Asian Vegetable Soup with Chicken
Ingredients
- Ingredients
- 100 grams shiitake mushrooms
- 100 grams Wood Ear Mushrooms
- 1 bunch Radish (with greens)
- 125 grams Snow peas
- 250 grams Chicken breasts
- salt
- peppers
- 1 Tbsp Lime juice
- 1 Tbsp vegetable oil
- 1 l Chicken broth
- 3 Tbsps soy sauce
- 2 Tbsps Rice wine
Preparation steps
Remove the stems from the shiitake mushrooms. Clean the mushrooms with a damp cloth and cut into slices or chunks. Rinse the radishes, pluck leaves into pieces and thinly slice the radishes. Remove the strings from the snow peas, rinse, halved and cut into thin strips. Mix together the mushrooms, radishes, radish greens and snow peas.
Cut the chicken into bite-sized pieces and saute in a pan with oil until just cooked through, season with salt and pepper and sprinkle with lemon juice.
In a saucepan, bring the chicken broth, soy sauce and rice wine to a boil. Set aside about 4 tablespoons of the vegetable mixture, add the remainder to the simmering broth, cook 3 minutes.
Add the meat to the soup and let stand until heated through. Season to taste, spoon into bowls and serve sprinkled with the reserved vegetables.
