Chicken Soup with Sprouts and Lemon Balm

Ingredients

• 30 g dried shiitake mushrooms
• 500 g chicken breast fillet
• 2 tbsp dark soy sauce
• 100 g mung bean sprouts
• 100 g soybean sprouts
• 125 g cooked bamboo shoots (canned or ready-made from an Asian store)
• 5 spring onions
• 400 ml Vegetable broth
• 400 ml Chicken broth
• Lemon balm
• 3 tbsp Sesame oil
• 3 Tbsp oyster sauce
• Salt
• black pepper (ground)

Instructions

1. 1.

   Soak the mushrooms in warm water until they swell. Cut the chicken into bite‑size pieces, marinate with soy sauce and let sit for 15 minutes. Rinse the mung bean sprouts and soybean sprouts. Drain the bamboo shoots. Wash the spring onions, trim the dark green parts and slice the white parts into rings.

2. 2.

   Heat oil in a wok, remove the chicken from the marinade, drain and sear all sides. Add the spring onions, pour in both broths and add a sprig of lemon balm; bring to a vigorous boil once.

3. 3.

   Drain and halve the mushrooms, add them back to the pot and simmer for about 5 minutes. Add the sprouts, remove the lemon balm stems, season with oyster sauce, salt and pepper. Divide into bowls, garnish with fresh lemon balm and serve.