Quail Egg Soup
Quail Egg Soup | Crafts to Crumbs. A hearty, flavorful soup perfect for family gatherings or cold days. Easy to make in large batches and freezer-friendly. Enjoy with garlic chili oil and cilantro.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Ladle
- Slotted spoon
- Tongs
- Spoon
- Fork
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Serving bowl
Ingredients
- 3 lb whole chicken
- 1 oz fresh ginger, sliced
- 4-5 cloves garlic
- 1 medium onion, quartered
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 teaspoon MSG (optional)
- 15-20 peppercorns
- A small bunch of cilantro stems (or a stalk of celery)
- 4-5 shiitake mushrooms, sliced
- 2 (15 oz) cans quail eggs
- 1 (8 oz) sliced bamboo
- 1 lb firm tofu
- 2 large eggs, beaten (plus more if desired)
- ¼ cup cornstarch + 2-3 tablespoons water (slurry)
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Garlic chili oil
- Sriracha
- Cilantro
- Green onions
- Fried red onions
- Ground white pepper
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