Hot and Sour Mushroom Soba Soup
Hot and Sour Mushroom Soba Soup recipe
chicken broth, low salt
soy sauce, sodium reduced
scallions, spring or green onions
cooked to serve
Place chicken broth, mushrooms and bamboo shoots in saucepan.
Bring to boil, reduce heat and simmer 5 minutes.
Bring to a boil.
Mix the cornstarch with the warm water.
Add cornstarch mixture and stir a few seconds until thickened.
Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion and bean sprouts if desired.
Serve immediately with soba noodles.
Note: Other vegetables can be used in this recipe, such as broccoli, or Chinese broccoli, other kind mushrooms.