There isn't much background on this one. I am tired of plain vegetable soup, I love Chinese food, (my husband is OBSESSED going on like 35 years now and no end in sight as you all know). And it is DIVINE my friends. It reminds me of when I mix half Hot and Sour Soup and half Egg Drop Soup. Yea, it is a marriage of sorts..........a beautiful one at that!
I used my favorite Asian inspired veggies, homemade stock, but please feel free to use store bought. Instead of using some flavor boosters I would get at the Asian Market I decided to keep it simple with things I know you ALL can get near and far, city and country, etc. Aren't I nice? No, I really try to always do that, I am not always successful but, I think I keep it pretty real, real food, real folks that whole thing. I would also love this with pork. I would not love this with beef. If you use pork, make your stock a half and half combo of chicken and beef, it makes it pork like. Or just use chicken. I also used ginger powder and onion powder, I don't like biting down on bits of either, but I wanted the flavor in this soup.
I also took the time to julienne my veggies in long(ish) thin strips. I like the look, I like the texture, and to me, it matters. I also cut my water chestnuts into sticks. I got the already sliced ones, stacked a few and made sticks. If you want a chunkier soup, well you just cut things the way YOU like them!
I am hoping you will love this as much as we do, you can really change the veggies out for whatever you want but you will then turn it back into vegetable soup and didn't we say we were bored of plain old veggie soup? We as in "I"? Doesn't it bug you when people say that. A waitress will as just you, "what are WE having today". Why does that bug me? Anyhoodle, onward we go, to Asian Chicken and Vegetable Soup. Super love!
You will need:
2 1/2 quarts of chicken stock
1/4 cup shao hsing wine (optional)
1/2 cup soy sauce
1 tbsp onion powder
1 tsp ground ginger
1 cup (8ozs) bamboo shoots
1 cup (8ozs) water chestnuts
10-14 ounces bean sprouts
1 lg carrot (mine was HUGE)
3 stalks celery
1 cup of sliced mushrooms. I prefer and only use fresh, you canned if you like
2 cups COOKED chicken cut SMALL!
Salt and pepper to taste
red pepper flakes, optional
Prep all veggies. Heat stock, wine (if using), soy sauce, onion powder, and ginger until boiling. Add in all veggies and let simmer with the lid on for 20 minutes. In a small bowl whisk eggs with salt and pepper to taste. Remove lid after 20 minutes and using a spoon stir in circles while drizzling in the egg mixture. Add chicken and let simmer 5 more minutes. Serve!
Remember my veggies were cut long and thin so you may need an extra 10 minutes if you left them chunkier!
Enjoy this healthy and DELICIOUS soup!