Easy Hot and Sour Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(47)
Ingredients
6 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
- 1 cup vegetable oil
- 1 (12-ounce) package wonton wrappers, cut into strips
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Preparation
Chef’s notes
Use good-quality stock for better flavor, ideally unsalted or low-sodium stock.
Add more vinegar to increase sourness according to taste.
To make it vegetarian, use vegetable stock and skip the fish sauce.
For variation, substitute tofu with cooked beef, chicken, or pork.