Mandarin Soup Peiping T Ang Soup
Experience the harmonious fusion of bold flavors and wholesome ingredients in Mandarin Soup Peiping T'ang Soup, a comforting dish inspired by traditional Chinese cuisine. This recipe combines tender chicken or tofu with a medley of fresh vegetables like julienned carrots, crisp bok choy, and earthy shiitake mushrooms, all simmered in an aromatic ginger and garlic-infused broth. Seasoned with light soy sauce, rice vinegar, and a touch of white pepper, the soup achieves a perfect balance of savory and tangy notes. A cornstarch slurry gives the broth a silky finish, while optional mandarin orange segments add a burst of bright citrus flavor. Ready in just 40 minutes, this versatile soup is perfect for a cozy dinner and can easily be made vegetarian. Serve it piping hot, garnished with scallions, for a nourishing and satisfying meal.
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Recipe Information
Ingredients
- 300 grams chicken (or firm tofu for vegetarian option)
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 teaspoons ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 medium carrot, julienned
- 150 grams shiitake mushrooms, sliced
- 100 grams bok choy, chopped
- 2 stalks scallions, finely chopped
- 2 teaspoons cornstarch
- 2 tablespoons water
- 0.5 teaspoon white pepper (optional)
- 2 small mandarin oranges, peeled and segmented (optional for garnish)
Instructions
Prepare your ingredients by slicing the chicken or tofu into bite-sized pieces, julienning the carrot, slicing the mushrooms, and chopping the bok choy and scallions.
In a large soup pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring for 30 seconds until fragrant.
Pour in the chicken broth (or vegetable broth) and bring it to a simmer.
Add the sliced chicken (or tofu) into the pot and cook for about 5-7 minutes or until the chicken is fully cooked. If using tofu, simmer gently to prevent breaking apart.
Stir in the soy sauce, rice vinegar, and white pepper (if using).
Add the julienned carrot, sliced shiitake mushrooms, and chopped bok choy to the pot. Let the vegetables cook for about 5 minutes until tender yet crisp.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring, and let it simmer for 1-2 minutes to slightly thicken.
Taste and adjust the seasoning as needed. Add more soy sauce or vinegar based on your preference.
Ladle the soup into bowls, garnish with chopped scallions, and optionally add a few mandarin orange segments for a burst of citrusy freshness.
Serve hot and enjoy your comforting Mandarin Peiping T'ang Soup!
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 7354 mg | 320% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 27.6 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2663 mg | 57% | |
*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.
