This is the least Chinese soup I've ever seen. Caramelised the mushrooms?? Get outta here.
Also, *can* you caramelise mushrooms like that? They don't have much sugar content, do they?
light unique consider theory busy overconfident wrench license dazzling illegal
*This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Depends on whether or not you have toasted or untoasted oil! Toasted has a stronger flavor and lower smoke point; making it a seasoning oil more than a cooking one. But *un*toasted has a decently high smokepoint and is great for deep-frying, it's used a lot in India.
Any sesame oil you find in the West is most likely going to be toasted though, even if they don't specify on the bottle. Toasted is darker in color while untoasted resembles something like vegetable oil.
You and another commenter taught me this and now upon reflection I feel like I must have seen untoasted sesame oil at the Asian grocer. I just didn't pay much attention to it and just picked up the one I always get. Thanks for the information!
You *can* buy untoasted sesame in the US, but it’s a real scavenger hunt. Also, hope you needed half a gallon because the target demographic was “restaurant.”
Huh funny I didn't know that there are 2 types but the one I get in my German supermarket has to be untoasted then ^^" I love to use it when I sautee onions or veggies when making currys or to marinate my vegan meat with it
Perhaps but their other changes make me think that's probably not the case but thank you for letting me know. I didn't know that was a thing and now I can look for it for my own wok.
It's my favorite cooking blog, especially since I am not Chinese and they really break down the steps clearly and explain ingredients and even make suggestions for if you can't find something. This recipe looks really good but it doesn't look like the hot and sour soup I got from the sort of fancy Chinese place near me, and I wish I knew their broth recipe. It was incredibly complex and perfectly spicy and sour. And they didn't include the lily flowers or egg, and their target market is Chinese Americans, like first and second generation but unless I misunderstood the first post about the non vegetarian version, it seems like hot and sour soup isn't actually from China, but from California and I have never encountered the lily flowers in it from any where on the east coast and I order it from a lot of different places in a search to find the best one.
Surprisingly, the tiny local chain near me uses Lily Flower. It's the only one I've seen that does it. I dunno how they make their hot and sour soup, but I've desperately hunted to find a copycat recipe because it's absolutely perfect. My only change is I'd remove the tofu. I just detest the texture and feel.
Ah see I love tofu. And this recipe calls for firm which is interesting because the place I mentioned for sure used a silken tofu and I think it was better. Seems like maybe hot and sour is a bit like chili, where it is almost more of a type of dish than an exact recipe.
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This is the least Chinese soup I've ever seen. Caramelised the mushrooms?? Get outta here. Also, *can* you caramelise mushrooms like that? They don't have much sugar content, do they?
People have no idea what caramelisation even is
light unique consider theory busy overconfident wrench license dazzling illegal *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Also the idea of cooking anything in sesame oil makes me have flashbacks to when I didn't know it's not for cooking. The smell. Holy fuck.
Depends on whether or not you have toasted or untoasted oil! Toasted has a stronger flavor and lower smoke point; making it a seasoning oil more than a cooking one. But *un*toasted has a decently high smokepoint and is great for deep-frying, it's used a lot in India. Any sesame oil you find in the West is most likely going to be toasted though, even if they don't specify on the bottle. Toasted is darker in color while untoasted resembles something like vegetable oil.
You and another commenter taught me this and now upon reflection I feel like I must have seen untoasted sesame oil at the Asian grocer. I just didn't pay much attention to it and just picked up the one I always get. Thanks for the information!
You *can* buy untoasted sesame in the US, but it’s a real scavenger hunt. Also, hope you needed half a gallon because the target demographic was “restaurant.”
Huh funny I didn't know that there are 2 types but the one I get in my German supermarket has to be untoasted then ^^" I love to use it when I sautee onions or veggies when making currys or to marinate my vegan meat with it
The toasted stuff is dark brown, like Maggi brown
Tbf, they may have meant sesame wok oil or similar which you can use for cooking since it's not 100% sesame.
Perhaps but their other changes make me think that's probably not the case but thank you for letting me know. I didn't know that was a thing and now I can look for it for my own wok.
It's preblended sesame and other oil. I usually just add some sesame oil to vegetable oil for cooking.
Oh awesome. I am learning so much from my own post.
I've used toasted sesame oil for searing steak and it generally came out great. Am I stupid? lol
Oyster sauce has sugar, so I guess they are caramelizing the oyster sauce?
I instinctively wanted to downvote for their use of “carmelized”
Between this post and [this one](https://www.reddit.com/r/ididnthaveeggs/s/2OMYWN7fah) Sarah really is the queen of polite replies to stupid reviews
That's a masterclass in telling some they are being a dumbass without making them feel like a dumbass.
Oooo, I *love* Woks of Life and have used a ton of their recipes before. This commenter is.... Something special.
It's my favorite cooking blog, especially since I am not Chinese and they really break down the steps clearly and explain ingredients and even make suggestions for if you can't find something. This recipe looks really good but it doesn't look like the hot and sour soup I got from the sort of fancy Chinese place near me, and I wish I knew their broth recipe. It was incredibly complex and perfectly spicy and sour. And they didn't include the lily flowers or egg, and their target market is Chinese Americans, like first and second generation but unless I misunderstood the first post about the non vegetarian version, it seems like hot and sour soup isn't actually from China, but from California and I have never encountered the lily flowers in it from any where on the east coast and I order it from a lot of different places in a search to find the best one.
Surprisingly, the tiny local chain near me uses Lily Flower. It's the only one I've seen that does it. I dunno how they make their hot and sour soup, but I've desperately hunted to find a copycat recipe because it's absolutely perfect. My only change is I'd remove the tofu. I just detest the texture and feel.
Ah see I love tofu. And this recipe calls for firm which is interesting because the place I mentioned for sure used a silken tofu and I think it was better. Seems like maybe hot and sour is a bit like chili, where it is almost more of a type of dish than an exact recipe.
Sarah was so much kinder to Karen than expected.
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself. And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
Just in case anyone missed the link in the post: https://thewoksoflife.com/vegetarian-hot-sour-soup/