Misua Soup with Boiled Eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil chicken leg quarters or any part in a separate pot of water with 2 tsps of salt, 1/2 bulb of onion sliced, and some pepper corns for 40 minutes over medium fire. Set aside the chicken to cool before shredding the meat. Place shredded meat in a serving bowl.

Step 2

Remove the shrimp’s shell, legs, and head. Slice into 1-inch pieces. Set aside.

Step 3

Soak the dried Shiitake mushrooms in a bowl of water overnight to rehydrate. Shiitake mushrooms also symbolize longevity in Asia.

Step 4

Drain the water from the Shiitake mushrooms. Slice the mushroom c aps (the part that looks like an umbrella), removing the stem and some of the tough parts. It’ll be very makunat to chew so I don’t include it anymore. Set aside in a colander to drain some more.

Step 5

Chop up 2 thumb-sized pieces of ginger.

Step 6

In a big frying pan or casserole, pour some cooking oil to cover the bottom of the pan or pot. Sauté the ginger until fragrant.

Step 7

Add the Shiitake mushroom slices and sauté until the water from the mushroom is reduced. The mushrooms ideal texture is chewy and not soggy.

Step 8

Add the soy sauce, 1/3 cup of the pork broth, and shrimps and mix. Cover the pan and let it simmer until the mushrooms are chewy. Add the Cabbage and Carrots It takes me around 10-15 minutes.

Step 9

Cook hard boiled eggs. I usually cook 5 eggs, but you can cook as many as you want. Put some water in a pot, place the raw eggs gently and put over medium fire.

Step 10

Once the water is boiling (which takes around 10-15 minutes), the eggs are cooked.

Step 11

Set aside the boiled eggs in a serving bowl. For the Garnish: Chop up some spring onion to garnish, place in a serving bowl.