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Hototay Soup Recipe

Save this recipe for a rainy day!

by: Lhas Alvarez | Jun 7, 2016

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This comforting bowl of Chinese soup will definitely keep you warm. This hototay soup has a generous serving of chicken and vegetables—perfect for a rainy day!

Prep Time

10 mins

Cooking Time

10 mins

Ready In

20 mins

Yield

4

Cuisine

Chinese

Cooking Method

Boil

Hototay Soup Ingredients

2 tablespoons canola oil

2 tablespoos white onion, chopped

1 tablespoon garlic, chopped

1/4 cup leeks, sliced

150 grams pork, sliced

150 grams chicken, (use fillets), sliced

1/4 cup carrot, sliced

4 pieces fresh shiitake mushrooms

6 pieces chinese straw mushrooms

2 tablespoons wood ear mushrooms (tengang daga), rehydrated

6 cups water

1/2 cube chicken bouillon cube

1/2 cup cabbage, sliced

1 egg

salt, to taste

kinchay (parsley), for garnish

How to Make Hototay Soup

Heat oil in a pot over medium high heat and sauté onions, garlic, leeks and ginger for 1 minute. Add the chicken and the pork and continue to sauté for another 1 to 2 minutes. Add the carrots and the mushrooms.

Pour water into the pot and bring to a boil, reduce heat and simmer for 5 minutes while continuously skimming scum off the top. Add the chicken bouillon cube and the cabbage then simmer for 2 minutes.

Season to taste with salt and pepper. Turn off the heat and add a fresh egg to the soup, mix well. Garnish with kinchay leaves.

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