6 cups chicken stock
1 cup (about 150g/5oz) cooked shredded chicken (left-over BBQ/rotisserie chicken is perfect)
200g (7oz) mixed mushrooms (e.g. shitake and enoki)
100g (3.5oz) firm tofu, sliced
100g (3.5oz) bamboo shoot strips
1 tsp ground black pepper
2 tsp dark soy sauce
¼ cup light soy sauce
¼ cup white vinegar
3 tbsp cornflour (cornstarch), mixed with 3 tbsp water
finely chopped spring onion (scallions), to serve
Use a julienne peeler to shave thin strips of carrot into a saucepan.
To the carrot, add the chicken, mushrooms, tofu, bamboo shoots and chicken stock. Place the saucepan over high heat and bring to a gentle simmer. Add pepper, soy sauces and vinegar. Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.
Add cornstarch mixture to the soup and stir. Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Add salt, vinegar and pepper to your liking. Ladle into bowls and sprinkle with spring onion.
– Alternatively use pre-packaged carrot strips.