1. Soak the leeks in cold water, shaking them in the water to remove the sand. With your hands, lift them from the water and transfer to a colander to drain. 2. In a soup pot over medium heat, heat ...

Hot-and-sour soup is a Chinese takeout staple, but one that’s especially easy and tasty when made at home. Recipe notes: This soup can be made vegetarian by replacing the pork with more tofu. If you ...

Randy Lau has fond memories of growing up around his parents' Chinese restaurant, where he and his older sister would chat with customers as they enjoyed their meals and often snuck pots of their ...

Hot and sour is what we hanker for when we’re chilled and worn — or when we’ve eaten 8 kinds of potatoes in a week — but it rarely lives up to its name. Let’s blame the cornstarch. Restaurants and ...

Growing up, Ming Tsai loved the flavors of traditional Chinese hot-and-sour soup, but he didn't like the heavy texture. This is his riff on that soup, with a much lighter and tangier broth. Chef Tsai ...

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 mixture ...

Takeout-Style Hot-and-Sour Soup. (Stacy Zarin Goldberg for The Washington Post) To say my taste in food growing up leaned mild over spicy would be an understatement. Case in point: our regular trips ...