Hot & Sour Chicken And Noodles
Hot and sour soup is served as a first course at Asian meals. Add chicken and noodles to the favorite vinegary broth to make it a main-dish soup.
Ingredients
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2 quarts chicken broth
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1/4 cup rice-wine vinegar
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1 tablespoon dark Asian sesame oil
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2 teaspoons liquid hot-pepper sauce
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1/4 cup cornstarch
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2 tablespoons miso paste*
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1 pound boneless, skinless chicken breast halves, cut into 1 x 1/2-inch strips
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8 white mushrooms, sliced
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1 cup coarsely shredded carrots (1 to 2 medium)
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1/2 teaspoon salt
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4 scallions, thinly sliced
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1 package (5 ounces) curly dried noodles, cooked and drained
Directions
1.
Heat broth in large saucepan to simmering.
2.
Mix vinegar, oil and hot-pepper sauce in small bowl. Stir in cornstarch until smooth and well blended.
3.
Stir miso paste into hot broth to dissolve. Add chicken, mushrooms, carrots and salt; return to simmering. Re-whisk cornstarch mixture; stir into soup along with scallions. Simmer until slightly thickened, about 1 minute.
4.
Divide noodles among serving bowls; ladle in soup.
5.
*Miso paste: Made from fermented soybeans and with a peanut-butter-like texture, the paste is used in Japanese cooking to season and thicken soups. Look for it in Japanese markets or well-stocked supermarkets.
Nutrition information
Calories 266, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 48 mg, Sodium 1870 mg, Carbohydrate 29 g, Fiber 1 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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