Hot &Amp; Sour Chicken And Noodles

1. Heat broth in large saucepan to simmering.

2. Mix vinegar, oil and hot sauce in small bowl.

3. Stir in cornstarch until smooth and well blended.

4. Stir miso paste into hot broth to dissolve.

5. Add chicken, mushrooms, carrots and salt; return to simmering.

6. Re-whisk cornstarch mixture; stir into soup along with scallions.

7. Simmer until slightly thickened, about 1 minute.

8. Divide noodles among serving bowls; ladle in soup.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	6.1644 g
Protein	109.7104 g
Carbohydrates	86.8481 g
Energy	823.0827 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2334 g
Water	1055.1607 g
Aspartic acid	1.766 g
Calcium, Ca	891.9984 mg
Lutein + zeaxanthin	4875.68 g
Fiber, total dietary	18.376 g
Fatty acids, total saturated 22:0	0.017 g
Carotene, beta	13014.48 g
Niacin	16.8334 mg
Vitamin A, RAE	1406.1603 g
Arginine	1.0918 g
Riboflavin	2.0651 mg
Tocopherol, beta	0.0355 mg
Fatty acids, total saturated 20:1	0.0085 g
Glutamic acid	3.4265 g
Sodium, Na	1742.3272 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0706 g
Total lipid (fat)	6.1644 g
Manganese, Mn	1.2387 mg
Fructose	3.1296 g
Proline	0.9437 g
Fatty acids, total saturated 16:0	0.9134 g
Sucrose	4.5952 g
Choline, total	392.643 mg
Sugars, total	21.9858 g
Serine	0.8184 g
Fatty acids, total saturated 18:0	0.2643 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.2682 mg
Selenium, Se	103.0562 g
Ash	16.2336 g
Vitamin D	15.8757 IU
Fatty acids, total saturated 18:1 undifferentiated	0.814 g
Pantothenic acid	4.1591 mg
Phenylalanine	0.6763 g
Copper, Cu	2.4029 mg
Betaine	21.8308 mg
Fatty acids, total trans-polyenoic 15:1	0.0068 g
Thiamin	1.0655 mg
Retinol	136.0003 g
Methionine	0.2217 g
Iron, Fe	14.7817 mg
Carbohydrate, by difference	86.8481 g
Phosphorus, P	1262.0664 mg
Folate, total	393.3355 g
Dihydrophylloquinone	2.268 g
Tocopherol, gamma	0.0227 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	1.28 g
Alanine	1.1 g
Cholesterol	226.6672 mg
Valine	1.129 g
Fatty acids, total saturated 18:2 undifferentiated	1.7906 g
Glycine	0.7878 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	4.1118 g
Fatty acids, total saturated 14:0	0.0182 g
Zinc, Zn	8.4694 mg
Adjusted Protein	4.9442 g
Isoleucine	0.7549 g
Maltose	0.068 g
Tocopherol, delta	0.0227 mg
Fatty acids, total polyunsaturated	2.568 g
Fatty acids, total polyunsaturated 17:1	0.0102 g
Leucine	1.1291 g
Tocotrienol, alpha	0.1262 mg
Vitamin A, IU	25854.5944 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	393.3355 g
Tryptophan	0.2278 g
Vitamin C, total ascorbic acid	87.5147 mg
Campesterol	4.5359 mg
Starch	1.8304 g
Tyrosine	0.4897 g
Vitamin B-12	4.6512 g
Vitamin K (phylloquinone)	855.3113 g
Fatty acids, total saturated	1.2159 g
Histidine	0.3937 g
Fatty acids, total monounsaturated	0.91 g
Threonine	0.941 g
Folate, food	393.3355 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Vitamin D (D2 + D3)	0.4536 g
Vitamin D2 (ergocalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	5.3376 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	223.7185 mg
Lysine	0.9004 g
Potassium, K	3349.8401 mg
Cystine	0.1353 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Cornstarch	0.25 cup	121.92	29.2064	0.016
rice wine vinegar	0.58 cup	0	0	0
chicken broth	2 quarts	0	0	0
chicken breast half	1 lb	403.4676	0	2.2667
white mushroom	8	49.8951	7.3935	0.7711
scallion	4	128	29.36	0.76
dark sesame oil	1 tablespoon	403.4676	0	2.2667
miso	2 tablespoons	67.32	8.6258	2.0434
liquid pepper sauce	2 teaspoons	403.4676	0	2.2667
curly noodle	1 package	403.4676	0	2.2667