Soup > Asian Soups > Chinese Soups

Tea Egg Soup Recipe

Ingredients with Measurements:
- 4 tea eggs
- 4 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/4 cup sliced scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 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 sliced shiitake mushrooms and bok choy to the pot and let simmer for 5 minutes.
3. Add the tea eggs to the pot and let simmer for an additional 5 minutes.
4. Add the soy sauce and sesame oil to the pot and stir to combine.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with sliced scallions.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Soup should be served hot.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 6g
- Protein: 10g

Substitutions for ingredients:
- Button mushrooms can be substituted for shiitake mushrooms.
- Baby spinach can be substituted for bok choy.

Variations:
- Add cooked noodles to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Tips and tricks:
- To make tea eggs, boil eggs for 5 minutes, then crack the shells and simmer in a mixture of soy sauce, black tea, and spices for 2 hours.
- Use leftover tea eggs from a previous meal to make this soup.
- Adjust the amount of soy sauce and sesame oil to taste.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup in a pot on the stove over medium heat until heated through.

Presentation ideas:
- Serve soup in a large bowl and garnish with sliced scallions.

Garnishes:
- Sliced scallions

Pairings:
- Serve with steamed rice for a complete meal.

Suggested side dishes:
- Steamed vegetables
- Dumplings

Troubleshooting advice:
- If the soup is too salty, add more chicken broth to dilute the flavor.

Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.

Food history:
- Tea eggs are a popular snack in China and are often sold by street vendors.

Flavor profiles:
- Savory, umami, slightly sweet

Serving suggestions:
- Serve as a light lunch or dinner.

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Region: Chinese

Taste: Savory, Umami, Salty, Aromatic, Earthy