10-Minute Chinese Triple Protein Soup

Ingredients

• 100 g chicken thighs (sliced into bite-sized pieces)
• 80 g shrimp (peeled and deveined)
• 150 g silken tofu (cubed)
• 0.5 cup mushrooms (sliced, such as shiitake or button)
• 2 cup napa cabbage (stems and leaves separated and chopped)
• aromatics (such as ginger or garlic for searing)
• 1 tbsp oyster sauce (mixed with water)
• 1 cup water (divided for broth and sauce mixture)
• 1 tsp cooking oil (for searing)

Steps

1. 1

   Heat a small amount of oil in a pot and lightly sear the chicken thighs with your chosen aromatics until the chicken is no longer pink on the outside.

2. 2

   Add a bit of water to the pot, then add the sliced mushrooms and the chopped napa cabbage stems, which take longer to cook.

3. 3

   Cover the pot and simmer on low heat for about 2 minutes.

4. 4

   Add the silken tofu, shrimp, and the napa cabbage leaves to the pot.

5. 5

   Mix the oyster sauce with a little water and pour it into the pot as the seasoning.

6. 6

   Simmer for another 2-3 minutes until the shrimp are pink and cooked through and the leaves have wilted.

Notes

The recipe is approximately 408 calories for the entire pot as per social media comments. It is a carb-free meal but can be served with rice or noodles if desired. Ensure you use silken tofu for the specific soft texture mentioned.

Nutrition per serving

• main
• soup
• high-protein
• low-carb
• one-pot
• healthy
• quick-meal