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



  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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