Chicken Egg Soup with Tofu

Prep + Cooking TIme : 30 mins

Ingredients:

Egg Tofu (soft) – 100 g (Cut in pieces)
Minced Chicken – 150 g
Cabbage – 200 g (cut in pieces)
Chicken broth – 700 ml
Mushrooms 80 g (cut in pieces) I used dried shiitake. Soak it in water until soft before use.
Coriander with root 10 g (Cut the root and chop 1 inch long)
Spring onion – 10 g (chop 1 inch long)
Pepper – 1 tsp
Garlic – 1 tsp
Soy sauce – 2 tbsp
Fish sauce – 3 tsp

Method:

Marinate the Chicken

Pound the coriander root with garlic and 0.5 tsp of pepper together add 2 tsp of fish sauce and marinate the minced chicken for 10 mins. Make it in the shape of a ball.

Cooking method

1. Boil the chicken broth

2. Add the chicken ball in the pot for 5 mins or until it cooked

3. Add cabbage, mushrooms

4. Add 1 tsp of fish sauce, 2 tbsp of soy sauce.

5. Boil them together until everything cooked well then add the egg tofu in for just 5 mins.

6. Turn off the heat, add coriander and spring onion. Sprinkle the 0.5 of pepper before you serve.

* You can add more amounts of the ingredients if you like or use only soy sauce if you don’t like fish sauce. The taste should be not too salty. There will be a bit of natural sweetness from cabbage and the smell from Shiitake and pepper will only add to the goodness of this healthy and delicious soup.