If it is prepared in the traditional fashion, the base of the soup is fresh chicken stock and is typically thickened with corn or potato starch. Sliced button mushrooms, green onion and spinach are the standard vegetables and the soup is seasoned with salt and pepper. Tofu may also be added. The ingredients may be sautéed in oil prior to being added to the chicken stock. As its name would suggest, the soup has whisked eggs dropped into the broth, which look like white ribbons. Chinese soups are often garnished with fried noodles or wonton strips.
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Sizzling rice soup is a menu item with the final preparation of the dish done table side. The base of the soup is fresh chicken stock or broth that has been thickened with corn starch or potato starch and seasoned with salt and pepper. Strips of chicken and sometimes shrimp are combined with bamboo shoots, eggs, mushrooms and water chestnuts in the broth. Tofu may also be added. At your table, your server adds rice to the soup that has been fried in oil, thus creating the famous “sizzle.” Chinese soups are often garnished with fried noodles or wonton strips.
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