Best 2 Hot And Sour Wonton Soup Recipes

**Hot and Sour Wonton Soup: A Culinary Symphony of Flavors**

Indulge in the tantalizing flavors of Hot and Sour Wonton Soup, a culinary masterpiece that tantalizes the taste buds with its intricate balance of spicy, sour, and savory notes. Originating from China's Sichuan province, this iconic soup is a symphony of textures and aromas, featuring succulent wontons enveloped in a vibrant broth teeming with umami-rich ingredients. The heat from the chili oil dances on the palate, while the acidity of the vinegar lends a refreshing brightness. With each spoonful, discover a harmonious blend of chewy wontons, tender vegetables, and a chorus of aromatic spices. This recipe guide presents two variations of this classic dish: a traditional Hot and Sour Wonton Soup and a Vegetarian Hot and Sour Wonton Soup, catering to diverse dietary preferences while staying true to the essence of this beloved soup. Embark on a culinary journey and savor the delightful interplay of flavors in this timeless Chinese delicacy.

Let's cook with our recipes!

HOT AND SOUR SOUP

Hot and Sour Soup image

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15

Ingredients

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

Steps:

In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOMEMADE HOT AND SOUR SOUP

Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

Tips:

Use fresh wonton wrappers: Fresh wonton wrappers are more pliable and easier to work with than dried wrappers. If you can't find fresh wonton wrappers, you can substitute dried wonton wrappers, but be sure to soak them in warm water for 10 minutes before using.
Don't overfill the wontons: When filling the wontons, be sure not to overfill them, or they will burst during cooking. A good rule of thumb is to fill each wonton with about 1 teaspoon of filling.
Cook the wontons in batches: Don't overcrowd the pot when cooking the wontons. Cook them in batches of 8-10 wontons at a time, or they will stick together and become mushy.
Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. I recommend using a homemade chicken broth, or a store-bought broth that is low in sodium.
Add the vegetables last: Add the vegetables to the soup last, so that they don't overcook. The vegetables should be tender-crisp, not mushy.
Season the soup to taste: Be sure to season the soup to taste before serving. You may want to add more soy sauce, rice vinegar, or chili oil, depending on your personal preferences.

Conclusion:

Hot and sour wonton soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is made with a flavorful broth, wontons filled with pork and shrimp, and a variety of vegetables. The soup is also seasoned with soy sauce, rice vinegar, and chili oil, which give it a spicy and sour flavor. If you're looking for a delicious and easy-to-make soup, hot and sour wonton soup is a great option.