Hot and Sour Chicken Soup

Info
Cook Time: 4

Serves: 25 minutes

Ingredients

 * 2 teaspoons vegetable oil


 * 4 ounces fresh shiitake mushrooms, stemmed


 * 2 cloves garlic, minced


 * 2 14-ounce cans non-fat, low-sodium chicken broth


 * 2 tablespoons white vinegar


 * 2 tablespoons low-sodium soy sauce


 * 1/2 teaspoon crushed red pepper


 * 1 cup shredded cooked chicken


 * 2 cups shredded Napa cabbage


 * 1 medium carrot, peeled and sliced


 * 2 tablespoons water


 * 1 tablespoon corn starch

Directions
1.Heat oil in a large saucepan over medium-high heat. Add mushrooms and garlic and cook for about 3–4 minutes.

2.Stir in chicken broth, vinegar, soy sauce and red pepper. Bring to a boil.

3.Add chicken and cabbage. Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.

4.In a small bowl, stir together the water and corn starch then stir thoroughly into the soup. Let simmer for 3 minutes then serve.

Source

 * Hot and Sour Chicken Soup from the Public Health Cookbook, Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain