AWESOME SOUP! I made it as directed, except I used canned straw and oyster mushrooms. I also added a hefty teaspoon of Sriracha because I didn't see any ingredients in the recipe that would make this "spicy". I'm so glad I did. The end result was absolutely wonderful. Thank you so much for this recipe!

Add me as another one who couldn't find the tiger lily buds or the wood ears. I just used all shitaki since that was all I could find. Next time I go to the asian market across town, I'll add these things to my list. I also had to use ground turkey breast as my market didn't have any ground pork. The soup still was just divine. I think I added a bit more vinegar than the recipe called for. It was very filling and nicely low calorie. I'll be making this several times this winter I am sure

I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot & Sour soup as possible. (my husband and 20 year old daughter LOVE their soup.) I did make a few modifications to accomplish this. I couldn't find the wood ear mushrooms or lily buds so doubled fresh (not dried) shiitake mushrooms. This way you don't have to soak them. I sliced both the mushrooms and bamboo shoots into very thin slivers so my daughter doesn't see big chuncks as she's not a mushroom lover. I used a full can of bamboo shoots, also slivered and halved. I doubled everything but the tofu (medium firm)and the mushrooms. And with 3 of us eating I still only had about 1 to 2 cups left. And I think the most important thing I did was cook it 3 hour before dinner for 30 minutes. Then, just before dinner I re-heated it. Then took it off the burner and waited for 3 to 4 minutes before adding the scrabbled egg and sesame oil. Make sure it stops boiling before adding these last 2 things. The egg turns out great this way. Not cloudy like others mentioned. What an excellent soup. Thanks.

I thought this recipe was great. It was the first time I have ever made Hot and Sour soup and it turned out delicious. I did make some changes though. I added about a 1 1/2 cups of fresh sliced shitakes and I also added about two cups of broccoli, I like hearty soup. I also used shredded chicken. I topped it with fresh cilantro and sliced serrano peppers. Overall it was just one of those feel good warming soups!

I altered the recipe a bit, but I appreciate the starting point. I doubled the white pepper, exchanged the red vinegar for 1/4 cup rice vinegar, omitted the pork, doubled the mushrooms, added the scallions sooner (more of an ingredient than a garnish).

This soup was ok. I'm sure the recipe is a good one if you like this soup, but this was my first time tasting hot and sour soup and it was mostly just sour, didn't much care for it. I added celery and broccoli to the soup for more veggies, that's probably what saved it for me, but this is only one person's opinion, I probably wouldn't like it in a Chinese restaurant either

Love it! I think it could be better than many of the restaurant soups I've had. I love the more organic/woody flavor of the mushrooms in this recipe. It was made as the recipe stated except I did add more pepper and vinegar to adjust to my taste, and no lily flowers and no wood ear mushrooms, didn't have time to try and find them. Instead I used the dried shitake and fresh cremini mushrooms. I also lightly browned the pork before adding it. However it was still delish and I most definitely will make it again! Thanks!

I fine this recipe very similar to how I prepare Hot & Sour Soup. I use chicken as well as pork, they both are very good. As bor the ingredients, I purchase most all of my tree mushroom and other Asian products in a good Chinese grocery store. All of the ingredients are easily purchased but generally not in a general super market. This is one of my favorite soups. RHartsook

This was pretty good. I'd make it again.

This taste like a restaurants. I make this atleast twice a month. Quick, easy and yummy. I use thai peppers.

This soup was excellent. Couldn't find the tiger lily buds, but did add a lot of mushrooms. Left out the salt and added more vinegar. I also added in some chili oil to boost the heat for our tastes. Thank you Holly!

Fabulous! I could only find shitake mushrooms at my neighborhood market but that seemed fine. I added a lot. My famiy was grossed out by the tofu, not the taste but the little white cubes floating around. I think adding shrimp would be good - if you had some laying around. The consistency was thicker than I'm used to, but I liked it better. I'll be making this again, and again.

In the interest of full disclosure, I must first announce that I adore hot and sour soup, but I abhor mushrooms and I'm allergic to tofu, so when I'm out I eat the broth and veggies and give the "dregs" to my darling hubby! So I'm strange! I've tried other recipes in the past to make "my" version of hot and sour soup at home and have been dissatisfied. This one was pretty darn good though. Obviously I left out all mushrooms, and cooked the broth with some chopped green onions, the bamboo shoots, and also some chopped water chestnuts. Also added 1/4 teaspoon beef broth to compensate for the mushroom flavor. Might add some chopped cabbage also next time. I also doubled the amount of vinegar and pepper, since I like mine really hot and sour, as well as added a dash of hot chili oil at the end. I followed the rest of the recipe exactly, which I think was the most important part of the recipe once you take out my unusual tastes! The base flavors were far better than recipes I have tried in the past, and I definitely plan to repeat this in the future. Thanks.

I must have made this wrong - my soup was very thick.

I had to add a bit more vinegar for a better sour balance and white pepper for spice. I found dried tiger lily at a local Asian market, and also added a can of sliced bamboo shoots, which is similar in texture.