Hot & Sour Soup Name: Jennifer Miller Base: Maxwell AFB 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 ½ 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 Directions 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.