# Freezing hot and sour soup.

**URL:** <https://boards.straightdope.com/t/freezing-hot-and-sour-soup/417542>\
**Category:** Cafe Society\
**Created:** [August 30, 2007, 9:58pm UTC](https://boards.straightdope.com/t/freezing-hot-and-sour-soup/417542 "2007-08-30T21:58:33Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\
**Post date:** [August 30, 2007, 9:58pm UTC](https://boards.straightdope.com/t/freezing-hot-and-sour-soup/417542/1 "2007-08-30T21:58:33Z")

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I’m going to put this here because it’s a specific cooking question.

I made hot and sour soup and the batch turned out to be bigger than I intended. Do you think it would freeze? It has shitake mushrooms, lily buds, bamboo shoots and tofu in it along with the usual seasonings (vinegar, soy, etc.)

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**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\
**Post date:** [August 31, 2007, 1:19am UTC](https://boards.straightdope.com/t/freezing-hot-and-sour-soup/417542/2 "2007-08-31T01:19:18Z")

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I don’t think it would freeze well, but good gad man, it can’t be too much to eat. Not over a couple of gallons.

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**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\
**Post date:** [August 31, 2007, 2:00am UTC](https://boards.straightdope.com/t/freezing-hot-and-sour-soup/417542/3 "2007-08-31T02:00:29Z")

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I don’t think you can freeze shitake mushrooms and have them thaw out ok. Not certain though.