Description
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He’s hard to impress.) We finished the pot in one sitting.
Ingredients
- 3 cups chicken broth
- ½ cup water
- 2 cups sliced fresh mushrooms
- ½ cup sliced bamboo shoots, drained
- 3 slices fresh ginger root
- 2 cloves garlic, crushed
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 1 pound skinless, boneless chicken breast halves – cut into thin strips
- 1 tablespoon sesame oil
- 2 green onions, chopped
- ¼ cup chopped fresh cilantro (Optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 egg, beaten
Instructions
- In a saucepan
- combine the chicken broth
- water
- mushrooms
- bamboo shoots
- ginger
- garlic
- soy sauce
- and hot pepper flakes. Bring to a boil
- then reduce the heat to low
- cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl
- stir together the cornstarch and vinegar
- and set aside.
- Increase the heat under the broth to medium-high
- and return to a rolling boil. Add the chicken slices. Return to a boil
- and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat
- stirring occasionally
- until chicken is cooked through and the broth has thickened slightly
- about 3 minutes. Serve garnished with green onions and cilantro.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4