Our Favorite Main Course Soup These Days, Hot and Sour Chicken Soup Recipe

By Stina

Ingredients

• 3 ounces Japanese Soba noodles or whole wheat spaghetti cooked, see shopping tip
• 1 teaspoon olive oil
• 3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced, see shopping tip
• 3 cloves (about 1 tablespoon) fresh garlic, chopped
• 1 tablespoon ginger (from a jar) see shopping tip
• 3 (14-ounce) cans Swanson’s reduced-sodium chicken broth, see healthy benefits
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• ¼ teaspoon red pepper flakes
• 2 cups cabbage, shredded
• 1½ cups cooked chicken, diced
• 2 tablespoons lemon juice
• ¼ cup green onions, sliced for garnish

Preparation

Step 1

Prepare the soba noodles or spaghetti according to package directions. Drain and set aside.

In the meantime, in a large nonstick pot or pan, heat the olive oil. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered for 5 minutes.

Stir in the cooked soba noodles and lemon juice and remove from heat.

4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.