Chinese Soup Better Than From a Takeout Place
An aromatic, slightly spicy, and truly addictive soup in a homemade version.
Prep time
20 min
Cook time
40 min
Total
1 godz.
Servings
6
Difficulty
Łatwy
Ingredients
Soup
- 1 szt.chicken breast
- 1 opak.chinese vegetable mix (450-500 g)
- 2 szt.eggs
- 100 mlrice vinegar
- 5 łyżeksoy sauce
- 2 szt.chili peppers (or 1-2 teaspoons sambal oelek)
- 1 kawałekginger (thumb-sized piece)
- 1 łyżeczkasesame oil
- 4 łyżeczkisugar
- salt (to taste)
- ketchup or tomato paste (to taste)
- 2 łyżkipotato starch
- 2 lwater
- chives (for serving)
- oil (for frying)
Nutrition facts* / 6 servings
of which saturated 0.1 g
of which sugars 0.2 g
* Approximate values, calculated from 2 of 15 recipe ingredients.
Instructions
- 1
Bring 2 liters of water to a boil with the ginger.
- 2
Add the chicken breast and cook for about 30 minutes.
- 3
Remove the meat, shred it, and set aside. You can discard the ginger or leave it, as you prefer.
- 4
In a pan, sauté the vegetables with the chili, a bit of salt, and ketchup or tomato paste.
- 5
Transfer the vegetables into the stock.
- 6
Add the shredded chicken, soy sauce, rice vinegar, and sugar.
- 7
Mix the potato starch with water and pour it into the soup to thicken it.
- 8
While the soup is boiling, pour in the beaten eggs in a thin stream, stirring the whole time.
- 9
Finally, season to taste and serve with chives.
Tip
First mix the starch well with cold water so it doesn't form lumps.
Common mistake
Pouring in the eggs too fast without stirring will give you large chunks instead of delicate strands.
Serving suggestion
Serve hot, generously topped with chives.
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