Easy Hot and Sour Soup
- Easy Hot and Sour Soup
- Featured Comment
- REASONS TO MAKE HOT AND SOUR SOUP
- WHAT IS HOT AND SOUR SOUP?
- TIPS AND TRICKS FOR THE WONTON STRIPS
- TIPS AND TRICKS FOR THE SOUP
- WHAT TO SERVE WITH HOT AND SOUR SOUP
- TOOLS FOR THIS RECIPE
- EASY HOT AND SOUR SOUP: FREQUENTLY ASKED QUESTIONS
- Recipe
- Ingredients
- Equipment
- Instructions
So much tastier (and FASTER) than delivery! 30 min start to finish. Made with homemade wonton strips. SO SO GOOD.
Featured Comment
REASONS TO MAKE HOT AND SOUR SOUP
- Cozy, comforting and quick to make in 30 min or less
- Takeout favorite, tasting even better at home
- Best for cold-fighting, helping to clear congestion
WHAT IS HOT AND SOUR SOUP?
Hot and sour soup is a classic Chinese soup typically made with mushrooms, sesame oil, egg, cornstarch, and of course vinegar for its enhanced sourness.
TIPS AND TRICKS FOR THE WONTON STRIPS
- Homemade wonton strips goes a long way. Store-bought will save some time in the kitchen but the homemade version below requires only 2 ingredients and tastes so much more fresh, crisp and light-textured.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution for the hot oil.
- Cook in batches. If too many wonton strips are added at once, the oil temperature will drop and the wontons will absorb too much oil, resulting in soggy wonton strips.
- Make ahead. The crispy wonton strips can be made 1-2 days in advance, stored in an airtight container at room temperature once cooled completely.
TIPS AND TRICKS FOR THE SOUP
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Add more vinegar. If you like your soup particularly sour, add additional vinegar, to taste.
- Make it vegetarian. Use vegetable stock for the chicken stock, skipping the fish sauce as well.
- Mix it up. Swap out the tofu for cooked beef, chicken or pork.
WHAT TO SERVE WITH HOT AND SOUR SOUP
- Chicken Fried Rice
- Easy Beef and Broccoli
- Kung Pao Chicken
- Sesame Chicken Bowls
- Quick Ramen Noodle Stir Fry
TOOLS FOR THIS RECIPE
Dutch oven
EASY HOT AND SOUR SOUP: FREQUENTLY ASKED QUESTIONS
Wonton wrappers are available at most grocery stores as well as Asian specialty markets by the refrigerated aisle, typically next to the tofu.
We recommend using a neutral oil with a high smoke point such as vegetable oil, canola oil or peanut oil.
Yes! The wonton strips can be made 1-2 days in advance.
White, cremini and wood ear mushrooms can be used as well.
For a more thicker consistency, add additional cornstarch (about 1-2 teaspoons) to the cornstarch-water mixture.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Equipment
Dutch Oven
Instructions
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat.
3. Stir in garlic and ginger until fragrant, about 1 minute.
4. Stir in mushrooms until wilted, about 3 minutes.
5. Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
6. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
7. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
8. 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.
9. Remove from heat; stir in green onion and sesame oil.
10. Serve immediately with crispy wonton strips.
11. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
12. 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.
I made it. I LOVED it! After making it, my daughter dragged me down to a favorite restaurant. Just to see, I decided to order Hot & Sour Soup there. Your recipe was better!! (That’s accounting for modifying the recipe for low-sodium) …and once you’ve made it, it gets easier every time … it’s totally become my “go to”.
Thank you!