6 dried shitake mushroom (soak in hot water to soften it)
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
½ teaspoon whole white pepper
½ teaspoon salt
Water
Ingredients for making tofu spinach soup:
4 cups chicken broth, with some carrot and celery from the broth
1 egg, beaten
½ cup soft tofu cubes
2 handful of baby spinach (or any other green leafy vegetable)
1 cup chicken, pulled from the whole chicken
2 teaspoons sesame oil
2 teaspoons soy sauce
Pinch of pepper and salt to taste
1 handful of bean sprouts, root removed
¼ cup cilantro, chopped
Preparation
To make chicken broth: Place whole chicken, breast face down, and all ingredients in a big pot, fill water to just cover ¾ of chicken. Bring to boil at high heat. Skim off the scum that collects on the top. When water starts to boil, lower heat to medium low and simmer for 40 min or until chicken is cooked.
Remove whole chicken from pot, place it in a big bowl and let it cool. Broth is now ready to be use for making soup.
To make soup: add broth into a small pot to make 2 portions of soup. Bring broth to boil. Slowly drizzle thin stream of beaten egg into boiling soup without stirring. Add tofu, baby spinach, chicken, sesame oil, soy sauce, salt and pepper to taste.
Add bean sprouts and cook for 1 minute. Turn off heat. Add chopped cilantro and serve hot.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/homemade-chicken-soup-for-the-soul/