Prep Time: 20 Mins | Cook Time: 20 Mins | Total Time: 40 Mins | Yield: 4 Servings
This soup is loaded with delicious flavors! It will surely satisfy all your cravings! Ready in less than an hour, this is surely a must-try!
Ingredients:
12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)
1/2 c wood ear mushrooms, chopped 1.5cm/ 3/5a-inch pieces
220 grams / 7 ounces chicken breast
HOT AND SOUR SOUP BROTH:
1 teaspoon ginger, finely grated
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon dried chili / red pepper flakes, adjust the spice to taste
1/2 teaspoon white pepper (sub-black)
1 tablespoon light soy sauce
1/4 c (65 ml) white vinegar (adjust to taste)
6 c (1.5 liters /1.5 quart) chicken or veg stock/broth, low sodium
2 teaspoons dark soy sauce
SOUP:
1/4 c (40 grams) cornstarch/cornflour
1/4 c (125 ml) water
1/4 c bamboo shoots, thinly sliced
Salt to taste
125 grams / 4 ounces firm tofu (~ 1 c), cut into 1.2cm / 0.5-inch cubes
1 shallot/scallion, finely sliced
2 Eggs, whisked
Directions:
For the Mushrooms:
Add the shiitake mushrooms into a large mixing bowl, then pour in enough boiling water to submerge them. Let them soak for about 30 minutes.
Drain the mushrooms and slice them into thin pieces.
For the Poached Chicken:
In a large pot, add the soy sauce, sesame oil, salt, pepper, ginger, sugar, chili, and chicken broth. Stir everything until well blended.
Place the pot on the stove and turn the heat to medium-high. Bring it to a simmer.
Put the chicken breasts, then stir to combine. Cook for about 10 minutes.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.
To Finish the Soup:
Put the shredded chicken back into the pot together with the bamboo shoots, vinegar, tofu, shiitake mushrooms, and wood ear mushrooms. Stir everything until well combined and simmer for about 10 minutes.
In a small bowl, add water and cornflour. Stir to combine, then put pour it into the soup. Stir until well blended and bring to a simmer.
Gradually add the egg and stir continuously until well blended.
Taste and add more seasonings if needed. Remove from the heat. Garnish with chopped shallots.
Serve hot. Enjoy!
Notes:
I highly recommend using shiitake mushrooms for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 216cal (11%) Carbohydrates: 19g (6%) Protein: 21g (42%) Fat: 6g (9%) Saturated Fat: 1g (6%) Cholesterol: 93mg (31%) Sodium: 501mg (22%) Potassium: 622mg (18%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 130IU (3%) Vitamin C: 1.6mg (2%) Calcium: 55mg (6%) Iron: 1.7mg (9%)
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