Beijing Soup

Beijing Soup
Rate this recipe:
  • Prawn Rolls
  • Crab and Vermicelli Nests
  • Prawn and Courgette Mini-Rolls
  • Spicy Sweet And Sour Carpaccio of Prawn
  • Vermicelli with Prawns
  • Prawns with Bean Sprouts
  • Asian-style Salmon Tartare
  • Chicken and Black Mushroom Soup
  • Pumpkin and Coconut Milk Soup
  • Prawn and Coconut Milk Soup
  • Warm Noodle Salad with Salmon and Avocado
  • Avocado and Prawn Flan
  • Bamboo Shoot and Crab Salad
  • Curried Pork Samosas
  • Salmon Marinated in Soy Sauce and Sesame Seeds
  • Vietnamese Duck Salad
  • King Prawns Marinated in Coconut Milk
  • Crab Spring Rolls
  • Beijing Soup
  • Spring rolls
  • Prawn and Pineapple Salad
  • Warm Beef Salad
  • Thai Shrimp Soup
starter,main meal | Difficult
Preparation time : 40 min
Cooking time : 15 min
Number of persons : 4
  • 1 litre chicken stock
  • 2 chicken breasts
  • 1 can of Suzi Wan® Bamboo Shoots
  • 5 Suzi Wan® Black Mushrooms
  • 125 g tofu (optional)
  • 2 eggs
  • 4 chive sprigs
  • 1 tbsp caster sugar
  • ½ tsp Suzi Wan® Chilli Paste
  • 2 tsp cornflour or potato starch
  • 70 ml rice vinegar or balsamic vinegar
  • 2 tbsp Suzi Wan® Soy Sauce
  • 1 tsp toasted sesame oil (optional)
  • A 2-cm piece of root ginger or 1 tsp ground ginger
  • coriander
You will find tofu in the chiller cabinets of supermarkets, health food stores and Asian supermarkets.
Related Suzi Wan Products
  • Suzi Wan® Chilli Paste
  • Suzi Wan® Soy Sauce
  1. Soak the black mushrooms in warm water.
  2. Cook the chicken breasts in salted boiling water for 10 minutes or in a steamer.
  3. Peel the ginger and cut into matchsticks.
  4. Drain and rinse the bamboo shoots. Cut the bamboo shoots into matchsticks.
  5. Slice the tofu then cut into matchsticks, immerse in cold water and put to one side.
  6. Drain the mushrooms, squeezing out any excess water. Cut them into thin strips.
  7. Break the eggs into a bowl and beat lightly.
  8. Cut the chicken into matchsticks.
  9. Mix the cornflour or potato starch with a little cold water to make a loose paste.
  10. Bring the chicken stock to the boil and add the paste. Mix well with a whisk, then, continuing to whisk, add in the following order: the beaten eggs, the sugar, the soy sauce, the chilli paste, the bamboo shoots, the ginger, the mushrooms, the vinegar, the chicken, the drained tofu and the sesame oil. Leave to cook over a low heat for 5 minutes, stirring occasionally.
  11. Serve hot in bowls. Garnish with coriander leaves.
Recipe Vote Confirmation
Cookie Settings