 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I tried many different recipes for this soup and something was always missing. I just couldn't get the taste I was looking for. Well I found it..Enjoy! Ingredients:
8 cups chicken stock |
1 small chicken breast, thinly sliced |
250 g firm tofu, julienned |
1 cup sliced dried shiitake mushroom, soaked & rinced |
1/2 cup dried black fungus, soaked & rinced |
1 tablespoon chinese chili-garlic sauce |
1/4 cup julienned bamboo shoot |
2 lemons, juice of |
2 eggs |
2 tablespoons cornstarch |
2 -3 tablespoons cold water |
pepper |
soy sauce (optional) |
Directions:
1. Heat stock and add the mushrooms and fungi. Cook 10 minutes. Add the fresh thinly sliced chicken, Tofu, Chili/Garlic Sauce, Bamboo shoots and juice of 2 lemons. Cook on Medium low for 15 minutes. Add pepper and Soy Sauce. Bring to a boil. In a small bowl mix up eggs and in a slow stream pour into boiling soup while stirring. Mix the cornstarch with water and stir into soup.
|
|