Blanched Hair Vegetable Three Shreds Soup

Name: Blanched Hair Vegetable Three Shreds Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 200 g Hair vegetable (washed, soaked in warm water for 2 minutes, drained); 50 g Egg yolk shreds; 100 g Chicken breast shreds (cut into thin strips); 10 g Soy sauce; 10 g Shaoxing wine; 100 g Clear broth; 100 g Mushroom broth

A classic Shandong soup featuring hair vegetable (fa cai), shredded egg yolk, and shredded chicken, prized for its clear, savory broth and vibrant color.

35 min

Easy

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Blanched Hair Vegetable Three Shreds Soup

Ingredients

Hair vegetable (washed, soaked in warm water for 2 minutes, drained) 200 g

Egg yolk shreds 50 g

Chicken breast shreds (cut into thin strips) 100 g

Soy sauce 10 g

Shaoxing wine 10 g

Clear broth 100 g

Mushroom broth 100 g

Instructions

Prepare the main ingredients

Wash the hair vegetable, soak it in warm water for 2 minutes, and drain well; cut the chicken breast into thin shreds.

Make the egg yolk shreds

Add water to a wok and bring to a boil. Poke a small hole in an egg yolk with a needle, gently squeeze it into the boiling water, and once it forms thin shreds, remove and drain.

Blanch the chicken shreds

Add the chicken shreds to the pot, separate them with bamboo chopsticks, and remove immediately once they are just cooked.

Assemble the soup

Arrange the hair vegetable, egg yolk shreds, and chicken breast shreds in three separate piles inside a large soup bowl. Add the clear broth to a pot and bring to a boil, skim off the foam, then add the mushroom broth, soy sauce, and Shaoxing wine, and adjust the seasoning. Pour the seasoned broth over the three shreds in the bowl and serve.