Chicken soup with asparagus and mushrooms

Ingredients

• 500 g of chicken or pork bones
• 500 g of chicken breast
• 1 onion
• 1 liter of water
• 1 dried black shiitake mushroom
• 8 asparagus
• 1 egg
• 2 to 3 tablespoons of flour
• 1 tablespoon of sesame oil
• salt, pepper, sugar, and powdered meat broth
• new onions

Wash the bones, briefly boil them to remove any odors, then place them in a pot with 1 liter of water. Bring to a boil, reduce the heat, and skim off any foam regularly to keep the broth clear.

Add the onion to infuse flavor, then place the chicken breasts in the pot to cook with the bones.

Let it simmer for about 1 hour, then remove from the heat and strain the broth.

Refresh the cooked chicken with cold water, shred it, and return it to the broth.

Cut the asparagus into pieces, cook them, then peel them and add them to the broth.

Soak the mushrooms in warm water to soften them, then chop them into small pieces. Briefly sauté them in a pan and add them to the broth.

Crack the egg and pour it into the soup gradually, using a spoon to stir constantly.

Mix the cornstarch with half a glass of water and gradually add it to thicken the mixture. Add the sesame oil, adjust the seasoning, and sprinkle with finely chopped onions.