Ingredients with Measurements:
- 8 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced button mushrooms
- 1 cup sliced oyster mushrooms
- 1/2 cup thinly sliced bamboo shoots
- 1/4 cup sliced green onions
- 1/4 cup sliced ginger
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 beaten eggs
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring chicken broth to a boil over medium-high heat.
2. Add shiitake mushrooms, button mushrooms, oyster mushrooms, bamboo shoots, green onions, and ginger. Stir to combine.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. In a small mixing bowl, whisk together soy sauce and rice vinegar. Add to the pot and stir to combine.
5. In another small mixing bowl, whisk together cornstarch and water until smooth. Add to the pot and stir to thicken the soup.
6. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 15g
Protein: 12g
Sodium: 1300mg
Substitutions for ingredients:
- Any type of mushroom can be used instead of shiitake, button, and oyster mushrooms.
- Sliced water chestnuts can be used instead of bamboo shoots.
- Red onions can be used instead of green onions.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add noodles or rice for a heartier meal.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use a whisk to stir the soup while adding the beaten eggs to create a silky texture.
- Adjust the amount of soy sauce and rice vinegar to your taste preference.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and a drizzle of sesame oil.
Garnishes:
Sliced green onions, sesame oil, chili flakes, cilantro
Pairings:
Steamed rice, stir-fried vegetables, dumplings
Suggested side dishes:
Egg rolls, potstickers, steamed buns
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, whisk together more cornstarch and water and add it to the pot while stirring.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lung Fung soup is a traditional Chinese soup that originated in the Guangdong province of China. It is known for its silky texture and umami flavor.
Flavor profiles:
Savory, umami, slightly sour
Serving suggestions:
Serve the soup as a starter or as a main dish with rice or noodles.
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