Hot & Sour Mushroom Soba Soup
Hot and Sour Mushroom Soba Soup recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth, low salt
canned |
|
| 1 | cup |
mushrooms
thinly sliced |
|
| ¼ | cup |
bamboo shoots
sliced |
|
| 1 | teaspoon |
soy sauce, sodium reduced
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
warm |
|
| 3 | tablespoons |
rice vinegar
|
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | pound |
soba noodles
cooked to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth, low salt
canned |
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 59 | ml |
bamboo shoots
sliced |
|
| 5 | ml |
soy sauce, sodium reduced
|
|
| 1.3 | ml |
white pepper
|
|
| 3E+1 | ml |
cornstarch
|
|
| 45 | ml |
water
warm |
|
| 45 | ml |
rice vinegar
|
|
| 79 | ml |
scallions, spring or green onions
thinly sliced |
|
| 453.6 | g |
soba noodles
cooked to serve |
*
|
Directions
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.
