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
Step 1
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Step 2
Heat canola oil in a large stockpot or Dutch oven over medium heat.
Step 3
Stir in garlic and ginger until fragrant, about 1 minute.
Step 4
Stir in mushrooms until wilted, about 3 minutes.
Step 5
Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
Step 6
Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
Step 7
Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
Step 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.
Step 9
Remove from heat; stir in green onion and sesame oil.
Step 10
Serve immediately with crispy wonton strips.
Step 11
For the crispy wonton strips:
Step 12
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Step 13
Working in batches, add wonton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Step 14
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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.
