Total Time
55mins
Prep 25 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
  2. Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
  3. Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
  4. In a little bowl, add the cold water and cornstarch; stir to combine.
  5. Add to the soup; simmer for 2 minutes or until thickened.
  6. Remove from heat; stir in sesame oil.
Most Helpful

We loved this. We actually subbed tofu for the chicken. This is a great diabetic friendly soup.

Demandy January 10, 2008

This is a good soup recipe. I did add in some tofu, bamboo shoots and baby corn, but otherwise followed your recipe. Very good. I will make again, as its a simple hot and sour soup recipe. Thankyou for sharing with us.

mommyoffour November 15, 2010

This was great! Will definitely make this again very soon.

Renayda April 10, 2009