Occasionally, a big mug of homemade soup sounds like the perfect dinner. It may be made ahead (is even better if it is) and enjoyed when ready. Since the World Cup is in progress and we are watching almost every game, I needed a “make early, enjoy late” meal. How about some Chinese-style soup?
My favorite Chinese soup is Hot and Sour Soup. So, this recipe takes a few elements from that, but lacks some of the required ingredients, adds others and provides substitutions “built in”. Additionally, I’m not going to explain how to make the proper Chinese chicken broth … I’ll do that another time, perhaps with video. Rather, here I want to speed up the making of this soup while remembering its Chinese roots. The idea this time is to cut a few corners while still delivering a distinctive bowl of soup. By all means, if you have traditional Chinese broth, whether chicken or pork, use it!
The recipe includes several vegetables. The ones specified are simply those that I had on hand. Feel free to use others or more of one than the other. We are making soup, not building a bridge. Feel free to improvise!
- 3 Cups Chicken Broth
- 3 Cups Water
- 6 Twists of the Black Pepper Grinder
- ⅛ Teaspoon Crushed Red Pepper (Optional)
- 1 Large Carrot, Sliced
- 1 Stalk Celery Sliced
- 1 Tablespoon Minced Celery Leaves (Optional)
- ½ Cup Coarsely Chopped Yellow Onion
- 1 Clove Minced Garlic
- 1½ Cups Sliced White Mushrooms
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 Egg Beaten
- 1 Cup Baby Corn Ears
- 1 Cup of Snow Peas
- 1 Package Firm Tofu Cut into Bite-Sized Cubes
- ½ Cup Diced Zucchini (Large Dice)
- 3 Ounces Dry Chinese Egg Noodles (Spaghetti Broken in Half may be Substituted)
- 1½ Tablespoons Apple Cider Vinegar
- 1½ Tablespoons White Wine or Tarragon Vinegar
- 1 or 2 Green Onions Sliced Diagonally ¼" Thick
- Add the broth, water, black pepper and crushed red pepper to a soup pot over high heat and bring to a slow boil.
- While the liquids are coming to a boil, saute the carrots, onions, garlic, celery and mushrooms in 2 tablespoons of oil in a pan over high heat until the onions are translucent. Pour the entire contents of this pan into the broth mixture once it boils. Simmer uncovered for 10 minutes.
- While stirring, pour the beaten egg into the pot very slowly. Add the Sesame Oil and Soy Sauce, stir to mix well. Add the Tofu and corn to the pot and return to a simmer.
- Add the Zucchini peas, and pasta to the pot; stir well. Turn off heat leaving the pot on the burner; cover. Let set for 12 minutes. Add the vinegars, stir and serve or wait until later. Garnish each serving with Green Onion Slices.
Veggies ready to saute
Tender Ingredients await their turn in the pot
Ready to rock!
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