a good Balsamic vinegar, and I like a firm Tofu for those times when being left on the heat longer than anticipated is unavoidable, the soft is preferred if all comes together at the right time, but tends to dis-integrate if left too long, and is still acceptable.Oh, P.S.- not everybody has my palate so I add a good squirt real Siracha to my bowl.

@50srefugee

3 жыл бұрын

Yay for balsamic!

I made this tonight, almost exactly as you said. It was delicious! I couldn’t find dried shiitake mushrooms, so I used fresh, and used about half the cornstarch because we like it a bit thinner and are trying to eat low calorie. Thanks, Chef John! Your recipes are always wins in our house!

As I eat this soup I literally taste every ingredient and every one of them is perfect. Thank you Chef John. God bless

Oh I hadn't thought of making this is home, my husband is gonna be stoked.

I find that putting a small amount of cornstarch in the eggs make the perfect ribbons for soup

@daalelli

3 жыл бұрын

Do you use the slurry, or dry corn starch in the eggs?

@caboosepaul

3 жыл бұрын

@@daalelli either or. I more often just beat the powder well enough into the egg but I could lead to small lumps so try the slurry if you are worried. The trick I learned was to use a fork and the spout of a measuring cup to drissle the egg with one hand through the fork (if you can imagine it)

@daalelli

3 жыл бұрын

@@caboosepaul That is super helpful, thank you!

Hey jefe! Just wanna say ty. I'm just rounding the hardest part (I hope) of managing my first kitchen. Your videos helped me want to cook professionally and have been a great learning/teaching tool. TY sooo much!

Sweet! This is one of my fav soups, too! Thank you I will be trying this recipe out in a week or so.

Nice

Ever since Babish said recently “no one wants scrambled egg soup, I’ve been meaning to look up a recipe for this. My throat is currently on fire and I have most of these ingredients!

@SCSilk

3 жыл бұрын

Made it! instagram.com/p/CKhX1ReH_Y3adCnArT27UWF9wkMqjN6sRajvmU0/?igshid=r6ej5by3s5hv

@urbanviii5103

3 жыл бұрын

@@SCSilk Why put up the instagram if it's private?

@SCSilk

3 жыл бұрын

@@urbanviii5103 I forgot. I was having issues but they’ve been resolved. It’s no longer private.

It looks exactly like what I get in restaurants (mostly all closed now) and the white pepper is a must, thank you.

I've been waiting for you to post a recipe for this! I can't wait to try it!

The spoon is made of porcelain, that's why it tastes better. And I never thought of that. So I'm gonna go buy one before I make this soup. Thanks for the video, friend!

Chef John just throwing out that Cat Power reference like it's nothing

-20 here in Southern Alberta today, Chef! Perfect weather for this classic - thanks for sharing it!

Chef John - thank you so much! Such a comforting soul food in these trying times.

Mom used to always tell us: STOP PLAYING WITH YOUR FOOD, right? Shhh, mom is not watching and we're adults now... OK, sorta, right? PLAY WITH YOUR FOOD, PEOPLE, ok? Thanks for yet another great vlog, Chef. ⚘✔⚘

Ive seen a few people add the mushroom water as well, would this be a good choice?

Just finished up making a trough of this soup. It's amazing! Thx again Chef John!

YES! THANK YOU SO MUCH CHEF JOHN! I have been waiting for this video for a very long time now! ^_^

My girlfriend hates is when i imitate your intro but she loves your dishes i make for her. Tonight i am making your hot and sour soup and tommorrow the Salisbury steak. Thx John, your channel is a great inspiration and makes my cooking better and better.

This soup gets such a bad rap from cookbook authors and blogs, everywhere, but to me it's undeserved. I love the stuff.

@deed5811

3 жыл бұрын

Hot and sour soup is my favorite soup at chinese restaurants 😋

One of my favourite Asian dishes! 🙏 Thank you, Chef John, for deciphering the recipe for us! 💌💕

I am just surprised he didn't sneak in a pinch of cayenne since he tends to add it to a lot of his savory dishes, even when it doesn't call for it. That must have been so hard for you Chef John lol (trust me I get, I'm always adding cayenne to things :D ) I really enjoy your videos.

I do enjoy a hot snd sour soup. I’m quite a snob when it comes to sweet and sour.

There are only a few food items that I don't really like, and tofu is one of those. But that soup looks so good in the end that I just might believe that Chef John is my Messiah of giving it another try-a.

@vitaly6312

3 жыл бұрын

Just add some cooked chicken instead. Soy is just a processed filler anyway.

@angeluscorpius

3 жыл бұрын

slice it really thin, and put less of it. Or replace with some noodles or cooked pasta. Or shredded chicken as Vitaly suggested. Sliced ham would make a good addition/replacement too.

@kremove

3 жыл бұрын

Just leave it out. Or, maybe you will like it in this recipe.

Chef John, you're a peach - but the trick with the paper towel and rehydrating things made my month. I know, I suspect I need to get out more, but why did I never think of that - genius!

I've never made this before. The noodle shop downstairs makes a passable version. After watching chef John's video I realized it's so easy I can do it myself. Made it for lunch today, it's so good!

I've noticed that hot and sour soup on the west coast is never served with fried wontons which is a shame.

@patriciamorgan6545

3 жыл бұрын

I'm on the east coast (NY State) and never had it served with fried wontons. We have it made with julienned pork here as a component of the soup.

@kremove

3 жыл бұрын

I am from the midwest and never had it served with wontons. And we had the highest number of Chinese restaurants per capita (yes, run by people from China, immigrants generally find it hard to afford living on either coast).

@emmel4fun

3 жыл бұрын

@@kremove California has quite a bit (of immigrants and Chinese restaurants).

@majoroldladyakamom6948

3 жыл бұрын

I live on the West Coast, Almost 61 years, and my caucasion mom was raised in Japan. You just have to order it from the restaurants. Some terrible, some decent. One of my three fav local Japanese restaurants do not use/serve limes on the side, nor wear masks behind the curtains in the kitchen, so I'm making a stink and boycotting them. God gave me a voice and an amazing brain, and I intend to use them both, right? Even before C19... we have over 10,000 taste buds in our mouths. I just cook at home.

@xnonsuchx

3 жыл бұрын

Fried wonton strips seem to be random, but yeah, I guess I do see it more often provided in East coast Chinese restaurants. And I prefer with the strips!

"Nothing should be borderline pudding" -Chef John

@3Fatboy33

3 жыл бұрын

exceplt vla

@rbettsx

3 жыл бұрын

I quite like my pudding to be at least borderline pudding.. but maybe that's just me...

It’s amazing how much flavor is in this with 10 minutes of cooking.

Thank you so much for making this recipe! This is what I miss from my favourite, now closed, Chinese restaurant.

couldn’t be bothered to cook for about a week now, but finally went to the kitchen after you posted this today. great recipe!

“and as long as you slice it thin, pretty much anything goes in!”

so nice during winter time when its cold outside! gonna def try this recipe!!

Just made this, was looking for the perfect recipe and this is it! DELICIOUS

Looks delicious, was just looking for a recipe for this that didn't require a translator to get ingredients. Next time, please include the recipe for the little fried crunchy things that have a 50/50 chance of being stale from the restaurant.

@PetersPianoShoppe

3 жыл бұрын

Buy wonton wrappers (usually found grocery stores; Asian market if your local store doesn’t carry them).... cut them into strips, and fry them.

The Mandarin Chinese way to say hot and sour soup is 酸辣汤 suān là tāng (pronounced "swan la tong"). So you are the King Kong of your suān là tāng. :)

I saw this and actually started to shake involuntarily....I’m so excited! Thank you!!

Hubby made this and it was so delicious. This is what I have when I have an upper respiratory problem or cold. Loved it. Again a recipe treasure.

Hot and sour from the take out is my medicine for a head Cold

@mikegallant811

3 жыл бұрын

Chinese penicillin?

Did not expect Chef John to mention Cat Power, so bravo sir. Also, hot and sour soup is superb, this is THE white pepper dish. Edit: Upon finishing the video, this was the first time Chef John wasn't flat when singing his signature 'Enjoy' and I'm not sure if it's supposed to be flat or not lol. But it did sound better :)

I made this Soup tonight, I had all of the soup base ingredients, I added chicken and mushrooms that I had cooked yesterday, bamboo shoots and other veg. (I do wish that I had green onion and tofu.) The soup was VERY good!! Came together very quick and ready in no time. I did add a touch of cayenne at the end. DELISH!!!

OMG!!!! I requested it and you made it so! Thank you Chef John! 🤗❤️

"Nothing should be borderline pudding." yup 👍

@drwgisblaidd2650

3 жыл бұрын

seconded

Technically you're supposed to put the vinegar in at the very last stage of cooking, just before serving. I am Chinese after all....

@patriciamorgan6545

3 жыл бұрын

@@alanb2325 I make mine with dried tiger lily buds, julienned pork, wood ear as well as shiitake and sliced fresh button mushrooms. This is the way it used to come, back in the day, but the mom and pop restaurants now often leave out some of these ingredients (especially the lily buds). Thank you for the info on the black vinegar...I've been using either plain white or rice vinegar, and it's always lacked a little something that even a dash of mushroom soy couldn't fix.

@michaeltellurian825

3 жыл бұрын

@@patriciamorgan6545 Yes! Absolute essentials. Personally, I go with the extra-firm tofu as the soft falls apart when stirring.

@angeluscorpius

3 жыл бұрын

I like my hot and sour soup, HOT & SOUR, so I add black vinegar and white pepper at the table. Because vinegar and pepper mellows with cooking. :-) But of course, vinegar and pepper has to be added - preferably at the last stage of cooking.

@lauriebennett6257

3 жыл бұрын

Thx! ☺

I watched your Nashville hot chicken video. And your content has changed a lot. That was 4 years ago to today. Congratulations and keep up the good work!!!

Oh I love hot and sour on a cold day or when I'm feeling under the weather. There's no good Chinese places near where I live so this is ABSOLUTLEY something I'll be making. Thanks so much!!

The Chinese soup spoons are a game changer. Makes cereal taste better too!

Would still recommend dry "Chinese" hot mustard powder instead of only pepper... a mix/blend to taste, perhaps?

It so good!!! I am amazed. Thank you Chef John🙏🌟❤️🥳

Just finished making and eating it. Highly recommend. Chef John never fails