Nido Soup
Ingredients
White Fungus (Soaked Weight) (Small Chop) – 100 g
Boiled Chicken (Shredded) – 75 g
Holiday Ham (Diced) – 50 g
Water – 1 kg
Kikkoman Chicken Powder – 20 g
Oil – 30 g
Onions (Grated) – 30 g
Carrots (Fine Dice) – 50 g
Corn – 50 g
Kikkoman Liquid Seasoning – 10 g
Egg Whites – 120 g
Cornstarch (Slurry) – 15 g
Water (Slurry) – 25 g
Preparation
Oil – 30 g
Water – 1 kg
Holiday Ham (Diced) – 50 g
Onions (Grated) – 30 g
Carrots (Fine Dice) – 50 g
In a medium pot, add the onions and carrots and sauté for 2 minutes.
Add the ham and sauté for 2 mins or until fragrant. Cover with water and white fungus.
Kikkoman Liquid Seasoning – 10 g
Cornstarch (Slurry) – 15 g
Water (Slurry) – 25 g
Boiled Chicken (Shredded) – 75 g
Corn – 50 g
Add the liquid seasoning and chicken powder.
Bring to a boil and add the slurry and thicken, once the soup is thick add the chicken and bring back to a boil.
Add the egg whites and turn off the heat, slowly stir until long strands form. Serve while hot.
