Chicken Soup with Abalone
A quick, comforting soup with tender chicken, savory abalone, and a hint of ginseng, finished with delicate white fungus for texture.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 25g
Ingredients
- 4 cups chicken broth
- 1 cup, shredded cooked chicken breast
- 4 whole canned abalone
- 4 slices dried ginseng slices
- 1 small piece, soaked dried white fungus
- ½ teaspoon salt
Instructions
- 1
In a pot, bring 4 cups chicken broth and 4 ginseng slices to a boil over high heat, then reduce to medium-low and simmer until fragrant, about 5 minutes.
- 2
Add 1 cup shredded chicken and 1 soaked white fungus (torn into bite-size pieces). Simmer until the fungus is tender and the soup is aromatic, about 5 minutes.
- 3
Add 4 whole abalone and 0.5 teaspoon salt. Cook just until heated through, about 2 minutes, so the abalone stays tender.
- 4
Ladle into bowls and serve hot, with extra salt to taste if needed.
Tools you’ll need
- pot
- ladle
- knife
- cutting board
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