Hot and Sour Soup

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Warm your tummy and toes with this classic healing soup.


  • 12 cup stems removed and caps thinly sliced fresh shiitake mushrooms
  • 3 cloves fresh garlic, minced
  • 12 teaspoon peeled and grated fresh ginger (or to taste)
  • 2 teaspoons sunflower oil
  • 4 cups low sodium chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari soy sauce
  • 12 teaspoon crushed red pepper (or to taste)
  • 1 12 cups cooked and shredded Organic Prairie Boneless Skinless Chicken Breast
  • 2 cups shredded Napa cabbage
  • 12 cup carrots, julienned
  • 12 cup thinly sliced bok choy
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch (GMO-free)
  • 1 12 teaspoons toasted sesame oil (Eden brand, or to taste)


In a large saucepan, saute mushrooms, garlic, and fresh ginger in hot sunflower oil over medium heat stirring occasionally for 3-5 minutes.

Stir in broth, vinegar, tamari, and red pepper; bring to a boil.

Stir in pre-cooked chicken breast, shredded Napa cabbage, carrots and bok choy. Reduce heat to low and allow to simmer, uncovered, for 5 minutes or so. Carrots will be crisp but tender.

In a small mixing bowl, combine the cold water and cornstarch. Stir into soup and simmer until slightly thickened.

Remove from heat; stir in toasted sesame oil.

Garnish with fresh cilantro, green onion and sesame seeds.

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