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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OMG! Just made this soup. It is as easy as it says. I like heat so I added red pepper flakes when I added the garlic. I also added hot chili sesame oil instead of regular sesame oil. This is amazing. Thank you so much.
Damn Delious is a understatement. This soup fed my soul. Thank yo you so much for the fast and easy meal.
I made this last night and it was delicious! I was wondering about adding extra vinegar. When would be a good time to do this – just add it to the cornstarch mixture?
Yes, that should work!
Every time your’s new recipe makes my mouth full with water. Being a foodie i love to learn making new sort of recipes. Will try in upcomming sunday. 🙂
I love homemade takeout dishes! They are one of the biggest loves in my household 🙂
Oh goodness…I am making this tonight!
Thanks for the recipe and I agree with you, never too many mushrooms!!
This is one of my mom’s favorite soups! I need to try this recipe
Paige
http://thehappyflammily.com
Made this for Meatless Monday supper – with Avocado Toast. Delicious! I used less (1/2tsp)
hot sauce and 1/2 tsp oil and it was perfect for our not too spicy taste.
I have some frozen freeze dried woodear mushrooms.Can I use these mushrooms with your recipes?Do I boil them first,before adding to the mixture?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I just made this for lunch!!! AMAZINGLY EASY AND SUPER DELICIOUS!! Thank you so much for sharing!!! 🙂
How many calories?
The nutritional information has been added below the recipe.
Can you sauté the mushrooms and tofu first? Ive never had this soup before but am worried they would be rubbery if just boiled
Yes, you can.
So I just made this and decide to follow the recipe exactly as you said because after all you’re the expert, so no sauté and it was delish!!! Not rubbery!!! Thanks Chica
Sounds delicious ….. do you have the nutrition for this recipe? i.e. calories, protein, carbs?
The nutritional information has been added below the recipe.
This Soup looks scrumptiously delicious. Thanks!
Wow that certainly is easy. Fantastic recipe! (:
I love this recipe! It looks like a perfect weeknight meal. Thanks for sharing.
What am I use instead of tofu. Hate the stuff and I don’t think that it is healthy as some think ..my choice…I follow you regularly and love your recipes..
You can substitute chicken or pork.
I just made the soup, and I used chicken instead of tofu. I have tried several hot and sour soup recipes before, and never liked the outcome. This was fantastic! I will definitely make it again, and will serve it to company with no hesitation. thank you for the recipe!!!
I will def make this, I love hot and sour soup! I always get it out , but to make it fresh, I can’t wait! Thank you for all your good recipes ,and they are so easy, keep up the good work!
Thanks so much, this looks great! Would the recipe be compromised by using vegetable broth instead of chicken broth to make it vegetarian?
Not at all!
I’m definitely going to try this! Not to minimize your ‘cold’, but as a Canadian who is used to -20 to -40 weather, I’d kill for your cold !