Healthy Sour and Spicy Chicken Soup with Veggies
Fresh carrots, mushrooms, tomatoes, red onion, and chicken from Canada blend harmoniously with Far Eastern Asian ingredients like bamboo shoots and black fungus to create a symphony of flavors in this Taiwanese-style sour and spicy soup. It's an ideal dish to warm up on cold winter days.
The Taste of Winter Energy @ Montreal
1/21/2025
Servings: 8 Portions
INGREDIENTS
250g chicken thigh, cut into thin strips
150g mushrooms, sliced
½ red onion (60g), thinly sliced
2 tomatoes (40g), diced
150g carrots, julienned (cut into thin strips)
400g tofu, cut into 0.5 cm thick strips
150g bamboo shoots, julienned (cut into thin strips)
5g dried black fungus, soaked and julienned (cut into thin strips)
1200ml water
2 eggs, beaten
2 stalks scallion, finely chopped (for garnish)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon white pepper
6 tablespoons potato starch, mixed with 6 tablespoons water
1 tablespoon vinegar
½ teaspoon sesame oil
INSTRUCTIONS
Prepare the Ingredients:
1. Soak the black fungus:
Place the dried black fungus in a bowl of water and soak for 30 minutes until softened and restored to its original shape. Drain and julienne (cut into thin strips).
2. Prep the vegetables and tofu:
Cut the carrots, tofu, and bamboo shoots into thin strips.
Slice the mushrooms.
Dice the tomatoes.
Blanch the Vegetables and Tofu:
1. Bring 1200ml of water to a boil in a medium pot.
2. Add the sliced mushrooms, julienned carrots, tofu, bamboo shoots, and black fungus to the boiling water. Cook for about 10 seconds, then remove and drain. Set aside
Stir-Fry the Aromatics and Chicken:
1. Heat 1 tablespoon of vegetable oil in the same pot over medium heat.
2. Add the sliced red onion and stir-fry for 1 minute until fragrant and lightly golden.
3. Add the diced tomatoes and stir-fry for another minute.
4. Add the thinly sliced chicken and stir-fry for 2 minutes until the chicken turns white.
Combine and Season the Soup:
1. Add 1200ml of water to the pot, along with the stir-fried ingredients and blanched vegetables and tofu.
2. Bring the mixture to a boil, then season with salt and white pepper to taste.
Reduce the heat to maintain a gentle boil.
Thicken the Soup:
1. In a small bowl, mix potato starch with water until smooth, ensuring there are no lumps.
2. Gradually pour the starch mixture into the soup while stirring lightly.
This will thicken the soup to a gravy-like consistency.
Add the Eggs and Final Touches:
1. Gradually drizzle the beaten eggs into the soup while stirring lightly to create ribbons.
2. Add vinegar and sesame oil, stirring gently to combine.
Serve:
Ladle the soup into bowls and garnish with finely chopped scallions.
Serve hot and enjoy!
