Ingredients
Units
Scale
- 7–8 cups of stock
- 2 tbsp of chopped up garlic
- 2 whites of spring onions sliced very thin
- 2 tsp of any neutral oil
- Shredded chicken
- 3/4th of a can of corn
- 8–9 mushrooms sliced
- 1 cup of shredded cabbage
- 1 cup of shredded carrots
- A handful of chopped spring onion
- A handful of chopped cilantro
- Tofu (optional) cut into small pieces
- 2 T of dark soy sauce
- 2 T regular soy sauce
- 2 T Siracha
- 2 T spicy ketchup
- 3 T regular ketchup
- 2 T vinegar (adjust to your liking)
- Salt to taste
- 1/2 tsp of Black pepper
- 7 T of corn flour mixed in water to make a slurry
- 4 egg whites beaten (no yolks)
Instructions
- Take the oil in a thick bottom pan, heat till it’s very hot and add the whites of the spring onion. Fry till nice and golden.
- Add the garlic and do not brown. Only till it releases its aroma.
- Now add the stock to this garlic spring onion mixture. Add the chicken, corn, mushrooms and tofu. Let it come to a boil.
- Mix all the sauces and taste. You may need to add more vinegar or some more soy sauce.
- Add this to the soup along with the salt and pepper. Taste. Adjust your seasoning! You may find that I needs more pepper or salt or even sugar to balance out the vinegar!
- Now add the corn flour slurry slowly. Add only as much as you like your soup thickened.
- Once thick and boiling add the cabbage, carrots, spring onion & cilantro. Cook for a minute. You want your veggies to have a bite.
- Turn off the heat and while mixing slowly add the egg whites. They will cook with the heat and steam.
- Serve hot with a sprinkle of some greens, some vinegar and chilies!
Notes
- Pro tip: always use a wooden spoon to cook soup. A metal spoon won’t allow the soup to thicken!
- Prep Time: 20 mins
- Cook Time: 10 mins