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Chicken Soup

Chicken Soup recipe image
This International soup features Quarts chicken stock, Block (16 oz.) of tofu, cut into 1 1/2 inch long strips, Shitake mushrooms, cut into thin slices. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Calories: 1518.5
Description
This International soup features Quarts chicken stock, Block (16 oz.) of tofu, cut into 1 1/2 inch long strips, Shitake mushrooms, cut into thin slices. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/2 Quarts chicken stock
  • 1 Block (16 oz.) of tofu, cut into 1 1/2 inch long strips
  • 5 Shitake mushrooms, cut into thin slices
  • 1/2 cups Soy sauce
  • 1/2 Teaspoon. white pepper
  • 1/2 cups White vinegar
  • 1 1/2 Cups bamboo shoot strips
  • 2 Tablespoons cornstarch dissolved in 4 tablespoons water
  • 3 Eggs. beaten
  • 1/2 Teaspoon. sesame oil
Directions
  1. 1
    Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil

Nutrition Facts

Amount Per Serving
Calories 1518.5kcal
% Daily Value *
Total Fat 73.1g113%
Saturated Fat 20.0g100%
Cholesterol 534.0mg178%
Sodium 2190.4mg92%
Total Carbohydrate 12.9g5%
Dietary Fiber 1.7g7%
Sugars 2.8g
Protein 168.4g337%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bamboo, beaten, block, boiling, chicken, cornstarch, cups, cut, dissolved, eggs, inch, international, long, mushrooms, oil, pepper, quarts, sauce, sesame, shitake
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-34/