Author Notes
This was adapted from a Sunset Magazine recipe that was about ten years old when my mother's friend passed it along to me about a dozen years ago.This healthy soup is perfect on a chilly evening. A shot of hot sauce or a dash of chili oil gives an added boost to the mild heat from the ginger. —Lizthechef
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Ingredients
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2
boneless, skinless chicken breasts
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2 tablespoons
rice wine or dry sherry
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1 1/2 teaspoons
Asian dark sesame oil
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3 tablespoons
cornstarch
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2-3
cloves of garlic, peeled and chopped
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2 tablespoons
fresh ginger root, peeled and finely minced
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6 cups
best quality chicken stock
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1
carton of silky tofu
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1 1/2 cups
frozen corn
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1 teaspoon
low-sodium soy sauce
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1
egg, beaten
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1/2 cup
chopped scallions
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1 dash
hot sauce or chili oil (optional)
Directions
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Chop the chicken into spoon-sized pieces. Mix with the sherry or rice wine, 1/2 t. sesame oil, 1 T. cornstarch. Set aside.
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Heat 1/2 t. sesame oil and briefly cook the garlic and ginger. Add the chicken, cook 2-3 minutes, then add the stock and bring to a boil.
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Cut the tofu into 1/2 inch cubes. Add to stock mixture. Add corn as well. Cook ten minutes.
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Blend 2 T. cornstarch with the soy sauce and 1/4 c. water and whisk until smooth. Add to soup and stir for a minute or two.
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Beat the egg and pour slowly into the soup, stirring the soup with a fork so as to shred the egg in the soup. Add final 1/2 t. sesame oil to float on top of the soup. Garnish with chopped scallions. Add a dash of hot sauce or chili oil, if desired.
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