Asian Vegetable Soup with Chicken

Ingredients

• 100 g shiitake mushrooms
• 100 g Mu-Err mushroom
• 1 bundle radishes (with greens)
• 125 g Sugar snap peas
• 250 g Chicken breast fillet
• Salt
• Pepper
• 1 tbsp lime juice
• 1 tbsp oil
• 1 l chicken broth
• 3 tbsp Soy sauce
• 2 tbsp rice wine

Instructions

1. 1.

   Clean and slice or chop the mushrooms. Clean, wash, tear off the leaves of the radishes into pieces, slice the radishes thinly. Clean, wash, halve the sugar snap peas and cut them into fine strips. Mix everything together. Cut the chicken into bite‑size pieces and quickly sear in hot oil, season with salt, pepper, and lime juice.

2. 2.

   Bring the chicken broth to a boil with soy sauce and rice wine. Set aside about 4 tbsp of the vegetable mixture; let the rest simmer in the boiling soup for 3 minutes. Add the meat and allow everything to finish cooking together briefly. Taste the soup, serve it in bowls or plates, and sprinkle with the remaining vegetables.