Hot And Sour Soup

• 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
• 2 fresh garlic cloves, minced
• 2 teaspoons peanut oil or 2 teaspoons cooking oil
• 2 (14 ounce) cans chicken broth
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon chili oil or 1/2 teaspoon crushed red pepper flakes
• 5 ounces cooked chicken breasts, shredded (1 cup)
• 2 cups coleslaw mix, with carrots shredded or 2 cups napa cabbage, shredded
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

1. Cook and shred chicken. Set aside.
2. In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
3. Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
4. Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
5. In a small bowl or cup combine cornstarch with water. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.

shiitake mushrooms, garlic, peanut oil, chicken broth, rice vinegar, soy sauce, chili oil, chicken breasts, coleslaw mix, cold water, cornstarch, sesame oil

Taken from www.food.com/recipe/hot-and-sour-soup-205650 (may not work)