6 c. chicken broth -- boxed is fine, but make your own for a stronger, fresher flavor
1 whole large chicken breast, or two halves, boneless and skinless
1 tsp. sesame oil
1 or 2 large garlic cloves, minced fine
1 med. onion, chopped
1 c. sliced mushrooms -- shiitake are best but other kinds are fine, too
1 large carrot, cut in small strips
1 tsp. grated fresh ginger root, or more if you love it
½ tsp. ground black pepper
¼ tsp. red pepper flakes or ground cayenne
2 Tbs. cornstarch
2 Tbs. soy sauce
5 Tbs. rice vinegar
2 eggs, beaten
2 scallions, white and green sections sliced into 2" strips
4 oz. extra-firm tofu, cut into ½-inch cubes
Instructions
In a saucepan bring half the chicken stock to a gentle boil.
Add the chicken breast and poach for about 12 minutes or until done.
Remove the pan from the heat, save the broth, transfer the chicken to a cutting board and slice into narrow strips. Set sliced chicken aside.
In a large pot, heat the sesame oil over medium heat.
Add garlic and onion and cook until translucent, stirring occasionally.
Add mushrooms and cook another 5 minutes until tender.
Add all the chicken stock, carrots, ginger and red and black pepper.
Bring to a boil and cook about 3 minutes, until carrots are tender.
In a small bowl, whisk the cornstarch with the soy sauce and vinegar until smooth.
Stir mixture into the soup, then cook and stir gently until the broth is clear, about 5 minutes.
Add sliced chicken and cook another few minutes to heat the chicken through.
Turn off the heat.
Pour the beaten eggs slowly through a slotted spoon into the broth, to create fine shreds of cooked egg.
Add tofu and scallions.
Stir gently and serve. Put a bottle of hot sauce on the table for those who want even more heat.
Recipe by Living it Forward at https://livingitforward.bdnblogs.com/2017/02/09/home/popular-remedies-abound-but-nothing-beats-my-secret-weapon-for-easing-a-head-cold/