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.
It’s been a cold winter here in Los Angeles. One of the coldest, really.
Then, it was 71 degrees F yesterday afternoon! Yet all I wanted was this entire pot of soup. This warm, cozy, hot and sour soup without ever having to leave the house at all.
And you know what? This homemade version turned out to be so stinking amazing – so easy and so much faster than delivery. No joke.
Made in 30 min from start to finish, this was absolute perfection. And I served it with all the crispy wonton strips.
SIDE NOTE: These homemade wonton strips definitely take the soup to its next level goodness. Please do not skimp on these bad boys.
Easy Hot and Sour Soup
- 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 won ton wrappers, cut into strips
- Heat vegetable oil in a large skillet 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.
- 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 won ton strips.