Hot and Sour Soup
A vibrant, protein-rich soup loaded with mushrooms, tofu, and bamboo shoots, balanced with tangy rice vinegar and warming spices. Ready in just 30 minutes, it’s comforting, satisfying, and perfect with crispy homemade wonton strips.
Equipment
- 1 Dutch oven or large stockpot
- 1 small mixing bowl
- (1) Fork
- Paper towels (for frying wontons)
Ingredients
For the Soup:
- 3 tbsp cornstarch
- 2 tbsp canola oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 3.5-ounce packages fresh shiitake mushrooms, stems removed and sliced
- 7 cups chicken stock
- 1 8-ounce can bamboo shoots, drained and sliced into slivers
- ½ cup reduced-sodium soy sauce
- ⅓ cup seasoned rice vinegar
- 2 tsp fish sauce
- 1 ½ tsp chili garlic sauce
- ½ tsp freshly ground black pepper
- 1 8-ounce package firm tofu, drained and cubed
- 1 large egg lightly beaten
- 1 green onion thinly sliced
- 1 tsp sesame oil
For the Crispy Wonton Strips:
- 1 cup vegetable oil
- 1 12-ounce package wonton wrappers, cut into strips
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, combine 3 tablespoons of cornstarch with ¼ cup of cold water. Whisk thoroughly until the mixture is completely smooth with no lumps. This slurry will later thicken the soup to a silky, satisfying consistency. Set it aside on the counter within easy reach.
- Sauté Aromatics: Heat 2 tablespoons of canola oil in a large Dutch oven or stockpot over medium heat. Once the oil shimmers, add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir constantly for about 1 minute until the aromas fill your kitchen, being careful not to burn them, as this could create bitterness.
- Cook the Mushrooms: Add the stemmed and sliced shiitake mushrooms to the pot.Sauté them for about 3 minutes, stirring occasionally, until they soften, release their earthy juices, and shrink slightly. The mushrooms bring rich umami flavor and fiber to the soup, making each bite hearty and satisfying.
- Add the Liquids and Seasonings: Pour in 7 cups of chicken stock, followed by ½ cup of reduced-sodium soy sauce, ⅓ cup of seasoned rice vinegar, and 2 teaspoons of fish sauce. Add 1 (8-ounce) can of bamboo shoots, sliced into slivers, 1 ½ teaspoons of chili garlic sauce, and ½ teaspoon of freshly ground black pepper. Stir everything together thoroughly.
- Simmer to Blend Flavors: Raise the heat to high to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for about 10 minutes. This simmering step lets the flavors meld beautifully, balancing the tanginess, umami, and mild heat.
- Add the Tofu: Gently fold in 1 (8-ounce) package of cubed firm tofu. Stir carefully to avoid breaking the cubes. Tofu provides plant-based protein, soft texture, and soaks up the delicious broth, making every spoonful hearty and satisfying.
- Thicken the Soup: Give the prepared cornstarch slurry a quick stir and slowly pour it into the simmering soup, stirring constantly. Continue cooking for about 3 minutes until the soup slightly thickens to a silky consistency.This step ensures each spoonful coats the tongue perfectly without being too heavy.
- Create Egg Ribbons: Slowly drizzle the lightly beaten egg into the soup in a thin, steady stream while stirring gently with a fork or chopsticks. Cook for about 2 minutes, stirring continuously to form delicate egg ribbons. These ribbons add a soft, luxurious texture to the soup.
- Finish with Fresh Flavors: Remove the pot from the heat. Stir in 1 thinly sliced green onion and 1 teaspoon of sesame oil. The green onion adds a fresh, vibrant crunch while the sesame oil introduces a subtle nutty aroma, completing the soup’s complex flavor profile.
- Prepare Crispy Wonton Strips: While the soup simmers, heat 1 cup of vegetable oil in another large Dutch oven or deep pan over medium-high heat. Working in small batches, fry the wonton strips until they are evenly golden brown and crispy, about 1–2 minutes. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil.
- Serve and Enjoy: Ladle the hot and sour soup into individual bowls and top generously with the crispy wonton strips. Serve immediately to enjoy the combination of soft, silky soup with crunchy, savory toppings. This soup is perfect as a standalone meal, starter, or part of a larger Asian-inspired dinner.
Notes
- Use firm tofu to prevent crumbling in the soup; silken tofu will break apart too easily.
- Adjust the chili garlic sauce according to your heat preference. Start with less and add more if desired.
- Fresh shiitake mushrooms give the best flavor, but cremini or button mushrooms can be substituted in a pinch.
- Cornstarch slurry is essential for a slightly thickened texture; whisk well to avoid lumps.
- Wonton strips can be prepared in advance and stored in an airtight container for up to 2 days.
