Easy Hot and Sour Soup
User Reviews
4.9
Easy Hot and Sour Soup
Description
This Hot and Sour Soup begins by sautéing garlic, ginger, and shiitake mushrooms, creating a fragrant base. Chicken stock is combined with bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce, and black pepper to form a flavorful broth. The soup simmers to blend flavors.
The soup is thickened using a cornstarch slurry, and tofu cubes are added for softness and protein. Gradually streaming in beaten egg while stirring creates delicate egg ribbons dispersed throughout the soup. Finished with green onion slices and sesame oil, the soup gains freshness and aromatic depth.
Crispy wonton strips fried separately add crunch when served alongside or atop the hot soup. This combination of textures and balanced spicy, sour, and savory flavors makes the soup satisfying as a light meal or starter.
Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons canola oil
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 3 (3.5-ounce) packages shiitake mushrooms stemmed and sliced, fresh
- 7 cups chicken stock
- 1 (8-ounce) can bamboo shoots drained and cut into slivers, sliced
- ½ cup soy sauce reduced sodium
- ⅓ cup seasoned rice vinegar
- 2 teaspoons fish sauce
- 1 ½ teaspoons Chili garlic sauce
- ½ teaspoon black pepper freshly ground
- 1 (8-ounce) package tofu drained and cubed, firm
- 1 egg lightly beaten, large
- 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
- 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.
User Reviews
Overall Rating
4.9
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