Can a person every have too many soup recipes??? I think not …. The best part of this recipe is that it is just a guideline for making an amazingly tasty soup out of whatever you have on hand. The focus here is on the vegetables, so make sure you prepare way more than you think will fit in the pot!
The flavour base is what makes this soup such a keeper.
- 3 scallions, cut in 3 large pieces
- 1/2 inch knob of minced ginger
- 3 tbsp oyster sauce
- 6 cups chicken stock/vegetable stock/beef stock/6 inch piece of kombu
- chicken breast/prawns/tofu
- any amount of vegetables, as many as you think you can get in the pot
- bean sprouts
- cooked rice noodles or Chinese wheat noodles
- green onion
- sesame seeds
- toasted sesame seeds
- soy sauce
- peanut sauce
- chili oil
Start with a big pot, cover the bottom with a neutral oil and once it has heated up add about a 1/2 inch knob of minced ginger and 3-4 scallions (green onions). Saute until they have generated a bit of colour and become nicely caramelized. This is where you start, but from here the sky is the limit.
Add the oyster sauce and heat through, then add your broth. If you are using the kombu, allow it to soften for at least 30 minutes.
When the broth is hot enough, add any protein you want to use – if using meat, slice it thinly.
Add the vegetables according to how long they take to cook – as in cabbage or bok choy will take a little longer than snap peas or thinly sliced sweet peppers.
I like to serve the noodles prepared and separate from the soup so people can add them as they wish, and that way they don’t get soggy.
This should all come together really quickly once the broth has heated – as in maybe 5 minutes! When ready to serve stir in bean sprouts and serve with the garnishes so everybody can create the soup bowl of their own dreams.