Chinese mushroom chicken soup

Chinese mushroom chicken soup

Chinese mushroom chicken soup

Ingredients
•    5-6 dry Chinese mushrooms, as desired
•    6-8 chicken breasts or chicken legs, or as desired
•    2 teaspoon salt
•    Pepper to taste

Preparation
Soak the Chinese mushroom until they are tender. Chop them into small pieces. Boil the water. Add the chicken breasts or chicken legs. Add the Chinese mushroom. Cook about 1 hour. Add salt and pepper. Done.

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Tomato Sausage Soup

A tasty soup for cold days!

Tomato Sausage Soup

Tomato Sausage Soup from Germany

Ingredients (serves 4)
1 (small) bunch of spring onions
2 tablespoons olive oil
300gr sausage (turkey, pork or lamb)
1 can of tomato chunks (425ml)
1 tablespoon instant vegetable stock
1-2 teaspoons pizza herbs
Black pepper
A pinch of sugar
125 gr fresh Mozzarella cheese (no low-fat)
Fresh basil for decoration

Preparation
Wash and cut as many spring onions as you like in the soup. Cut the sausage in small chunks, heat olive oil in a pan and fry sausage chunks for a few minutes. Add spring onion rings; fry another 1-2 minutes.
Add tomato chunks to sausage and pour 500 ml water on it. Let boil for a few minutes, stirring the instant vegetable stock in. Then add pizza herbs, black pepper and a pinch of sugar. Let it cook slowly for about 15 min.
Cut Mozzarella in small chunks and add them before serving the soup. Decorate soup with fresh basil leafs. Serve soup with fresh, warm bread.
Preparation time: 25 min

You can also use “Bocconcinis” instead of fresh Mozzarella. Sometimes they’re easier to find than fresh Mozzarella.

Hot & Sour Soup

hot and sour soup

Hot and sour soup from China

Ingredients
(serves 6 persons)
•    5 dried wood ear mushrooms (Black)
•    50g Enoki mushrooms (half package, normally 100g/package)
•    1/3 cup diced bamboo shoots
•    1/3 cup ham
•    16 oz firm tofu, cubed (half of big package or one small package)
•    1 egg, lightly beaten
•    1 bottle of chicken broth(412ML)
•    3 cups water
•    1 teaspoon soy sauce
•    1/2 teaspoon white sugar
•    1 teaspoon salt
•    1/2 teaspoon ground white pepper
•    2 tablespoons red wine vinegar
•    2 tablespoons cornstarch
•    1 teaspoon sesame oil
•    1 teaspoon oil
•    1 tablespoons thinly sliced green onion

Preparation
1)Soak the dried mushrooms in warm water for at least 30 minutes. After trimming off any tough stems, slice the mushrooms.
2)Place the wood ear mushrooms, Enoki mushrooms, bamboo shoots, and sliced ham into a saucepan with 1 teaspoon oil , stir them a while, then add water and chicken broth, boil for 10 minutes. Add the bean curd, and cook 1 to 2 minutes.
3)Stir in soy sauce, sugar, salt, white pepper, and vinegar.
4)Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring.
5)Just before serving, turn off the heat. Stir the lightly beaten egg in gradually. Mix in sesame oil. Sprinkle each serving with green onion.