Description
A glossy, fragrant Chinese soup that perfectly balances savory, spicy, and tangy flavors, featuring tender chicken, mushrooms, bamboo shoots, and tofu for a comforting meal or elegant starter.
Ingredients
220 g (7 oz) chicken breast
12 dried shiitake mushrooms (or 150 g / 5 oz fresh), sliced after soaking
1/2 cup wood ear mushrooms, chopped into 1.5 cm (3/5 in) pieces
1 tsp dried chili / red pepper flakes (adjust to taste)
2 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp finely grated ginger
1/2 tsp white pepper (or black pepper substitute)
6 cups (1.5 L) chicken or vegetable stock/broth, low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)
125 g (4 oz) firm tofu, cut into 1.2 cm (0.5 in) cubes
1/4 cup bamboo shoots, thinly sliced
2 eggs, whisked
1/4 cup (40 g) cornstarch / cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot / scallion, finely sliced
Instructions
- Soak dried shiitake mushrooms in boiling water for 20–30 minutes until softened. Drain and slice thinly.
- In a large pot, combine chicken or vegetable broth, ginger, soy sauces, chili flakes, sugar, pepper, and sesame oil. Bring to a simmer.
- Add chicken breast to the simmering broth, cover, and cook gently for about 10 minutes. Remove the chicken, shred it, and set aside.
- Add vinegar, shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken to the broth. Simmer for 10 minutes.
- In a small bowl, mix cornstarch with water until smooth. Slowly pour into the soup while stirring continuously to avoid lumps. Simmer until slightly thickened.
- Pour the whisked eggs into the soup in a thin stream while stirring gently to form egg ribbons.
- Taste and adjust seasoning with salt, extra chili, or vinegar as desired. Garnish with sliced shallots before serving.
Notes
For a vegetarian version, skip the chicken and use vegetable broth.
Adjust chili and vinegar levels to suit your preferred spice and tanginess.
Firm tofu works best as it holds its shape during cooking.
To reheat, warm gently on the stove and thicken with a little extra cornstarch slurry if needed.
Not suitable for freezing as cornstarch may separate after thawing.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 180
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
