John Myers
Contents
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Ingredients
- 140 g Canned bamboo strips
- 100 g Brown mushrooms
- 1 Carrot approx. 100 g
- 100 g Grilled skinless chicken breast fillet (leftover from yesterday / chicken meal
- 1 Glass Chicken broth with chicken 340 ml
- 1020 ml Water (3 times the glass filled / rinsed)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Light rice vinegar
- 1 tbsp Maggi wort
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tsp Sambal oelek
- 1 tsp Glutamate or alternatively instant chicken broth
- 2 tbsp Tapioca starch
- 2 Eggs
- Chive rolls freeze-dried
Instructions
- Drain the bamboo strips from the tin well. Clean / brush the mushrooms, quarter and cut into small slices. Peel the carrot with the peeler, cut into 3 parts and cut everything into small sticks. Cut the chicken breast fillet into small pieces. Put the chicken broth (1 glass 340 ml) with water (3 * 340 ml) in a saucepan and heat. Add the bamboo strips, mushroom slices, carrot sticks and pieces of chicken breast fillet and serve with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), light soy sauce (1 tbsp), light rice vinegar (1 tbsp), Maggi seasoning (1 tbsp), sugar (1 tbsp) , Salt (1 teaspoon), sambal oelek (1 teaspoon) and glutamate (1 teaspoon) or instant chicken broth (1 teaspoon). Let everything simmer / boil for about 15 minutes. Mix the tapioca starch (2 tbsp) in a little cold water and stir into the soup. Whisk the eggs and pour them into the simmering soup in portions. Pour the soup into soup bowls and serve sprinkled with chives.
