Lung Fung Soup
Dive into the rich and savory world of Lung Fung Soup, a classic Chinese delicacy that combines tender strips of chicken, succulent shrimp, and earthy shiitake mushrooms in a fragrant, silky broth. This comforting dish is elevated with a touch of finely grated ginger, soy sauce, and a delicate drizzle of beaten egg, creating elegant ribbons that float through the soup. Thickened with a cornstarch slurry for added texture and finished with a dash of toasted sesame oil, the flavor is both aromatic and perfectly balanced. Ready in just under 45 minutes, this restaurant-worthy recipe is perfect for a cozy weeknight dinner or as a sophisticated starter for your next gathering. Serve it piping hot and garnish with fresh green onions for a beautifully fragrant, hearty bowl of Lung Fung Soup.
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Recipe Information
Ingredients
- 200 grams chicken breast
- 150 grams medium shrimp
- 4 cups chicken stock
- 4 pieces shiitake mushrooms
- 1 tablespoon, finely grated ginger
- 2 stalks green onions
- 1 whole, beaten egg
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1.5 tablespoons soy sauce
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 1 teaspoon toasted sesame oil
Instructions
Clean and slice the chicken breast into thin strips. Peel and devein the shrimp.
Soak the shiitake mushrooms in warm water for 15 minutes, then slice them thinly. Reserve the soaking liquid after straining it through a fine sieve.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside.
In a large pot, bring the chicken stock to a simmer over medium heat. If using, add about 1/4 cup of the strained mushroom soaking liquid for extra flavor.
Add the sliced chicken and shrimp to the stock. Simmer for 5 minutes or until they are just cooked through.
Stir in the sliced shiitake mushrooms, grated ginger, and soy sauce. Let the soup cook for another 3 minutes.
Add salt and white pepper to taste, adjusting the seasoning as needed.
While stirring the soup in a circular motion, slowly drizzle in the beaten egg to create silky egg ribbons.
Pour in the cornstarch slurry while stirring continuously until the soup thickens to your liking.
Finish the soup by stirring in toasted sesame oil and sprinkling chopped green onions on top.
Serve hot in bowls and enjoy your Lung Fung Soup!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
