Comments on: Hot and Sour Soup-Suan La Tang

By: Paul

Paul — Wed, 29 Jan 2025 02:22:24 +0000

I’ve made this several times. Simply outstanding!

By: Elaine

Elaine — Mon, 16 Dec 2024 02:51:18 +0000

In reply to Nico. Thank you Nico, so happy you like it

By: Nico

Nico — Sun, 15 Dec 2024 18:49:50 +0000

Absolument excellent et authentique!

By: Elaine

Elaine — Wed, 24 Jul 2024 03:29:36 +0000

In reply to Nora. Thank you so much Nora!

By: Nora

Nora — Sun, 21 Jul 2024 09:40:47 +0000

Best Szechuan soup recipe ever!

By: KenF

KenF — Sat, 11 May 2024 15:44:40 +0000

Dried shiitake (冬菇）are not ‘better’ than fresh (香菇). They’re just different.

By: Ekaterina

Ekaterina — Wed, 08 May 2024 08:29:05 +0000

Hi, Elaine
Thank you fo the recipe! It’s really good and we like this soup very much. Could you write, please, how it will be in characters?

By: Elaine

Elaine — Tue, 19 Dec 2023 11:25:37 +0000

In reply to Heidi. Hello, Heidi Thanks so much for such a lovely comment. How do you feel about mushroom flavored dark soy sauce with this soup?

By: Heidi

Heidi — Fri, 03 Nov 2023 23:42:13 +0000

A little different from what I’ve been used to (North American Chinese food) but delicious, actually better. I had mushroom flavored dark soy sauce. I omitted the salt as I used “better than bouillon” for the broth. I fried a pork chop for the meat. Used firm tofu as this is what I had. Turned out I had the black vinegar which is indeed close to a balsamic vinegar.
I will make this again; thank you for the recipe!