Hot and sour soup

hot and sour soup
2H 15M



1.In large saucepan, combine chicken bones, water, brown onion, celery, carrot, peppercorns and bay leaves. Bring to the boil. Reduce heat and simmer with lid off for 1½ hours, skimming occasionally.
2.Add chicken breast and simmer, uncovered, about 20 minutes or until chicken is cooked through. Strain through muslin-lined strainer into a large bowl. Reserve stock and chicken; discard bones and set vegetables aside for another use. When chicken is cool enough to handle, shred finely.
3.Meanwhile, place mushrooms in small heatproof bowl and cover with boiling water. Stand 10 minutes, drain. Remove and discard stems from mushrooms. Slice caps thinly.
4.Return stock to same cleaned pan with mushrooms, bamboo, ginger, oil, vinegar and sauces. Bring to the boil. Simmer, uncovered, 15 minutes, stirring occasionally. Add shredded chicken and noodles; cook, stirring, about 5 minutes or until noodles are just tender.
5.Just before serving, add green onion to soup.