Chicken stock 1 liter
Shangrila Soy Sauce ¼ cup
Shangrila Chilli Sauce 1/3 cup
Shangrila Vinegar 3-4 tbs
Fresh Red Chilli or 2 units
Red Chilli (fine chopped/crushed) 1 tsp
Bamboo shoots (roughly chopped) ¾ cup
Dehydrated Shitake mushrooms 8 units (Soaked and thickly sliced)
White pepper powder 1 tsp
Tofu (small cubes) 1 cup
Eggs 2 units
Corn flour (for thickening)
Green onion for garnish
Salt as per taste
Boil chicken stock, add sliced shitake mushrooms, roughly cut bamboo shoots, tofu, white pepper, all the Shangrila sauces, fresh red chilli chopped or crushed red chillies and salt.
When mixture comes to boil, add dissolved corn flour in water for (thickening). In the end add Shangrila Vinegar and whisked eggs. Mix lightly and check the seasoning. If it requires more hot sauce, add 2 tbs of Shangrila Chilli sauce. Serve hot.
Shitake mushrooms, tofu and bamboo shoots are major ingredients of soup and are commonly available at all shops.
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