Hot and Sour Soup
photo by Chef RZ Fan
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 1 teaspoon minced garlic
- 2 teaspoons peanut oil or 2 teaspoons vegetable oil
- 2 (14 ounce) cans chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1⁄2 teaspoon crushed red pepper flakes or 1 teaspoon chili oil
- 1 cup shredded cooked chicken
- 2 cups coleslaw mix or 2 cups shredded napa cabbage
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
directions
- In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
- Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
- Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
- In a little bowl, add the cold water and cornstarch; stir to combine.
- Add to the soup; simmer for 2 minutes or until thickened.
- Remove from heat; stir in sesame oil.
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Reviews
-
This is absolutely fabulous. I've been looking for a recipe for years. It's so easy. I had most of the ingredients on my shelf. I'm watching my fat intake right now so I omitted the chicken and only had portabella mushroom but it was still great. I stopped and got the shiitake on my way home so I can make it again. Doubled the pepper flakes. I like it hot. Thanks
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