Comments on: Hot and Sour Soup (Suan La Tang, 酸辣汤)

By: Wei Guo

Wei Guo — Sun, 22 Mar 2026 08:36:06 +0000

In reply to joann. Thank you Joann for sharing your twist!

By: joann

joann — Sat, 21 Mar 2026 14:54:42 +0000

I added garlic chili sauce for mor heat that I am used to

By: Wei Guo

Wei Guo — Tue, 10 Mar 2026 10:58:08 +0000

In reply to Yang. Thank you for trying the recipe and for sharing your feedback, Yang! Taste can be quite subjective, and everyone’s palate has a different sensitivity to saltiness and spice, so please feel free to adjust the seasoning to suit your preference. In this soup, the savory taste comes from both the light soy sauce and the black rice vinegar.

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 07:58:00 +0000

In reply to Dave. Thank you so much, Dave! I’m really glad the recipe worked well for you.

By: Dave

Dave — Mon, 09 Feb 2026 22:15:13 +0000

I’ve made hot and sour soup in the past; this is best I’ve ever made. It’s delicious! Ingredients and instructions are perfect. Thank you for sharing!

By: N

Wed, 04 Feb 2026 22:38:21 +0000

In reply to Wei Guo. Oh, my, thank you for that! When I was looking it up, I am sure is showed as GF, but now it does not. I am so sorry for misinformation. Also Very thankful that I seen your response before I proceeded with shopping.

By: Wei Guo

Wei Guo — Wed, 04 Feb 2026 12:49:04 +0000

In reply to Naneen. Although the main ingredient of Zhenjiang vinegar is glutinous rice, it also contains wheat bran, so it isn’t gluten-free.

By: Naneen

Naneen — Tue, 03 Feb 2026 02:54:09 +0000

Zhenjiang vinegar is gluten-free

By: Wei Guo

Wei Guo — Wed, 21 Jan 2026 10:07:02 +0000

In reply to kozy. Thank you so much for sharing this, Kozy! I love how thoughtfully you’ve adapted the recipe. Using the mushroom soaking liquid is an excellent tip. It really does add extra depth. I’m so glad this soup hits all the notes you love.

By: kozy

kozy — Sat, 17 Jan 2026 18:30:00 +0000

Hi! From Toronto … I LOVE this recipe. I travel the world and everywhere I go (through US, Cuba, Europe, S. America) I always look for a local ‘Chinatown’ and try to find the best Hot n Sour Soup.

I have made this recipe numerous times with slight variations (only tofu, or only shrimp instead of pork; I don’t eat meat) and it such an amazing recipe, giving me all the nuances I love about this dish.
My only suggestion to readers is to retain the mushroom soaking liquid and add/use this for the stock. I works perfectly, giving the soup a deeper depth of flavour.
Cheers!
kozy