I had no idea making Chinese hot and sour soup was so easy until my mother showed me how. If you don't have some of the ingredients, anything even remotely close to what you're missing totally works. This soup was always something I looked forward to ordering at restaurants, now I can make it at home for super cheap.
By attosa from Los Angeles, CA
Feedback about this article is posted here. Want to contribute? Click above to post feedback.
By attosa 10/11/2012
Hello :) The fungus strips are the dried mushrooms in the recipe. Just follow step one to reconstitute them. You can just use fresh mushrooms or something completely different. I use the fungus strips aka "wood ear mushrooms" because I love the crunchy texture. Sometimes if I don't have any, I'll drop in long strips of thin cabbage at the very end of cooking the soup so it has the same crunchiness. It's very versatile! Hope you enjoy it!
I definitely want to try this but I have a question. You attached a photo of some Chinese black fungus yet there is no fungus in the ingredient list. Did you forget to list it in the ingredients, or did you choose the wrong photo? If it's part of the recipe, when do you put it into the soup? Thanks.
Editor's Note: Those are the dried mushrooms (fungus) that are the first ingredient. "1 oz. of dried black mushrooms or regular fresh mushrooms, sliced". I have added the word fungus to the ingredients to make it more clear.
Add your voice to the conversation. Click here to post feedback.