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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is easy, tasty and healthy! Ingredients:
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced |
2 fresh garlic cloves, minced |
2 teaspoons peanut oil or 2 teaspoons cooking oil |
2 (14 ounce) cans chicken broth |
2 tablespoons seasoned rice vinegar |
2 tablespoons reduced sodium soy sauce |
1 teaspoon chili oil or 1/2 teaspoon crushed red pepper flakes |
5 ounces cooked chicken breasts, shredded (1 cup) |
2 cups coleslaw mix, with carrots shredded or 2 cups napa cabbage, shredded |
2 tablespoons cold water |
1 tablespoon cornstarch |
1 teaspoon toasted sesame oil |
Directions:
1. Cook and shred chicken. Set aside.
2. In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
3. Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
4. Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
5. In a small bowl or cup combine cornstarch with water. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.
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