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Hot & Sour Chicken and Noodles

2 quarts chicken broth
14-13 cup rice wine vinegar
1 tablespoon dark sesame oil
2 -3 teaspoons liquid hot pepper sauce
14 cup cornstarch
2 tablespoons miso
1 lb boneless skinless chicken breast half, cut into 1 x 1/2 inch strips
8 white mushrooms, sliced
1 cup coarsely shredded carrot
12 teaspoon salt
4 scallions, thinly sliced
1 (5 ounce) packagecurly dried noodles, cooked & drained


Heat broth in large saucepan to simmering. Mix vinegar, oil and hot sauce in small bowl. Stir in cornstarch until smooth and well blended. 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. Divide noodles among serving bowls; ladle in soup.

Source: www.food.com