Esti's hot and sour soup from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 83) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • patioweather on November 17, 2025

    Made with impossible. Since this is mostly protein and water, the macros are good!

  • estanzler on December 20, 2024

    This was the perfect soup for the person who has been sick so often that they have tired of chicken noodle soup. The ginger and heat and vinegar were all perfect. My grocery store didn't have specialized dry mushrooms, so I used what they had and added some fresh shiitakes and it was great.

  • Rachaelsb on March 06, 2024

    This was sooooo easy and so delicious. Let us to find right balance between siracha, rice vinegar, soy sauce and white pepper. Will definitely be making again with only change being to add more of the mushrooms.

  • nadiam1000 on April 13, 2022

    First time making Hot and Sour soup and first recipe from this cookbook. I used medium firm tofu that I froze and thawed - next time will not freeze - did not prefer the texture. I did not have wood ear mushrooms. This is a pretty thick and hearty soup and we really enjoyed the flavor. Served it with my homemade egg rolls.

  • jenburkholder on August 14, 2020

    This was a good, if not exceptional hot and sour soup. It was very straightforward and easy, and we will likely make again.

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