Hot & Sour Chicken And Noodles

Hot and sour soup is served as a first course at Asian meals. Add chicken and noodles to the favorite vinegary broth to make it a main-dish soup.

Hot & Sour Chicken And Noodles
Servings: 6 Prep 20 mins Cook 15 mins


  • 2 quarts chicken broth
  • 1/4 cup rice-wine vinegar
  • 1 tablespoon dark Asian sesame oil
  • 2 teaspoons liquid hot-pepper sauce
  • 1/4 cup cornstarch
  • 2 tablespoons miso paste*
  • 1 pound boneless, skinless chicken breast halves, cut into 1 x 1/2-inch strips
  • 8 white mushrooms, sliced
  • 1 cup coarsely shredded carrots (1 to 2 medium)
  • 1/2 teaspoon salt
  • 4 scallions, thinly sliced
  • 1 package (5 ounces) curly dried noodles, cooked and drained

Make It

1. Heat broth in large saucepan to simmering.

2. Mix vinegar, oil and hot-pepper sauce in small bowl. Stir in cornstarch until smooth and well blended.

3. Stir miso paste into hot broth to dissolve. Add chicken, mushrooms, carrots and salt; return to simmering. Re-whisk cornstarch mixture; stir into soup along with scallions. Simmer until slightly thickened, about 1 minute.

4. Divide noodles among serving bowls; ladle in soup.


  • *Miso paste:Made from fermented soybeans and with a peanut-butter-like texture, the paste is used in Japanese cooking to season and thicken soups. Look for it in Japanese markets or well-stocked supermarkets.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 266, Fat, total (g): 8, chol. (mg): 48, sat. fat (g): 2, carb. (g): 29, fiber (g): 1, pro. (g): 19, sodium (mg): 1870, Percent Daily Values are based on a 2,000 calorie diet.