Street-style Vermicelli Soup
The Vermicelli Soup is a popular snack commonly found on the streets of Hong Kong. The crunch of the wood ear mushroom and the smooth texture of winter mushroom contrast to make this soup delicious and full of flavor.
- Soak wood ear, winter mushrooms, and vermicelli in water separately. When mushrooms are fully rehydrated, about 3 hours, drain everything but keep the winter mushroom soaking water.
- Cut chicken breast into thick strips and cook in broth over medium heat for about 10 minutes, adding more water to cover chicken if needed. Meanwhile, cut wood ear and winter mushrooms into fine strands, discarding stems if any. Use scissors to cut the bunch of vermicelli to shorter strands. When chicken is cooked, shred and reserve aside.
- Combine the hot broth and the mushroom soaking liquid over medium-high heat. When it simmers, add winter mushroom strands and cook for 4 minutes, then add wood ear strands, chicken and vermicelli and cook for 2 more minutes.
- Mix water chestnut starch and 3 tablespoons of water into a slurry. Combine egg and 2 tablespoons of water. Over low heat, drizzle slurry into the soup while stirring, and then drizzle in the egg. Add soy sauce to taste, mixing in 1/2 teaspoon at a time. Serve in small bowls.
- The wood ear and winter mushrooms can be soaked overnight in the refrigerator. When adding the fragrant soaking liquid to the broth, discard the bottom part of it where there is sediment.
- Water chestnut starch slurry thickens the soup while keeping its clarity and smooth texture. It can be substituted with corn starch.
- This soup is often served with various condiments, such as Chinese red vinegar, ground white pepper, or sesame oil.
Recipe Made With
CAMPBELL'S® Condensed Chicken Broth
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