This Delicious Chinese soup with meat is a warm and comforting dish packed with flavor. It features tender shredded meat (chicken or beef) simmered in a rich, savory chicken stock. The soup is thickened with cornflour, flavored with soy sauce, vinegar, and black pepper, and enhanced with the delicate ribbons of beaten eggs. Optional veggies like carrots and cabbage add extra texture and nutrition. Simple yet satisfying, this soup is perfect for chilly evenings or as a starter to any meal. Quick to prepare, it’s a wholesome dish that the whole family can enjoy. Garnish with spring onions for a fresh, aromatic touch.
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Delicious Chinese soup with meat
https://www.youtube.com/watch?v=S0vvG3hGVUs
Delicious Chinese soup with meat
Course: Course, Soup8
servings30
minutes40
minutes275
kcalIngredients
Meat (chicken or beef) – 250 grams, thinly sliced or shredded
Chicken stock – 4 cups (homemade or store-bought)
Cornflour (cornstarch) – 2 tablespoons, mixed with 4 tablespoons of water
Soy sauce – 2 tablespoons
Vinegar – 1 tablespoon
Salt – to taste
Black pepper powder – 1 teaspoon
Ginger-garlic paste – 1 teaspoon
Eggs – 2, lightly beaten
Spring onions – 2 tablespoons, chopped (optional, for garnish)
Carrot or cabbage – ½ cup, finely shredded (optional)
Directions
- Prepare the meat:
- If using chicken, boil it until fully cooked, then shred it into thin strips. For beef, boil or pressure-cook until tender and shred it.
- Make the stock:
- Pour the chicken stock into a large pot and bring it to a boil over medium heat. Add ginger-garlic paste and let it simmer for a minute to enhance the flavor.
- Season the Soup:
- Add soy sauce, vinegar, black pepper, and salt to the boiling stock. Mix well to combine the flavors.
- Add Vegetables (Optional):
- If you want to include vegetables, add finely shredded carrots or cabbage to the soup. Cook for 2–3 minutes until slightly softened.
- Thicken the Soup:
- Slowly pour the cornflour-water mixture into the boiling soup while stirring continuously to avoid lumps. Let the soup simmer for 3–5 minutes until it thickens slightly.
- Add the Eggs:
- Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion. This will create delicate egg ribbons in the soup.
- Add the Meat:
- Stir in the shredded meat and cook for another 2–3 minutes to heat it through.
- Garnish and Serve;
- Please turn off the heat, garnish the soup with chopped spring onions, and serve it hot.
Notes
- When preparing this soup, ensure you use fresh and high-quality ingredients for the best flavor. Boil the meat until it is tender and shred it finely to blend well with the soup’s texture. Stir the cornflour mixture slowly into the boiling stock to avoid lumps and achieve the perfect thickness. When adding beaten eggs, pour them gently into a thin stream while stirring to create delicate egg ribbons. Taste the soup as you cook and adjust the seasoning to your preference. Serve it hot for a comforting and flavorful experience
