Name: Chicken Vegetable Soup with Egg Ribbons
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4 (estimated)
Ingredients: (3 1/4 cups) water; 120 g (4.2 oz) chicken breast; 65 g (2.3 oz) carrot; 40 g (1.4 oz) pickled baby corn, drained; 30 g (1.1 oz) canned sliced mushrooms, drained; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground black pepper; Salt to taste; 1 1/2 teaspoons vegetable oil; 1 1/2 teaspoons soy sauce; 1 tablespoon tomato ketchup; 1 1/2 tablespoons cornstarch; 125 ml (1/2 cup) cold water; 1 egg; 1 1/2 teaspoons lemon juice; 2–3 tablespoons chopped fresh parsley; Extra fresh parsley for serving

Method

10 steps

Heat 750 ml water in a pot over medium heat.
Add 120 g chicken breast, 65 g carrot, 40 g pickled baby corn, 30 g canned sliced mushrooms, 1/2 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground black pepper, and salt to taste.
Cook for, then flip the chicken breast, cover, and cook another.
Remove the cooked chicken, shred it into small pieces, and return it to the soup.
Add 1 1/2 teaspoons soy sauce and 1 tablespoon tomato ketchup to the broth.
Mix 1 1/2 tablespoons cornstarch with 125 ml cold water to make a slurry.
Pour the slurry into the soup and cook for, stirring constantly, until the broth thickens and becomes glossy.
Beat 1 egg until smooth, then slowly pour it into the soup in a thin stream while stirring in circular motions to form delicate egg ribbons.
Add 1 1/2 teaspoons lemon juice and chopped parsley, then remove from heat.
Garnish with extra fresh parsley and serve.

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