Asian Hot And Sour Chicken Soup

Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)

Steps

In a medium saucepan combine the chicken broth , mushrooms , bamboo shoots , sliced ginger , garlic , soy sauce and chili flakes.

Bring to a boil , reduce heat to low and simmer while you assemble the other ingredients.

Place the chicken strips in a bowl and toss with the sesame oil.

In another bowl stir together the cornstarch and vinegar.

Set aside.

Increase the broth heat to medium-high and return to a full boil.

Add in the coated chicken slices and return to a boil again , then drizzle in the egg while stirring slowly to create long strands of egg.

Stir in the vinegar / cornstarch mixture.

Simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly.

Garnish the top with chopped green onions.

Delicious !.

Ingredients

chicken broth, fresh mushrooms, bamboo shoot, gingerroot, garlic cloves, soy sauce, crushed red pepper flakes, boneless skinless chicken breast, sesame oil, rice wine vinegar, cornstarch, egg, green onions