Hot-and-sour soup from Food & Wine Magazine, February 2026 (page 66) by Martin Yan

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Notes about this recipe

  • breakthroughc on February 22, 2026

    This is a really great hot and sour soup recipe, Better than 90% of Chinese restaurants. I am throwing my other recipe away. I used twice the amount of mushrooms and the whole small can of bamboo shoots and there was still a lot of broth to stuff for our liking. I will add some of the small Asian mushrooms next time. I used chile oil instead of the chili sauce and it was still a little mild for us. I will use a full Tablespoon of chili oil next time and a little more corn starch.

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