So much tastier (and FASTER) than delivery! 30 min start to finish. Made with homemade wonton strips. SO SO GOOD.
4.9 stars (44 ratings)
Ingredients
3tablespoonscornstarch
2tablespoonscanola oil
3clovesgarlic, minced
1tablespoonfreshly grated ginger
33.5-ounce packages fresh shiitake mushrooms, stemmed and sliced
7cupschicken stock
18-ounce can sliced bamboo shoots, drained and cut into slivers
½cupreduced sodium soy sauce
⅓cupseasoned rice vinegar
2teaspoonsfish sauce
1 ½teaspoonschili garlic sauce
½teaspoonfreshly ground black pepper
18-ounce package firm tofu, drained and cubed
1large egg, lightly beaten
1green onion, thinly sliced
1teaspoonsesame oil
For the crispy wonton strips
1cupvegetable oil
112-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.