Chicken Soup with Sprouts and Lemon Balm
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 30 grams (approximately 1 ounce) dried shiitake mushrooms
- 500 grams (approximately 18 ounces) Chicken breasts
- 2 Tbsps dark soy sauce
- 100 grams (approximately 3 1/2 ounces) Mung bean sprouts
- 100 grams (approximately 3 1/2 ounces) soybean sprout
- 125 grams (approximately 4 1/2 ounces) canned Bamboo shoots
- 5 scallions
- 400 milliliters (approximately 13 1/2 ounces) Vegetable broth
- 400 milliliters (approximately 13 1/2 ounces) Chicken broth
- Lemon balm
- 3 Tbsps sesame oil
- 3 Tbsps Oyster sauce
- salt
- freshly ground peppers
How healthy are the main ingredients?
Chicken breastBamboo shootsshiitake mushroomsesame oilsoy saucesaltPreparation steps
1.
Soak the mushrooms in water to cover until softened, about 30 minutes. Cut the chicken in bite-sized pieces, marinate with soy sauce and leave for 15 minutes. Rinse the mung bean and soy bean sprouts. Drain the bamboo shoots. Rinse the scallions, pat dry, remove the dark green parts and thinly slice the white parts.
2.
Heat the oil in a wok, remove the meat from the marinade, drain and saute. Add the scallions, both broths and the lemon balm and bring to a boil.
3.
Lift the mushrooms from the soaking liquid, rinse and halve the mushrooms. Add to the pan and simmer 5 minutes. Add the sprouts, remove the lemon balm and season the soup with oyster sauce, salt and pepper. Spoon into bowls and serve garnished with fresh lemon balm.
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