Prep 5 mins
Cook 30 mins
This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!
- 6 cups chicken stock
- 1⁄4 lb julienned lean pork or 1⁄4 lb chicken
- 2 tablespoons garlic and red chile paste
- 2 tablespoons soy sauce
- 3⁄4 teaspoon ground pepper
- 4 eggs, beaten
- 5 tablespoons cornstarch
- 1 cup sliced shiitake mushroom
- 1 (15 ounce) canpeeled straw mushrooms
- 1⁄2 ounce dried black fungus (soak in water for an hour before using)
- 1 (7 ounce) cansliced bamboo shoots
- 1 (7 ounce) can sliced water chestnuts
- 1 (15 ounce) can baby sweet corn cobs
- 1⁄2 lb soft tofu, sliced into 1/4 inch cubes
- 1⁄4 cup white vinegar
- 1 teaspoon sesame oil
- finely chopped scallion (to garnish)
- Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
- Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
- bring back to a simmer and pour the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
WONDERFUL SOUP! This recipe is the best I've had. Marinating it over night really adds to the depth of flavor, great tip! The 2nd time I made this I doubled the amount of liquid and spice and left the veggie amounts the same. I like extra broth. It's also worth mentioning that I thought I wouldn't like the Tofu- but when it's left to marinate it completely takes on the flavor of the soup! This recipe is a keeper!
Great soup! I'm a rookie at cooking and was very happy with the results. Thank you so much.
I am in love with this soup. I made this last night and eating the leftovers now. I made my own broth from a whole chicken since I needed the meat for chicken salad for another meal anyway...I kept the meat from the legs and wings for this soup...I have no idea if I used only 6 cups of stock...I think it was probably more as I just filled my stock pot...I ended up adding 1 tablespoon more of soy sauce, chili sauce (I used Japanese style since I love the flavor) and vinegar (I used rice vin 'cause its what I had). I also added a tbsp of duck sauce which is something I usually add at the table when going out for chinese. This simmerd for much longer at the end after everything was added but I think it was all the better for it...I just served with some chow mein noodles and everyone enjoyed it...so yummy...I'll be making this again for sure...I may try adding slivers of beef next time...this is also easy enough to make as part of a large chinese meal. Just put the pot on the back burner to simmer while you do everything else...I normally find Chinese food to be overwhelming but this is easy and better than the restaurants and with my efforts to keep kosher in a place where there are no kosher restaurants this is a great find...thanks for posting!