Ingredients for Hot Sour Chicken Soup
- Chicken Stock
- 2 cups water
- Mushroom
- Bamboo Shoot
- Gingerroot
- 4 cloves minced garlic
- 2 tablespoons soy sauce
- Crushed Red Pepper Flakes
- 1 cup cubed cooked chicken
- 1 teaspoon sesame oil
- 2 tablespoons chopped scallions
- fresh cilantro (to taste)
- 2 tablespoons rice vinegar
- Cornstarch
- 1 large egg
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How to Make Hot Sour Chicken Soup
- In a large pot, combine 4 cups chicken stock, 2 cups water, 1 cup sliced mushrooms, 1/2 cup bamboo shoots (sliced), 2 tablespoons grated ginger, 4 cloves minced garlic, 2 tablespoons soy sauce, and 1-2 teaspoons red pepper flakes (adjust to your spice preference). Bring to a boil, then reduce heat and simmer for 10 minutes.
- While the broth simmers, toss 1 cup cubed cooked chicken with 1 teaspoon sesame oil.
- In a small bowl, whisk together 2 tablespoons rice vinegar and 1 tablespoon cornstarch until smooth.
- In another small bowl, lightly beat 1 large egg.
- Return the broth to a boil and add the chicken. Simmer for 5 minutes.
- Slowly drizzle in the beaten egg while stirring briskly to create thin ribbons of egg in the soup.
- Add the vinegar and cornstarch mixture and cook, stirring constantly, until the soup thickens slightly (about 1 minute).
- Stir in 2 tablespoons chopped scallions and sprinkle with fresh cilantro before serving immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
17g
Fat
22g
Carbs
4g
