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Nutritious Chicken and Mushroom Soup
During the days of having COVID, I didn't feel like eating rice, so I made hot soup that's easy to swallow and soothing for the throat, while also being nutritious and visually appealing. 😅
Nutritious Chicken and Mushroom Soup
During the days of having COVID, I didn't feel like eating rice, so I made hot soup that's easy to swallow and soothing for the throat, while also being nutritious and visually appealing. 😅
Cooking Instructions
- 1
Boil the chicken with a pinch of salt, remove it and let it cool, then shred it. If there is any foam, skim it off to keep the broth clear.
- 2
Remove the husks from the sweet corn, wash, and cut the kernels off with a knife. Peel and wash the carrot, then dice it. Dice the pork roll as well.
- 3
Soak the shiitake mushrooms in water to soften, wash, and slice thinly.
- 4
Sauté the onions until fragrant, then stir-fry the shiitake mushrooms and chicken, seasoning with a bit of pepper, soup powder, and MSG.
- 5
Boil the corn and carrots with a little water, a pinch of salt, and a pinch of sugar until thoroughly cooked, then remove them, keeping the water.
- 6
Add all the corn, carrots, pork roll, mushrooms, and chicken to the chicken broth, and adjust the seasoning to taste.
- 7
Mix the tapioca starch with the corn boiling water, stir until dissolved, then pour it into the chicken pot to thicken.
- 8
Separate the egg whites and yolks. Bring the soup to a boil, pour in the egg whites while stirring to create patterns, then add the yolks.
- 9
Add cilantro, sprinkle with pepper, and enjoy ^^
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