Chinese Hot and Sour Soup 

Looking for a warm and comforting soup to enjoy on a chilly evening? Look no further than this hot and sour soup recipe. With just a handful of ingredients, you can create a delicious and satisfying bowl of soup in no time. Whether you’re a spicy or sour flavour fan, this recipe will hit the spot.

Ingredients

4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced

2 fresh garlic cloves, minced

2 teaspoons peanut oil or  regular cooking oil

2 (14-ounce) cans of chicken broth

2 tablespoons seasoned rice vinegar

2 tablespoons reduced-sodium soy sauce

1 teaspoon chilli oil or 1/2 teaspoon crushed red pepper flakes

5 ounces of cooked chicken breasts, shredded

2 cups coleslaw mixed, with carrots shredded or 2 cups Napa cabbage, shredded

2 tablespoons cold water

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

Directions

First, take chicken, cook and shred it and put it aside.

Cook the garlic and mushrooms in a saucepan in oil over moderate temperature for four min, mixing often.

Blend in broth. Blend in vinegar. Blend in soy sauce.

Blend in red pepper flakes.

Heat to boiling.

Blend in chicken. Blend in coleslaw mix. Lower the temperature and allow to simmer for four minutes.

Take the cornstarch and mix it with water and blend it into soup.

Allow to simmer for 120 seconds or till becomes thick slightly.

Take away from heat.

Blend in sesame oil.

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Chinese Hot and Sour Soup

5 from 1 vote

This hot and sour soup recipe is the perfect comfort food for a chilly evening. With just a few ingredients, you can whip up a flavorful bowl in minutes.

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Ingredients

  

• 4  ounces fresh shiitake mushrooms,
• 2 garlic cloves
• 2 tbsp peanut oil
• 2 cans chicken broth
• 2 tbsp reduced-sodium soy sauce
• 5 ounces cooked chicken breasts
• 2 tbsp rice vinegar
• 1 tsp chilli oil
• 2 cups coleslaw mixed, with carrots shredded 
• 2 tbsp cold water
• 1 tbsp cornstarch
• 1 tbsp toasted sesame oil

Instructions

 

• First of all, take chicken, cook and shred it and put it aside.
• Cook the garlic and mushrooms in a saucepan in oil over moderate temperature for FOUR min, mixing often.
• Blend in broth. Blend in vinegar. Blend in soy sauce.
• Blend in red pepper flakes.
• Heat to boiling.
• Blend in chicken. Blend in coleslaw mix. Lower the temperature and allow to simmer for FIVE min.
• Take the cornstarch and mix it with water and blend it into soup.
• Allow to simmer for 120 seconds or till it becomes slightly thick.
• Take away from heat.
• Blend in sesame oil.

Cuisine: Chinese