Chicken & shiitake egg drop soup
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Mushrooms
450 g, Shiitake, stems removed and caps sliced
Root Ginger
2 teaspoon(s), finely chopped
Spring Onions
4 medium, trimmed, green and white parts chopped seperately
Chicken stock cube(s)
1 cube(s), 480ml made with 1 stock cube
Soy Sauce
4 teaspoon(s), reduced salt
Chilli paste
7 teaspoon(s), We used Bart's
Chicken breast, skinless, grilled
230 g, chopped
Cornflour
½ teaspoon(s), level
Egg, whole, raw
2 large, raw, beaten
Instructions
1
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.
2
Add the stock, soy sauce, chilli paste and cooked chicken, then bring the mixture to the boil and cook for 1 minute.
3
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.
4
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.
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