Sunday, March 23, 2014

Hot and Sour Soup

1 carton Swanson's Chinese Hot and Sour infused broth
2 T soy sauce
1 T vinegar (I used white, but you can use Rice Wine)
1 bunch green onions, diced
½ block firm tofu, cubed
½ can bamboo shoots, julienned
3-4 chopped mushrooms (I used straw mushrooms, but you can use any kind)
1 T garlic powder
1 tsp chili garlic sauce (optional - adds INTENSE heat)
2 T corn starch
3 T cold water
1 egg, beaten

½ pkg won ton wrappers, sliced into strips
1 c hot oil for frying

Combine the first 8 ingredients (9 if you choose to add chili garlic sauce) in a large pot and bring to a boil. While that's heating, fry the won ton strips until golden brown and drain on a paper towel. Combine cornstarch and water in a small bowl until mixed well. When the soup has come to a boil, slowly add the cornstarch thickener and stir. Simmer on medium heat for 5 minutes. Remove from heat and slowly add beaten egg, stirring to incorporate egg strands throughout soup. Serve with fried won ton skins.

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