Source:

Teri Brethen

Serves/Makes:6

Ingredients

• 7 cups (1650 ml) vegetable broth
• 1-1/2 cups (350 ml) Tofu, cubed
• 1 cup (225 ml) fresh shiitake mushrooms, sliced
• 3 green onions, chopped
• 3/4 can bamboo shoots, halved
• 2 tbsp (30 ml) fresh minced ginger
• 1 tsp (5 ml) of red pepper, plus or minus to taste
• 1 large chicken breast, cooked and cubed
• 2 eggs
• 3 tbsp (45 ml) cornstarch or flour
• 3 tbsp (45 ml) of water
• 3 tbsp (45 ml) of seasame oil

Preparation

• Cook chicken breast in a skillet with seasame oil.
• In a large pot combine broth, tofu, mushrooms, shoots.
• Bring to a boil.
• Add ginger, red pepper, onion.
• In a small bowl mix eggs, cornstarch & COLD water.
• Add egg mixture slowly to soup.
• Reduce heat.
• Add chicken and simmer 15 to 20 minutes.
• Serves 6
• Can be used as an appetizer or main dish w/ Ginger Salad.

Comments

This recipe is from the Philippines. My father is a retired LTC of the United States Army and I spent many years in foreign countries. This soup has been a favorite for whoever I have fixed it for. It was my Nanny's secret recipe and she gave it to me before I came back state side. I also have lot's of German recipes if anyone is interested.