I recently went to a Chinese market to stock up on some Asian ingredients. After I came back, I wanted to cook with them so I decided on making a spicy soup. I only made enough for 2 bowls (which is what the recipe below is for) because I wasn’t really sure what I was making. My favorite Asian soups are the once where the broth itself just tastes so delicious that it doesn’t matter what else is in it. I kept putting ingredients in and after I liked the flavor, I decided the broth was done. Then I just added some vegetables, noodles and an egg to finish it off. I served the soup for dinner and after we were done eating Mark got up and walked over to the stove to get more. He was really disappointed when he discovered that the pot was empty. He started to huff and puff that I had to make the soup again and that time I wrote the recipe down. Since then I have made the soup again tonight and decided to serve it with some spring rolls. It’s a great soup when you are not that hungry or are feeling sick.
Recipe:
For the broth:
- 4 cups of water
- 2 tbs soy sauce
- 1 tbs red wine vinegar
- 2 tsp chili garlic sauce
- 1 tsp ginger powder
- 1 tbs fish sauce
- all purpose seasoning
- salt
- black pepper
The rest:
- 1 egg
- 1 bok choy
- handful of shiitake mushrooms
- scallions
- clear rice noodles
Make the broth and let it come to a boil. Add the rice noodles and let it cook for about 2 min. Add the mushrooms, bok choy and scallions. Cover the pot and cook for another 2-3 min. Whisk the egg and add it slowly to the soup while stirring it. Cook until the noodles look done. When you cook the broth make sure you taste it and add salt, seasoning, soy sauce etc. per your liking. Don’t be afraid to use different vegetables in your soup or maybe some shrimp. Enjoy!
