Servings
Font
Back
4.9 from 144 votes

Easy Hot and Sour Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat.
  3. Stir in garlic and ginger until fragrant, about 1 minute.
  4. Stir in mushrooms until wilted, about 3 minutes.
  5. Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
  6. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
  7. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
  8. 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.
  9. Remove from heat; stir in green onion and sesame oil.
  10. Serve immediately with crispy wonton strips.
For the crispy wonton strips
  1. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  2. 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.