Asian Hot and Sour Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :) Ingredients:
3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water) |
2 cups sliced fresh mushrooms |
1/2-3/4 cup sliced bamboo shoot, drained |
3 slices fresh peeled gingerroot |
3 garlic cloves, minced |
2 teaspoons soy sauce |
1/2 teaspoon crushed red pepper flakes (or adjust to heat level) |
1 lb boneless skinless chicken breast, cut into thin strips |
1 tablespoon sesame oil |
3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar |
2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons) |
1 large egg, beaten |
2 large green onions, chopped |
Directions:
1. In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
2. Place the chicken strips in a bowl and toss with the sesame oil.
3. In another bowl stir together the cornstarch and vinegar; set aside.
4. Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
5. Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
6. Garnish the top with chopped green onions.
7. Delicious!
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