Hot And Sour Soup - cooking recipe

Ingredients

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

Preparation

Cook and shred chicken. Set aside.
In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
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.