I began making this authentic hot and sour soup recipe almost 50 years ago. It’s truly a classic and one that we always order ...

Bring the stock/water with the cubes to a boil. 2. Add to it the rest of the ingredients except the cornflour solution and bring to a boil and then simmer till vegetables are bite-like.

Like its famous cousin pho, canh chua is simmered for hours to produce a rich, satisfying broth. This version of the sweet and sour tamarind soup ups the umami factor with kombu and katsuobushi, and ...

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Stir the cornstarch and water in a small bowl until the mixture is smooth. Heat the mushrooms, broth and bamboo shoots in a 4-quart saucepan over medium-high heat to a boil. Add the cornstarch ...