Directions

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.