Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bamboo shoots
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced green onions
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg, beaten
- 1 teaspoon sesame oil
- 1 teaspoon chili paste
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the shiitake mushrooms, bamboo shoots, carrots, celery, and water chestnuts to the pot.
3. In a small bowl, whisk together the rice vinegar, soy sauce, cornstarch, and water until smooth.
4. Pour the mixture into the pot and stir until well combined.
5. Reduce the heat to medium and let the soup simmer for 10-15 minutes or until the vegetables are tender.
6. In a small bowl, beat the egg and slowly pour it into the soup while stirring.
7. Add the green onions, sesame oil, chili paste, salt, and pepper to the soup and stir until well combined.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shiitake mushrooms can be substituted with button mushrooms.
- Bamboo shoots can be substituted with sliced water chestnuts.
- Rice vinegar can be substituted with apple cider vinegar.
- Soy sauce can be substituted with tamari sauce.
- Chili paste can be substituted with red pepper flakes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced tofu for a vegetarian option.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- To make the soup spicier, add more chili paste or red pepper flakes.
- To make the soup less sour, reduce the amount of rice vinegar.
- To make the soup thicker, add more cornstarch.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve the soup with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the soup is too sour, reduce the amount of rice vinegar.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lung Fung soup is a traditional Chinese soup that originated in the Guangdong province.
Flavor profiles:
- The soup is hot and sour with a savory umami flavor from the mushrooms and soy sauce.
Serving suggestions:
- Serve the soup as a starter for a Chinese-inspired meal.
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Region: Chinese