Ingredients
- 2 teaspoons vegetable oil
- 4 ounces fresh shiitake mushrooms, stemmed
- 2 cloves garlic, minced
- 2 x 14-ounce cans non-fat, low-sodium chicken broth
- 2 tablespoons white vinegar
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon crushed red pepper
- 1 cup shredded cooked chicken
- 2 cups shredded Napa cabbage
- 1 medium carrot, peeled and sliced
- 2 tablespoons water
- 1 tablespoon corn starch
Make it step by step
- Heat oil in a large saucepan over medium-high heat.
- Add mushrooms and garlic and cook for about 3–4 minutes.
- Stir in chicken broth, vinegar, soy sauce and red pepper.
- Bring to a boil.
- Add chicken and cabbage.
- Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.
- In a small bowl, stir together the water and corn starch then stir thoroughly into the soup.
- Let simmer for 3 minutes then serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.