Hot and Sour Soup

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Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Our version of this Chinese soup is spicy, bracing, rich, and complex.

SERVES6 to 8 as an appetizer

TIME1 hour

has video

WHY THIS RECIPE WORKS

To get deep, complex heat, we created the "hot" side of the soup with two heat sources—a full teaspoon of distinctive, penetrating white pepper and a little chili oil. To create the “sour” side, we settled on 5 tablespoons of Chin...

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