CHICKEN CORN SOUP

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. I used the pressure cooker to cook the chicken and create a quick broth.

Step 2

2. In a pressure cooker, add 4 cups of water, your chicken, 1 tsp salt, 1 tsp black crushed pepper, 2 tbsp vinegar

Step 3

3. Once the chicken is ready, remove your pieces of chicken and shred them. Keep aside

Step 4

4. In a stock pot, add your broth + 2 cups of water

Step 5

5. Bring the broth to boil. Add your shredded chicken and turn the heat to medium low

Step 6

6. Now, add your corn and let it cook for about 1 minute on medium low heat

Step 7

7. Add in your ramen and wait til the the ramen is cooked

Step 8

8. After 2 minutes, add in your egg whites while continuously stirring the soup (you want to create ribbons of egg whites and not clumps)

Step 9

9. Add in your soy sauce, vinegar chilies mixture and sriracha followed by your salts and black crushed pepper

Step 10

10. Let everything cook on low heat for about 2 minutes

Step 11

11. Crank up the heat to medium high and once you bring the soup to boil, add in your corn starch mixture while stirring. At this point your soup should be getting thicker. If it’s not, repeat this step again with another batch of corn starch. Only add it gradually so you can control the consistency.

Step 12

12. Let it simmer for about 1-2 minutes

Step 13

13. Serve in a bowl with wonton chips, scallions and red chili oil