Ingredients for Asian Hot And Sour Chicken Soup
- 4 cups chicken broth
- Fresh Mushrooms
- Bamboo Shoot
- Gingerroot
- Garlic Cloves
- 2 tablespoons soy sauce
- Crushed Red Pepper Flakes
- Boneless Skinless Chicken Breast
- 1 teaspoon sesame oil
- Rice Wine Vinegar
- 2 tablespoons cornstarch
- 1 large egg
- Green Onions
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How to Make Asian Hot And Sour Chicken Soup
- In a medium saucepan, combine 4 cups chicken broth, 1 cup sliced mushrooms, 1/2 cup bamboo shoots (sliced), 1 tablespoon sliced ginger, 2 cloves minced garlic, 2 tablespoons soy sauce, and chili flakes (1/4 tsp for mild, 1/2 tsp for medium, 1 tsp for spicy).
- Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes while you prepare the remaining ingredients.
- In a bowl, toss 1 lb boneless, skinless chicken breast (cut into 1-inch strips) with 1 teaspoon sesame oil.
- In a separate small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons rice vinegar.
- Increase the heat under the soup to medium-high and bring back to a boil.
- Add the chicken to the boiling soup and cook for 2-3 minutes until almost cooked through.
- Slowly drizzle in 1 large egg, stirring gently to create thin ribbons of egg.
- Stir in the cornstarch and vinegar mixture.
- Reduce heat to medium-low and simmer for 2-3 minutes, or until the soup has thickened slightly and the chicken is cooked through.
- Garnish with 2 tablespoons chopped green onions.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
9g
Fat
8g
Carbs
2g
