Sonoma Hot and Sour Chicken Soup Recipe

Sonoma Hot and Sour Chicken Soup Recipe

  • 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 2 tablespoons white vinegar or seasoned rice vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1 cup shredded cooked chicken
  • 2 cups shredded cabbage or napa cabbage
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil
  • Lemon Juice (optional)
  • 2 tablespoons sliced green onions
  1. In a large saucepan cook mushrooms, ginger, and garlic in hot oil for 4 minutes, stirring occasionally. Stir in broth, vinegar, soy sauce, and red pepper; bring to boiling. Stir in chicken and cabbage. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  2. In a small bowl stir together water and cornstarch. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat; stir in sesame oil and, if desired, lemon juice to taste. Ladle soup into bowls. Sprinkle with green onions.
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