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Hot And Sour Chicken And Mushroom Soup

Diet.Chef's picture
Ingredients
  Dried shiitake mushrooms 6
  Canned low sodium chicken broth 4 Cup (64 tbs) (Undiluted)
  Green onions 2 , cut into pieces
  Ginger root 1⁄2 Ounce, sliced
  Skinned boned chicken breast halves 8 Ounce
  Firm tofu 1⁄2 Pound, drained and cut into 1/4-inch strips
  Cider vinegar 3 Tablespoon
  Reduced sodium soy sauce 2 Tablespoon
  Water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Egg 1 , beaten
  Dark sesame oil 1 Teaspoon
  Ground white pepper 3⁄4 Teaspoon
  Green onions 2 , thinly sliced
Directions

Pour boiling water to cover over dried shiitake mushrooms,- let stand 30 minutes.
Drain,- remove and discard mushroom stems.
Slice mushroomcaps into 1/4-inch slices.
Set aside.
Combine chicken broth, green onion pieces, and sliced gingerroot in a Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove and discard onions and gingerroot.
Add reserved mushroom caps and chicken strips to broth, and cook 5 minutes.
Stir in rofu, vinegar, and soy sauce; cook 2 minutes.
Combine water and cornstarch, stirring until smooth; stir cornstarch mixture into broth mixture, and cook until slightly thickened.
Slowly drizzle egg into soup, stirring soup constantly.
Stir in sesame oil and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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