I just made this, and my family loved it.It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Recipe by Benio

Enjoy a steaming bowl of hot and sour soup on a rainy day! Add as much spice and tang as you like, and don’t forget to sprinkle some cilantro on top for extra flavor.❶ Feel free to customize the vegetables.❷ When serving, you can add more cilantro or a drizzle of sesame oil for extra aroma (black vinegar and white pepper are also great additions).New to posting recipes—thanks for your support!If you have good tips, feel free to share and discuss :)‣‣ Video tutorial: https://youtu.be/qISqq7RWfS8‣‣ Facebook page: https://reurl.cc/rly9Lr

The spiciness of hot and sour soup comes from the pepper, so it needs to be added in a certain amount. I like it spicier, so I add more chili peppers after serving. 🌶️

A very common hot and sour soup, simply cut all the ingredients and add them to the bonito broth to season and it's done. All the ingredients can be replaced according to personal preference.--Follow Yami for easy cooking tips 😉https://yamishandmade.com/

When it's cold outside, a bold-flavored soup is perfect to warm you up. By using soy sauce, spicy bean paste, and vinegar, you can make a hot and sour soup that's very close to what you'd find at a restaurant! You can also add your favorite ingredients—homemade versions let you include more toppings for a richer texture and flavor. Adjust the amount of black vinegar to taste when serving to get the perfect level of tanginess. This is a simple, quick version of restaurant-style hot and sour soup that comes together fast!

You can also add wood ear mushrooms and shredded pork if you like, but I didn’t include them. Feel free to adjust the ingredients to your taste!

When we don't have bamboo shoots at home, we substitute with enoki mushrooms. This time, since I hadn't bought bamboo shoots or wood ear mushrooms, I used enoki mushrooms instead.

Nothing worse than ordering Hot and Sour Soup at a restaurant and get it and it is either missing the spicy or missing the sour! So I worked on and came up with my own Hot & Sour Soup perfect each time.

This hot and sour soup is a hit with the whole family. I originally wondered if the kids would like the tangy and spicy flavors, but I underestimated them! Previously, I reduced the amount of black vinegar and black pepper, but it just wasn’t as flavorful as the batch I made yesterday. For the best taste, don’t hold back on the seasonings.Tips:1) The seasoning amounts are just a guide—adjust them based on how much water you use. The amount of black vinegar and soy sauce should change with the water quantity.2) My version of hot and sour soup doesn’t include pork blood, but if you like it, add thinly sliced pork blood before the tofu. Be sure to blanch the pork blood in hot water first, and it’s best to eat the soup the same day if you add pork blood—don’t keep it overnight.

Duck blood can be hard to find, so you can substitute with pork blood. When making this at home, you can cut the tofu and pork blood into cubes or strips, however you like. Adjust the seasoning to your taste—I usually add half a spoon at a time, taste, and add more if needed.

These days, not many people make hot and sour soup from scratch—most just use ready-made soup packets. Prepping all the ingredients can be a hassle.