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m (Ingredients: clean up, replaced: red pepper → red pepper)
 
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by user [[User:Elocina|Elocina]]
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[http://www.metrokc.gov/HEALTH/nutrition/recipes/hotsour-soup.htm 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
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* '''Cook Time''': 4
<!--start text-->
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* '''Serves''': 25 minutes
 
 
==Info==
 
'''Cook Time''': 4
 
 
'''Serves''': 25 minutes
 
 
==Ingredients==
 
* 2 teaspoons [[vegetable oil]]
 
 
* 4 ounces fresh [[shittake mushroom|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==
 
*[http://www.metrokc.gov/HEALTH/nutrition/recipes/hotsour-soup.htm 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
 
   
  +
== Ingredients ==
  +
* 2 teaspoons [[vegetable oil]]
  +
* 4 ounces fresh [[shiitake mushroom]]s, stemmed
  +
* 2 cloves [[garlic]], minced
  +
* 2 x 14-ounce cans non-fat, low-sodium [[chicken broth]]
  +
* 2 tablespoons [[white vinegar]]
  +
* 2 tablespoons low-sodium [[soy sauce]]
  +
* ½ 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 [[cornstarch|corn starch]]
   
   
  +
== Directions ==
  +
# Heat oil in a large saucepan over medium-high heat.
  +
# Add mushrooms and garlic and cook for about 3–4 minutes.
  +
# Stir in chicken broth, vinegar, soy sauce and red pepper.
  +
# Bring to a boil.
  +
# Add chicken and cabbage.
  +
# Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.
  +
# In a small bowl, stir together the water and corn starch then stir thoroughly into the soup.
  +
# Let simmer for 3 minutes then serve.
   
 
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[[Category: Recipes]]
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[[Category: Recipes by User Elocina]]
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[[Category:Chicken Recipes]]
[[Category: December 9, 2007]]
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[[Category:Soup Recipes]]
[[Category: December 2007]]
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[[Category:Chinese Recipes]]
[[Category: Chicken Recipes]]
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[[Category:Shiitake mushroom Recipes]]
[[Category: Soup Recipes]]
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[[Category:Napa cabbage Recipes]]
[[Category: Hot and Sour Soup Recipes]]
 
[[Category: Asian Recipes]]
 
[[Category: Chinese Recipes]]
 
[[Category: Mushroom Recipes]]
 
[[Category: Shittake Mushroom Recipes]]
 
[[Category: Cabbage Recipes]]
 
[[Category: Napa Cabbage Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 13:03, March 21, 2011

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

  • Cook Time: 4
  • Serves: 25 minutes

Ingredients


Directions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add mushrooms and garlic and cook for about 3–4 minutes.
  3. Stir in chicken broth, vinegar, soy sauce and red pepper.
  4. Bring to a boil.
  5. Add chicken and cabbage.
  6. Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.
  7. In a small bowl, stir together the water and corn starch then stir thoroughly into the soup.
  8. Let simmer for 3 minutes then serve.
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