Chinese Mushroom Soup | Mushroom & Chicken Soup
A warm and comforting Chinese style mushroom soup cooked in chicken stock with vegetables and Chinese flavors.
Servings 4
Ingredients
- 200 grams button mushrooms sliced
- 1 small onion chopped into cubes
- ½ cup boiled and shredded chicken optional
- 3 cups chicken stock
- 3 cloves garlic chopped
- 1 green chili chopped
- ½ cup chopped spring onion
- ¾ tsp salt
- ½ tsp black pepper powder
- 2 tbsp dark soya sauce
- 1 tbsp vinegar
- 1 tsp sugar
- ½ cup cornstarch 1/2 cup water + 4 tsp cornflour
- 4 tbsp cooking oil
Instructions
- Heat oil in a wok or kadai and add garlic. Fry till light brown and aromatic.
- Then add mushrooms and fry on slightly high heat for half a minute.
- Now add salt, black pepper powder, soya sauce, sugar, and vinegar.
- Cook mushroom for another half minute and add the chicken stock or vegetable stock.
- Now add boiled chicken pieces and if you want a vegetarian version then skip this step. Add chopped green chilies and cubed onion pieces.
- When the stock starts boiling, add the cornflour mixture little by little till you get the desired consistency you want.
- Cook for 1 more minute and serve hot.
Notes
Tips:
Chicken stock/ vegetable stock can be made by dissolving stock cubes with water.
Or
Boil chicken bones + 1 carrot sliced + 1 onion cubed + 3 pods of garlic + salt and pepper.
Or
Boil chicken bones + 1 carrot sliced + 1 onion cubed + 3 pods of garlic + salt and pepper.