Description
A warming, bold soup that perfectly balances spicy heat and tangy sourness, filled with tender chicken, silky egg ribbons, and a deeply savory broth.
Ingredients
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Chicken breast, thinly sliced – 400 g (14 oz)
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Chicken broth – 1.5 liters (6 cups)
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Shiitake mushrooms, sliced – 120 g (1 cup)
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Bamboo shoots, julienned – 120 g (1 cup)
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Firm tofu, cut into strips – 200 g (7 oz)
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Garlic, minced – 4 cloves
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Fresh ginger, grated – 1 tablespoon
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Soy sauce – 60 ml (¼ cup)
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Rice vinegar – 60 ml (¼ cup)
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White pepper – 1 to 1½ teaspoons
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Chili paste – 1 to 2 tablespoons
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Cornstarch – 2½ tablespoons
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Water – 60 ml (¼ cup)
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Eggs, beaten – 2 large
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Sesame oil – 2 teaspoons
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Green onions, sliced – 3
Instructions
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Heat a large pot over medium heat and sauté garlic and ginger until fragrant.
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Add chicken broth and bring to a simmer.
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Add chicken and cook until just done.
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Stir in mushrooms, bamboo shoots, and tofu; simmer 5 minutes.
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Add soy sauce, vinegar, white pepper, and chili paste; adjust to taste.
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Stir in cornstarch slurry and simmer until slightly thickened.
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Slowly drizzle in beaten eggs while stirring gently.
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Finish with sesame oil and green onions, then serve hot.
Notes
Adjust spice and sourness gradually to suit your taste. Add fresh green onions just before serving for the best flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes