This soul warming Asian soup is loaded with protein and vegetables. Whether under the weather, on a diet or just looking for a healthy meal choice this lovely soup fits the bill.
|1 tbsp||(15 mL) Vegetable oil|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into ½ inch (1 cm) pieces|
|2 cups||(500 mL) Shitake mushrooms, stems removed, thinly sliced|
|1||(227 mL) Can bamboo shoots, drained, julienned|
|8||(2 L) Chicken broth|
|2 tbsp||(30 mL) Red wine vinegar|
|2 tbsp||(30 mL) Rice vinegar|
|1 tbsp||(15 mL) Soy sauce|
|1 1/2 tsp||(7 mL) Sugar|
|1 1/2 tbsp||(20 mL) Cornstarch|
|3||Green Onions, thinly sliced|
|Chopped fresh cilantro|
HEAT oil in a large pot over medium-high. Add chicken and cook 6-8 minutes or until golden brown. Add mushrooms and continue to cook for 1-2 minutes. Add carrots, bamboo shoots, tofu and chicken broth. Bring to a boil, reduce heat and simmer for 8-10 minutes or until vegetables are tender.
WHISK together vinegars, soy, sugar and cornstarch. Stir into soup and simmer for 2-3 minutes. Slowly drizzle in the beaten egg while stirring allowing it to scramble in the soup. Add green onions.
SERVE garnished with cilantro.
Serves a Crowd
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