Ingredients
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4 ounces shiitake mushrooms, stems removed and caps thinly sliced
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1 teaspoon minced garlic
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2 teaspoons peanut oil or 2 teaspoons vegetable oil
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2 (14 ounce) cans chicken broth
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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1/2 teaspoon crushed red pepper flakes or 1 teaspoon chili oil
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1 cup shredded cooked chicken
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2 cups coleslaw mix or 2 cups shredded napa cabbage
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2 tablespoons cold water
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1 tablespoon cornstarch
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1 teaspoon sesame oil
Instructions
- In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
- Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
- Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
- In a little bowl, add the cold water and cornstarch; stir to combine.
- Add to the soup; simmer for 2 minutes or until thickened.
- Remove from heat; stir in sesame oil.