Hot and Sour Chicken Soup

Recipe by MORPHIUS_RAE

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Ingredients:

3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Directions:

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Nutritional Guide
Number of Servings: 4
Calories per Serving: 217

		% Daily Value*

Total Fat	7.7 g	12%

Cholesterol	116 mg	39%

Sodium	1077 mg	45%

Total Carbs	9.3 g	3%
Dietary Fiber	1.1 g	4%
Sugars	2.4 g

Protein	26.8 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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