Hot and Sour Soup Recipe with Chicken and Noodle

Jump to Recipe

It's soup season again! This filling Hot and Sour Soup recipe with Craven and Noodle volition brand your taste buds tingle! Summertime may be slap-up for cooling cocktails and evenings in the garden, simply nil beats Fall for cozying up in your favorite sweater and enjoying a bowl of hot soup.

And this soup is SPICY hot too – red chili peppers and ground white pepper ensure lots of tongue-tingling estrus!

A simple and quick soup to brand, all of the ingredients are added to the pan in stages, and the flavor develops in super-fast fourth dimension.

We used chicken in this version, but shredded pork works really well also.

If yous want to make a vegetarian version, simply leave out the chicken entirely (y'all tin can supplant it with tofu if y'all similar), and bandy the chicken stock for vegetable stock.

This soup is packed with mushrooms, but add other veggies too if you like – snow peas, broccoli, and pak choi work particularly well.

A deliciously filling spicy soup – perfect for a speedy weeknight dinner!

Here's what you'll need for the Hot and Sour Soup recipe:

Serves iv

• 2 tbsp olive oil
• 1 pack loving cup of sliced mushrooms (we used babe chestnut mushrooms)
• two/3 loving cup bamboo shoots (from a tin can)
• 2 red fresno chilies, seeds removed, chopped finely
• 2 cloves garlic, peeled and minced
• 1 i/2 tsp freshly minced ginger
• i/2 tsp white pepper
• 1 tsp granulated sugar
• i/4 cup soy sauce
• iii tbsp rice vino vinegar
• i one/2 litres hot chicken stock
• 1 packed cup shredded cooked chicken breast (approx ii large chicken breasts)
• 1 big egg, beaten
• two cups cooked rice noodles (cook beginning so run common cold water over them and drain to cease the noodles sticking together)
• two tbsp cornstarch mixed with 3 tbsp cold water (optional)
• iii tbsp chopped scallions (we used a mixture of green and purple scallions)

Directions to fix a delicious chicken noodle soup:

1. Oestrus the oil in a large saucepan. Add in the mushrooms and cook on a medium-to-high rut for 5 minutes, until the mushrooms showtime to brown. Add in the bamboo shoots and cook for a farther 2 minutes. Add together in 2/3 of the chilies, garlic, ginger, white pepper, and sugar. Stir together and heat for 2 minutes, then add in the soy sauce, rice vino vinegar, and hot stock. Bring to the boil and simmer for 15 minutes. 2. Add the cooked chicken and estrus through for 2-3 minutes. Then stir the soup in i direction so that it's swirling around in the pan. Whilst it'southward swirling, pour in the egg in a thin stream. It should plume out and cook immediately. Add in the noodles and cook for a further 2 minutes to oestrus through. If you'd like your soup to be thicker, yous can stir in some of the cornstarch slurry until thickened to your liking.

three. Sprinkle on chopped scallions and the remaining chopped red chilies earlier serving.

Prep Time 10 minutes

Melt Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 pack cup of sliced mushrooms (nosotros used babe chestnut mushrooms)
• 2/3 cup bamboo shoots (from a tin can)
• 2 red fresno chilies, seeds removed, chopped finely
• 2 cloves garlic, peeled and minced
• 1 1/2 tsp freshly minced ginger
• 1/2 tsp white pepper
• 1 tsp granulated sugar
• i/4 cup soy sauce
• 3 tbsp rice wine vinegar
• 1 ane/2 litres hot chicken stock
• 1 packed loving cup shredded cooked chicken breast (approx 2 big craven breasts)
• i big egg, browbeaten
• 2 cups cooked rice noodles (cook first then run cold water over them and drain to stop the noodles sticking together)
• 2 tbsp cornstarch mixed with 3 tbsp cold water (optional)
• 3 tbsp chopped scallions (we used a mixture of greenish and purple scallions)

Instructions

1. Heat the oil in a big saucepan. Add in the mushrooms and cook on a medium-to-loftier heat for v minutes, until the mushrooms start to brown. Add in the bamboo shoots and melt for a further 2 minutes. Add in 2/iii of the chilies, the garlic, ginger, white pepper and saccharide. Stir together and heat for two minutes, then add together in the soy sauce, rice wine vinegar and hot stock. Bring to the boil and simmer for 15 minutes.
2. Add the cooked chicken and heat through for 2-3 minutes. Then stir the soup in 1 direction and so that information technology's swirling around in the pan. Whilst information technology'southward swirling, pour in the egg in a thin stream. It should feather out and cook immediately. Add together in the noodles and cook for a further 2 minutes to heat through. If you'd like your soup to be thicker, you can stir in some of the cornstarch slurry until thickened to your liking.
3. Sprinkle on chopped scallions and the remaining chopped red chillies before serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 426 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 88mg Sodium: 1486mg Carbohydrates: 46g Cobweb: 3g Sugar: 10g Poly peptide: 27g

crismanarage1974.blogspot.com

Source: https://www.diys.com/hot-sour-chicken-noodle-soup/

Share this post