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
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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I love your videos! Thank you for having such a passion for cooking & sharing! I made this because I was craving my soup so badly, but I have to stay low sodium; that doesn’t work for a restaurant, lol.
I made it. I LOVED it! After making it, my daughter dragged me down to a favorite restaurant. Just to see, I decided to order Hot & Sour Soup there. Your recipe was better!! (That’s accounting for modifying the recipe for low-sodium, lol) …and once you’ve made it, it gets easier every time … it’s totally become my “go to” 🙂
Thank you!
Better than takeout! I just finished making my first pot of your Hot and Sour Soup. The recipe was easy to follow & used easy to find ingredients! Hot and Sour soup is my favorite. And now your recipe is my favorite too!
It made my nose run when eating this soup, which is always a good sign!
THIS SOUP is so bomb! I’m so stoked that now I can have it at home. This is one of the best Hot & Sour Soups I’ve ever had. The best part about this? * I * made it! Right here. In my own kitchen! THANK YOU for the wonderful recipes!!!
Best hot and sour soup I’ve ever had. Followed the recipe exactly. Couldn’t find regular chili garlic sauce so I used crunchy, maybe it’s all the same.
Love this soup. Best recipe I have found. I also would like to know more about the “seasoned rice vinegar”.
What kind of Seasoned Rice Vinegar do you use?
Absolutely delicious! So easy too! I used bone broth and 2 eggs. Will make again and again
This is absolutely delicious!
Yes. I absolutely love this recipe. It is delicious.
I followed the recipe closely since I am new to working with tofu and Asian food in general. The soup was amazing but it didn’t say when to put in the tofu. Being a novice and not having noticed when I read through the directions several times before starting, I was in a mad dash to search other recipes to figure it out on the fly. Otherwise, I added thinly sliced red radish and thinly sliced boneless pork and the recipe went smoothly. Will be adding this one to the keeper files!
I’m so glad you enjoyed this recipe, Christine! The tofu is added in step 7.
7. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
Looks yummy! Definitely no to tofu and yes to chicken instead!
Wow, very impressed with this recipe! Thanks so much for providing it for us. I followed the recipe closely and was amazed by the deep, delicious flavors. Shiitake mushrooms rule!
Do so good! My husband and I were constantly making “yum” sounds. It took me a month to get shitakes so when I found them today I was excited to make this after work. Absolutely delicious! I will be making this regularly (when I can get shitakes). The only thing that made me slightly shake my head was the 15 minute prep time lol. But I wouldn’t pay almost twice the price for sliced mushrooms.
Yum! We love this. Even better on second day!
Do you have nutritional information for this recipe?
Excellent recipe! Didn’t have bamboo shoots or shiitake, but made with handful of button mushrooms, cabbage, carrots and celery!delicious!
I made this tonight for dinner. I added very thin slices of pork loin and sautéed those up with the garlic and ginger. My husband said it was better than either of the Vietnamese restaurants that we frequent. I totally agree. It was delicious served with a pile of fried wonton strips!! Thank you for sharing your recipe.
Absolutely the best ever. Deep flavor and awesome just-right heat. Some viewers seem to think the won ton wrappers are made from scratch ~ I assumed you were talking about ready-made. I can’t imagine MAKING won tons!
Big Yummy. I didn’t have bamboo shoots or tofu so I used rice noodles. It was really really good. This is now my go to, hankering for Chinese or soup, recipe!