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Soothing Hot & Sour Soup


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Chicken marinade

1 tablespoon low-sodium soy sauce

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1 teaspoon rice wine

1 teaspoon cornstarch

2 boneless skinless chicken breasts, cut into 1/2-inch-thick slices


4 cups homemade chicken stock or low-sodium chicken broth

Marinated chicken breast slices

3-4 stalks baby bok choy, trimmed and leaves separated

1 5-ounce can sliced water chestnuts

1 5-ounce package enoki mushrooms

2 cloves of garlic, minced

1 tablespoon grated ginger

1 tablespoon cornstarch

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 tablespoons low-sodium soy sauce

1 teaspoon white pepper

1 teaspoon chili oil, optional

1 egg, beaten

1 pack firm tofu, cut into 2-inch cubes

3 cups spinach, washed and stems removed

2 cups warm, cooked vermicelli noodles

3 green onions, chopped

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