Wed, 29 Jul 2026 10:51:50 -0700WeeblyMon, 28 Sep 2020 01:37:46 GMThttps://www.pagesinmypassport.com/hot-and-sour-soup/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
• 1/2 cup reduced sodium soy sauce
• 1/3 cup seasoned rice vinegar
• 2 teaspoons fish sauce
• 1 1/2 teaspoons chili garlic sauce
• 1/2 teaspoon freshly ground black pepper
• 1 (8-ounce) package firm tofu, drained and cubed
• 2 large eggs, 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. (I used half this much and it makes a ton!)

DIRECTIONS:

1. 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.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. Heat canola oil in a large stockpot or Dutch oven over medium heat.
4. Stir in garlic and ginger until fragrant, about 1 minute.
5. Stir in mushrooms until wilted, about 3 minutes.
6. Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
7. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
8. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
9. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
10. Remove from heat; stir in green onion and sesame oil.
11. Serve immediately with won ton strips.

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