Hot and Sour Soup
Warm your tummy and toes with this classic healing soup.
Prep Time: 0:15
Total Time: 0:30
Servings: 4
Ingredients:
1/2 cup fresh shiitake mushrooms (stems removed and caps thinly sliced)
3 cloves fresh garlic (minced)
1/2 teaspoon fresh ginger (peeled and grated - or to taste)
2 teaspoons sunflower oil
4 cups low sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons tamari soy sauce
1/2 teaspoon crushed red pepper (or to taste)
1 1/2 cups Organic Prairie Boneless Skinless Chicken Breast (cooked and shredded)
2 cups Chinese cabbage (also called Napa cabbage - shredded)
1/2 cup carrots (julienned)
1/2 cup bok choy (thinly sliced)
2 tablespoons cold water
1 tablespoon cornstarch (GMO-free)
1 1/2 teaspoons sesame oil (toasted (Eden brand) - or to taste)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 216 Calories; 5g Fat (21.9% calories from fat); 34g Protein; 10g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 1115mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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Customer rating:
I added some lime juice for even more kick. Substituted tofu for chicken.