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Asian Fusion Chicken Soup (FM)
Recipes | February 13, 2016
*yields 2 – 3 portions (macros based on 2)
Ingredients:
4 large eggs
1 poached chicken breast
2 cups chopped mushrooms
3 scallions finely chopped
1 tbsp extra virgin olive oil
1 1/2 cup chicken or beef broth
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 tbsp rice wine vinegar
Instructions:
- Heat up the olive oil in a sauce pan over medium heat and sauté the mushrooms until they start to turn light brown. About 4 – 5 minutes. Lower the heat and add the poached chicken, scallions, soy sauce, wine vinegar and sesame oil. Leave on a very low heat and mix occasionally.
- In the mean time, bring the chicken (or beef) broth to a boil in a medium size pot. Whisk the eggs first in a small bowl and then pour the whisked eggs slowly into the broth. Lower the heat and mix slowly for about a minute or two.
- Transfer the mushroom and chicken mixture from the sauce pan into the pot and and stir well.
- Serve hot.
Macros Per Portion:
Calories: 372.3
Carbs: 6 g
Net Carbs: 4.4 g
Fat: 24.1 g
Protein: 32.7 g
Private Member |
holland, pa
oh yum, I love soup! This looks great.
Private Member |
I enjoyed this soup.
Private Member |
san diego, ca, usa
I love this soup. I added bean sprouts, fresh grated ginger and turmeric, and a jalapeño. Delicious!
Private Member |
I thought this was really good. I used 4 cups of broth instead of 1.5 because I thought the picture looked more like stew instead of soup and it turned out just fine. I was confused about the rice wine vinegar, because I had rice vinegar and mirin (rice wine) and I wasn’t sure what to use. I went with the rice vinegar. I think next time I make it I might add bok choy and thicken it with xanthan gum to give it the texture of egg drop soup. Thanks for the recipe Zuzka!