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Vegetable Bird's Nest Soup Recipe

Ingredients with Measurements:
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 cup shredded cabbage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Chopped scallions for garnish

Special equipment needed:
- None

Step-by-step instructions:

1. In a large pot, sauté the onion and celery in sesame oil until softened.
2. Add the shredded carrots, zucchini, and cabbage to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Reduce heat to low and let simmer for 10-15 minutes, or until the vegetables are tender.
5. In a small bowl, whisk together the soy sauce and cornstarch until smooth.
6. Slowly pour the soy sauce mixture into the soup, stirring constantly, until the soup thickens slightly.
7. Slowly pour the beaten eggs into the soup, stirring constantly, until the eggs are cooked and form "nests" in the soup.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped scallions.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 6g
- Fiber: 3g

Substitutions for ingredients:
- Any combination of shredded vegetables can be used in place of the carrots, zucchini, and cabbage.
- Tamari can be used in place of soy sauce.
- Olive oil can be used in place of sesame oil.

Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use vegetable broth and omit the eggs for a vegan version of the soup.

Tips and tricks:
- Be sure to whisk the soy sauce and cornstarch together before adding to the soup to prevent lumps.
- Slowly pour the beaten eggs into the soup while stirring constantly to create the "nests".
- Garnish with additional chopped vegetables or herbs for extra flavor and color.

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 low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a garnish of chopped scallions.

Garnishes:
- Chopped scallions, chopped herbs, or additional shredded vegetables.

Pairings:
- Serve with a side of crusty bread or crackers.

Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.

Troubleshooting advice:
- If the soup is too thick, add additional broth or water to thin it out.

Food safety advice:
- Be sure to cook the eggs thoroughly to prevent foodborne illness.

Food history:
- The origins of bird's nest soup can be traced back to ancient China, where it was considered a delicacy and believed to have medicinal properties.

Flavor profiles:
- This soup is savory and slightly sweet, with a hint of sesame flavor.

Serving suggestions:
- Serve as a light lunch or dinner, or as a starter to a larger meal.

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Region: Chinese

Taste: Savory, Umami, Earthy, Nutty, Mild