Easy Hot and Sour Soup

Ingredients

3 tablespoons cornstarch
2 tablespoons canola oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 () 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
1 large egg, 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

Directions

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.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat.

Stir in garlic and ginger until fragrant, about 1 minute.

Stir in mushrooms until wilted, about 3 minutes.

Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.

Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.

Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.

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.

Remove from heat; stir in green onion and sesame oil.

Serve immediately with won ton strips.