Servings
Font
Back
Easy Hot and Sour Soup
4.9 from 144 votes

Easy Hot and Sour Soup

Easy Hot and Sour Soup combines shiitake mushrooms, bamboo shoots, tofu, and a seasoned broth thickened with cornstarch. The broth is flavored with soy sauce, rice vinegar, fish sauce, chili garlic sauce, garlic, and ginger for a balance of spicy, sour, and umami notes. Lightly beaten egg ribbons and green onion add delicate texture and freshness, while crispy wonton strips provide a crunchy contrast.

Prep Time
15 mins
Cook Time
20 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 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

    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.