hot and sour soup
I AM POSTING THIS FOR MY FRIEND DENISE. THIS IS A EASY AND HEALTHY SOUP..IT IS A VERY GOOD SOUP.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 3 cups nsa chicken broth and 1/2 cup water
- 1/2 cup water chestnuts sliced and 1/4 pound mushrooms
- 1/2 cup canned sliced bamboo shoots
- 3 - quarter-size slices(1/4 in. thick) fresh ginger unpeeled
- 2 - cloves garlic minced
- 2 teaspoons reduced sodium soy sauce
- 1/4 teaspoon hot pepper flakes
- 1 pound chicken breasts, boneless and skinless
- 1 tablespoon oil
- 2 - green onions
- 1/4 cup cilantro
- 3 tablespoons red wine or cider vinegar
- 2 tablespoons cornstarch
- 1 - egg
How To Make hot and sour soup
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Step 1IN A MEDIUM COVERED SAUCEPAN, BRING CHICKEN BROTH,WATER,MUSHROOMS,WATER CESTNUTS, BAMBOO SHOOTS,GINGER,GARLIC,SOY SAUCE AND PEPPER FLAKES TO A BOIL OVER MEDIUM-HIGH HEAT. REDUCE HEAT TO LOW, COVER AND SIMMER WHILE YOU PREPARE REMAINING INGREDIENTS.
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Step 2CUT CHICKEN ACROSS THE GRAIN INTO 1/4 INCH-THICK SLICES. PLACE IN BOWL AND TOSS WITH OIL.
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Step 3FINELY CHOP THE GREEN ONIONS AND CILANTRO. IN SMALL BOWL BLEND VINEGAR AND CORNSTARCH TOGETHER. IN ANOTER SMALL BOWL LIGHTLY BEAT THE EGG.
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Step 4INCREASE HEAT TO MEDIUM-HIGH AND RETURN TO A BOIL. ADD CHICKEN TO SOUP. STIRRING CONSTANTLY, SLOWLY POUR IN THE BEATEN EGG. STIR IN THE VINEGAR MIXTURE. COOK STIRRING OCCASIONALLY, UNTIL CHICKEN ISCOOKED THROUGH AND SOUP HAS THICKENED SLIGHTLY, ABOUT 3 MINUTES.
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Step 5STIR IN GREEN ONIONS AND SPRINKLE WITH CILANTRO. REMOVE GINGER SLICES BEFORE SERVING..
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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