Warm up with Ming Tsai's flavoursome soup recipe.


  • 2 boneless, skinless chicken breasts, fine julienne

  • 1 large yellow onion, sliced

  • 6 slices of ginger

  • 2 cups torn maitakes

  • 1 small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne

  • 1 cup Wanjashan naturally brewed rice vinegar

  • 3 tablespoons Wanjashan Worcestershire sauce

  • 1 quart chicken stock

  • 3 stalks scallions, thinly sliced for garnish

  • 1 teaspoon sesame oil

  • canola oil for cooking

  • Kosher salt and freshly finely ground white pepper to taste


  • 1.

    In a large stock pot coated lightly with oil, sear the chicken and season. Set aside. In same pot, add onion, ginger, maitakes and bamboo shoots. Deglaze with naturally brewed rice vinegar and naturally brewed Worcestershire sauce and add chicken stock. Bring to a simmer and check for flavor. Add the chicken back, scallions and sesame oil. Season and check for flavor again.

  • 2.

    Serve in bowls.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 382kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 38g
  • Carbohydrate 19g
  • Sugar 8g
  • Sodium 1304mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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