Hot and Sour Soup Recipe
Immerse yourself in this Hot and Sour Soup recipe. It is a flavorful mix of heat and tang that is ready in just 30 minutes!
Servings: 12
Calories: 314kcal
Ingredients
For the Wonton Strips
- 1 cup vegetable or canola oil
- 1/2 package wonton wrappers cut into strips
For the Soup
- 1 tbsp oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 10 ounces fresh shiitake mushrooms sliced
- 7 cups chicken stock
- 1 8 ounce can sliced bamboo shoots drained and chopped
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup seasoned rice vinegar
- 1 tsp fish sauce
- 1 1/2 teaspoons chili garlic sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 1 8 ounce package firm tofu drained and cut into cubes
- 1 large egg lightly beaten
- 2 green onions thinly sliced
- 1 teaspoon sesame oil
Instructions
- To make the wonton strips, heat the oil in a heavy skillet over medium heat. Add the wonton strips to the skillet and cook until golden brown, turning to brown on both sides evenly. Remove from the oil and drain on paper towels.
- To make the soup, heat the oil in a Dutch oven or heavy pot over medium heat. Add the garlic and ginger, and cook until fragrant, 2-3 minutes. Add the mushrooms to the pot and cook until softened, stirring frequently.
- Add the chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, and chili garlic sauce to the pot, and stir to combine. Bring the soup to a simmer, and simmer for 10-15 minutes.
- In a small bowl, stir together the cornstarch and water until the cornstarch is dissolved and no lumps remain. Pour the cornstarch slurry into the soup and return the soup to a simmer. Simmer for 3-4 minutes, until slightly thickened.
- Stir in the tofu and cook until heated through. Pour the beaten egg slowly into the soup, stirring it with a fork to break it into egg ribbons. Cook for 1-2 minutes, until the egg is set. Remove the soup from the heat and stir in the green onion and sesame oil.
- Serve hot with crispy wonton strips sprinkled on top.
Notes
To STORE your Hot and Sour Soup leftover, place it in an airtight container and refrigerate for 2-3 days. Be sure to keep the wonton strips separate to prevent them from becoming soggy. If you want to FREEZE the soup, it can be kept for 6-8 weeks. Just thaw it in the fridge overnight before reheating.
To REHEAT, simply warm the soup on the stovetop over medium-high heat or use a crockpot until it’s heated through. Add the crispy wonton strips right before serving.
Nutrition
Calories: 314kcal | Carbohydrates: 21g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 769mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
