Chicken & shiitake egg drop soup
Calorie controlled cooking spray
450 g, Shiitake, stems removed and caps sliced
2 teaspoons, finely chopped
4 medium, trimmed, green and white parts chopped seperately
Chicken stock cube(s)
1 cube(s), 480ml made with 1 stock cube
4 teaspoons, reduced salt
Bart Chilli Paste
7 teaspoon, (1 teaspoon plus 2 tablespoons to serve)
Chicken breast, skinless, grilled
230 g, chopped
½ teaspoons, level
Egg, whole, raw
2 large, raw, beaten
- Mist a large pan with cooking spray and set over a medium heat. Add the mushrooms, ginger and the white parts of the spring onions, and cook for 5 minutes, stirring often, until the mushrooms are tender.
- Add the stock, soy sauce, chilli paste and cooked chicken, then bring the mixture to the boil and cook for 1 minute.
- In a small bowl, combine the cornflour and 1 teaspoon water. Stir the mixture into the soup, then reduce the heat to a simmer and cook for another 3 minutes.
- Spoon about 3 tablespoons of the hot soup into a small bowl and stir in the eggs. Slowly pour the egg mixture back into the pan and cook, stirring constantly, for 1 minute. Serve the soup with the green parts of the spring onions scattered over the top and the extra chilli paste on the side for drizzling over.