Hot & Sour Chicken And Noodles
Heat broth in large saucepan to simmering.Advertisement
Mix vinegar, oil and hot-pepper sauce in small bowl. Stir in cornstarch until smooth and well blended.
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.
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.