Ingredients

The following ingredients have 8 Servings
  • 1.5 cups shiitake mushrooms, sliced (65g fresh, if dried soak first for 30 minutes)
  • 8 cups homemade chicken broth (1900 mls (approx))
  • 1 lb chicken breast (454g)
  • 2 dried red chilis, diced
  • 3 tbsp coconut aminos (or use low sodium gluten free soy sauce)
  • 1 tsp fresh ginger (grated)
  • 1 clove garlic (crushed)
  • 1/4 cup rice vinegar (or white vinegar)
  • 1 tsp toasted sesame oil
  • 6 baby bella mushrooms (75g - sliced)
  • 1/2 cup bamboo shoots (75g - sliced small)
  • 2 eggs (beaten)
  • 4 scallions (thinly sliced)
  • ½ tsp white pepper

Instruction

  • Scroll up to watch recipe video!
  • If using  dried shiitake mushrooms pour over boiling water and let stand for at for 30 minutes. Drain the liquid, and then slice thinly and set aside.
  • Into a large pot add the homemade chicken broth (for best results use homemade), whole chicken breast, two dried red chilis(finely diced), coconut aminos, fresh ginger, and garlic 
  • Simmer for 10-15 minutes or until chicken breast is just cooked. Then remove it from the pot and shred it with two forks.
  • Add the rice vinegar, toasted sesame oil, baby bella mushrooms, sliced shitake mushrooms, sliced bamboo shoots, white pepper, along with the cooked shredded chicken into the pot. Simmer gently for five more minutes.
  • At the end of the cook time stir the soup well and while the hot soup is still moving in the pan, add the beaten eggs in a drizzle to the pot to create egg ribbons in the soup.
  • Serve hot garnished with thinly sliced scallions