A delightful twist on the classic hot and sour soup, this recipe brings a balance of spicy and tangy flavors with a hearty texture.
Heat a large saucepan over medium heat and add a small amount of oil.
Ensure the oil is hot before adding ingredients to prevent sticking.
Sauté the garlic until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken broth, soy sauce, rice vinegar, and red pepper flakes to the saucepan. Bring to a boil.
Taste the broth and adjust the seasoning as needed.
Stir in the shredded chicken and napa cabbage. Reduce the heat and simmer for 5 minutes.
Ensure the cabbage is tender but still slightly crisp.
In a small bowl, mix the cornstarch with cold water until smooth. Gradually stir this mixture into the soup.
Add the cornstarch mixture slowly to avoid lumps.
Remove the soup from heat and stir in the sesame oil.
The sesame oil adds a rich, nutty flavor to the soup.
Serve the soup hot, garnished with additional red pepper flakes if desired.
Pair with a side of steamed rice or dumplings for a complete meal.
Continue in our app for the best experience
