Ingredients for Chinese Hot And Sour Soup
- Chicken Stock
- Vermicelli
- Dried Shiitake Mushrooms
- Chicken
- Bamboo Shoot
- Fresh Ginger
- Ketchup
- Sherry Wine Vinegar
- White Pepper
- Scallions
- Red Chile
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How to Make Chinese Hot And Sour Soup
- Heat 6 cups of chicken or vegetable stock in a large saucepan over medium heat.
- In a separate bowl, place 4 oz dried noodles. Add boiling water to cover and let soak for 3-5 minutes until soft. Drain and set aside.
- In another bowl, place 4 oz dried mushrooms. Add boiling water to cover and soak for 5 minutes. Drain, thinly slice, and set aside.
- Add 1 cup diced cooked chicken, ½ cup sliced bamboo shoots, and 1 tablespoon grated fresh ginger to the hot stock. Stir to combine.
- Cook until the chicken is heated through, about 3-4 minutes.
- Stir in the soaked noodles, sliced mushrooms, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon cornstarch mixed with ¼ cup water (slurry), 1-2 teaspoons chili garlic sauce (or to taste), and ½ teaspoon sesame oil.
- Cook for 1-2 minutes, or until the soup thickens slightly.
- Taste and adjust seasonings. Add more rice vinegar for extra sourness or chili garlic sauce for more heat, as desired.
- Garnish with chopped green onions (optional) and serve immediately, ladled into bowls.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
46g
Fat
14g
Carbs
11g
