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Chicken Soup

Chicken Soup recipe image
This Chinese soup features Cups (1 liter) chicken or vegetable stock, Salt, Sugar, Grated ginger, g) fresh or frozen green peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. 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.
Cuisine:
Courses:
Difficulty: Beginner
Calories: 1635.4
Description
This Chinese soup features Cups (1 liter) chicken or vegetable stock, Salt, Sugar, Grated ginger, g) fresh or frozen green peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. 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
  • 4 Cups (1 liter) chicken or vegetable stock
  • 1 teaspoons Salt
  • 1 teaspoons Sugar
  • 1/2 tablespoons Grated ginger
  • 1/2 cups (60 g) fresh or frozen green peas
  • 1 Large tomato, diced
  • 8 oz (250 g) soft tofu, diced
  • 4 Large fresh shiitake mushrooms, diced; or 4 dried black Chinese mushrooms,
  • 2 Dried wood ear mushrooms, soaked in water and thinly sliced (optional)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons black vinegar
  • 1 teaspoons Sesame oil
  • / 2 teaspoon freshly ground black pepper
  • / 2 teaspoon ground Sichuan peppercorns or sansho pepper
  • 2 Eggs, beaten
  • 2 Tablespoons cornstarch blended with 2 tablespoons water
  • 4 Spring onions, sliced
  • 1 M1nute. Do not st1r
Directions
  1. 1
    soaked in warm water, stems discarded, and caps diced Pinch of ground white pepper Chili oil, to serve (optional) Black vinegar, to serve (optional) tomato tofu. and mushrooms Return to a bo1l and s1mmer for 3 minutes pepper. and st1r Slowly drizzle the beaten eggs 1nto the soup and let s1t for while st1rr1ng gently. Keep st1rnng until the soup thickens. S1mmer for 1 more m1nute, then turn off the heat drops of ch1h 011 and black vmegar. 1f des1red
  2. 2
    Add the soy sauce. v1negar. sesame oil. black pepper. and Sichuan
  3. 3
    Stir the cornstarch m1xture. then pour 1t slowly 1nto the s1mmenng soup
  4. 4
    Serve hot, garn1shed w1th spnng omons and white pepper. Add a few

Nutrition Facts

Amount Per Serving
Calories 1635.4kcal
% Daily Value *
Total Fat 57.2g88%
Saturated Fat 15.8g79%
Cholesterol 256.6mg86%
Sodium 6566.0mg274%
Total Carbohydrate 184.5g62%
Dietary Fiber 29.7g119%
Sugars 38.8g
Protein 100.6g202%

* 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: 250, beaten, black, blended, bnng, bo1l1n, chicken, chinese, cornstarch, cups, diced, dried, ear, eggs, fresh, freshly, frozen, g1nger, ginger, grated
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-61/