Hot and Sour Soup

• ounces shiitake mushrooms, stems removed and caps thinly sliced↗4 ounces
• teaspoon minced garlic1 teaspoon
• teaspoons peanut oil or 2 teaspoons vegetable oil2 teaspoons
• (14 ounce) cans chicken broth↗2 cans
• tablespoons rice vinegar↗2 tablespoons
• tablespoons soy sauce↗2 tablespoons
• teaspoon crushed red pepper flakes or 1 teaspoon chili oil↗1⁄2 teaspoon
• cup shredded cooked chicken1 cup
• cups coleslaw mix or 2 cups shredded napa cabbage↗2 cups
• tablespoons cold water2 tablespoons
• tablespoon cornstarch↗1 tablespoon
• teaspoon sesame oil↗1 teaspoon

Step-by-step instructions

1. 1

   In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.

2. 2

   Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.

3. 3

   Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.

4. 4

   In a little bowl, add the cold water and cornstarch; stir to combine.

5. 5

   Add to the soup; simmer for 2 minutes or until thickened.

6. 6

   Remove from heat; stir in sesame oil.