Hot and Sour Soup

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photo by Chef RZ Fan photo by Chef RZ Fan
photo by Chef RZ Fan
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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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

  1. Demandy
    We loved this. We actually subbed tofu for the chicken. This is a great diabetic friendly soup.
     
  2. Stephanie S.
    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.
     
  3. Renayda
    This was great! Will definitely make this again very soon.
     
  4. spoolbaby2
    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
     
  5. mickeydownunder
    OUTSTANDING as can be! best of all? It warmed ME! Added HEAPS more chilli flakes but is personal taste today! JUST like the Chinese restaurant except made your way! THANKS!
     
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Tweaks

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

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