📝 About This Recipe
A cornerstone of Chinese-Peruvian fusion, Sopa Fuchifu is a masterclass in texture and comforting simplicity. This golden, velvety soup combines a rich chicken essence with delicate ribbons of egg and the aromatic punch of fresh ginger. It represents the heart of the Chifa tradition, offering a light yet deeply satisfying starter that bridges the gap between traditional Cantonese egg drop soup and the bold soul of Lima's kitchens.
🥗 Ingredients
The Broth Base
- 8 cups Chicken Stock (High quality, low sodium preferred)
- 2 inch piece Ginger (Peeled and smashed to release oils)
- 3 cloves Garlic (Whole, lightly smashed)
- 1 large Chicken Breast (Finely minced or ground)
The Silk and Thickener
- 3 large Eggs (Beaten very well until no streaks remain)
- 4 tablespoons Cornstarch (Mixed with 1/2 cup cold water to make a slurry)
Seasoning and Aromatics
- 1 teaspoon Sesame Oil (Toasted variety for maximum aroma)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon White Pepper (Ground, for a subtle heat)
- 1/4 teaspoon Sugar (To balance the savory notes)
- 3 stalks Scallions (Finely chopped, white and green parts separated)
Optional Texture
- 1 cup Nappa Cabbage (Finely shredded)
👨🍳 Instructions
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1
In a large pot, bring the chicken stock to a gentle boil over medium-high heat.
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2
Add the smashed ginger and garlic cloves to the stock. Reduce heat to low and simmer for 10 minutes to infuse the liquid with aromatic warmth.
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3
While the broth simmers, place the minced chicken breast in a small bowl and mix with 2 tablespoons of water to prevent clumping when it hits the hot soup.
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4
Remove the ginger and garlic pieces from the broth using a slotted spoon and discard them.
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5
Increase the heat to medium and stir in the minced chicken. Use a whisk to break up the meat into tiny, fine bits as it cooks for about 3-4 minutes.
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6
If using nappa cabbage, add it now and cook for 2 minutes until just softened.
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7
Season the broth with salt, white pepper, and sugar. Taste and adjust seasoning as necessary.
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8
Give your cornstarch slurry a quick stir to ensure it's smooth, then slowly pour it into the simmering soup while stirring constantly.
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9
Continue to cook for 1-2 minutes until the soup thickens slightly and becomes clear and glossy.
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10
Reduce the heat to the lowest setting. The soup should be barely simmering, not boiling vigorously.
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11
Hold a fork or a pair of chopsticks over the pot and slowly drizzle the beaten eggs through them in a thin stream while moving your hand in a circular motion around the pot.
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12
Wait 10 seconds before stirring gently to allow the 'egg ribbons' to set into beautiful, delicate flakes.
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13
Turn off the heat immediately. Stir in the toasted sesame oil and the white parts of the chopped scallions.
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14
Ladle the hot soup into bowls and garnish generously with the bright green scallion tops.
💡 Chef's Tips
For the best 'egg ribbons', ensure the soup is not at a rolling boil when adding the eggs, or they will become rubbery. Always use white pepper instead of black pepper to maintain the clean, golden aesthetic of the soup. If you want an even richer color, add a tiny pinch of turmeric or a drop of yellow food coloring, though traditional stock usually provides enough color. Make sure the chicken is minced as finely as possible; it should provide texture without being chunky. To make it a fuller meal, you can add cooked 'fideo' (thin noodles) or wontons.
🍽️ Serving Suggestions
Serve as a starter followed by Arroz Chaufa (Peruvian Fried Rice) for a complete Chifa experience. Pair with a cold glass of Inca Kola to lean into the authentic Peruvian vibe. Provide a small dish of soy sauce and spicy chili oil (Siu Kau style) on the side for guests to customize their heat levels. Accompany with 'Wantan Frito' (fried wontons) for a crunchy textural contrast.