HOT AND SOUR CHICKEN AND NOODLE SOUP
2 quarts chicken broth to
1/4 to 1/3 cup rice wine vinegar
1 tablespoon toasted sesame oil
2 to 3 teaspoons liquid hot pepper sauce
1/4 cup cornstarch
2 tablespoons miso paste*
1 pound boneless, skinless chicken breast halves, cut into 1 x 1/2-inch strips
8 white mushrooms, sliced
1 cup coarsely shredded carrots (1 to 2 medium)
1/2 teaspoon salt
4 scallions, thinly sliced
1 (5 ounce) package curly dried noodles, cooked and drained
Heat broth in large saucepan
Mix vinegar, oil and hot pepper sauce in small bowl. Stir in cornstarch until smooth and well blended; set aside.
Stir miso paste into hot broth in saucepan 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.
Divide noodles among serving bowls; ladle in soup.
*Miso paste is 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.
Makes 6 servings
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle magazine, not dated |