Easy Hot and Sour Soup

Name: Easy Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 tablespoons cornstarch; 2 tablespoons canola oil; 3 cloves garlic; 1 tablespoon freshly grated ginger; 3 (3.5-ounce) packages fresh shiitake mushrooms; 7 cups chicken stock; 1 (8-ounce) can sliced bamboo shoots; ½ cup reduced sodium soy sauce; ⅓ cup seasoned rice vinegar; 2 teaspoons fish sauce; 1 ½ teaspoons Chili garlic sauce; ½ teaspoon freshly ground black pepper; 1 (8-ounce) package firm tofu; 1 large egg; 1 green onion; 1 teaspoon sesame oil; 1 cup vegetable oil; 1 (12-ounce) package wonton wrappers

User Reviews

4.9

144 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Course
Appetizer, Soup
Cuisine
Asian

Easy Hot and Sour Soup

Iris Warren

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So much tastier (and FASTER) than delivery! 30 min start to finish. Made with homemade wonton strips. SO SO GOOD.

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Ingredients

Servings

3 tablespoons cornstarch
2 tablespoons canola oil
3 cloves garlic minced
1 tablespoon freshly grated ginger
3 (3.5-ounce) packages fresh shiitake mushrooms stemmed and sliced
7 cups chicken stock
1 (8-ounce) can sliced bamboo shoots drained and cut into slivers
½ cup reduced sodium soy sauce
⅓ cup seasoned rice vinegar
2 teaspoons fish sauce
1 ½ teaspoons Chili garlic sauce
½ teaspoon freshly ground black pepper
1 (8-ounce) package firm tofu drained and cubed
1 large egg lightly beaten
1 green onion thinly sliced
1 teaspoon sesame oil

For the crispy wonton strips

1 cup vegetable oil
1 (12-ounce) package wonton wrappers cut into strips

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Instructions

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in mushrooms until wilted, about 3 minutes.
Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
Gradually add egg in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
Remove from heat; stir in green onion and sesame oil.
Serve immediately with crispy wonton strips.

For the crispy wonton strips

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.