One-Pot No-recipe Asian Soup

Know that feeling when you can just feel a cold coming? The heavy head, stuffed nose and OMG-I-hate-feeling-like-this kind of day? Well, I know just the kind of comfort food you need. Let me present the one-pot no-recipe Asian soup.

Where do you start?

Open your fridge/pantry. Do you have onions or shallots? Garlic? Carrots? Corn? Eggs? Soy sauce? Well you can already get started. I had some couple more ingredients at hand like ginger, baby Bok Choy (love me some Bok Choy), dehydrated Chinese mushrooms (these stay forever), fresh thai chili (serrano pepper or anything with a kick will do) and lime. Fish sauce and chicken stock cube are optional but contribute greatly to the deliciousness of this soup.

Asian Soup_Ingredients
Some of the ingredients

Chop all the veggies. In a large pot, add some olive oil, chopped onion/shallot, ginger, garlic, a green chili sliced halfway and let cook for a minute or two. It will smell wonderful in the kitchen but you won’t be able to enjoy it because cold, remember? Put the mushrooms in some warm water to hydrate.

Now add the sliced/chopped/grated/however-you-want-to-cut-them carrots and corn. Let it cook for about 5 minutes. Slice the dehydrated mushrooms into tiny pieces. Add to the pot. Then add 1.5 cups of warm water. Cover and let boil. In another cup of warm water, melt the chicken stock cube and then add that to the soup. Let it boil another 15 minutes.

Chop up the Bok Choy. Add to the soup and let it cook for another 5 minutes. Decrease the heat. Add some fish sauce and soy sauce (I added 2 Tbsp of each) and finish seasoning with some salt and pepper. Keep tasting and tinkering until you can’t stop. Now break the eggs in the soup, swirl and create little ribbons aaaaaaand voila!

Asian Soup_2
All the deliciousness

I love mine with a dash of lime and chopped cilantro (none in my pantry this time).  Enjoy! Preferably with some Netflix!

Asian Soup_3

If you are wondering what these Asian medicines are, we got them when we were in Hong Kong. Funny thing is, I can’t even remember what the bottle of infused oil was for. If you know what it is, let me know in the comment section below. Some common uses for Tiger Balm

Asian_meds

These measurements will serve 4

You will need:
Asian Soup_1

  • 2 Tbsp Olive oil
  • 2 Garlic, chopped
  • 3 slices Ginger, chopped
  • 1/2 Onion or 1 shallot, chopped
  • 2 Carrots, chopped
  • 1 small Corn
  • 2 Bok Choy
  • 2 Dehydrated mushrooms
  • 1 Thai chili
  • 2 Tbsp Soy sauce
  • 2 Tbsp Fish sauce
  • 3 Eggs
  • 2.5 cups water
  • 1 chicken stock cube
  • Salt & pepper
  • Lime and cilantro for garnish

Steps:

  1. Chop all the veggies.
  2. In a large pot, add some olive oil, chopped onion/shallot, ginger, garlic, a green chili sliced halfway and let cook for a minute or two.
  3. Put the mushrooms in some warm water to hydrate on the side.
  4. Add the chopped carrots and corn in the pot. Let it cook for about 5 minutes.
  5. Thinly slice the dehydrated mushrooms. Add to the pot.
  6. Add 1.5 cups of warm water. Cover and let boil.
  7. In another cup of warm water, melt the chicken stock cube and then add that to the soup. Let it boil another 15 minutes.
  8. Chop up the Bok Choy. Add to the soup and let it cook for another 5 minutes. Decrease the heat.
  9. Add the fish sauce and soy sauce and season with some salt and pepper. Keep tasting and tinkering until you can’t stop.
  10. Lastly break the eggs in the soup, swirl and create little ribbons.
  11. Garnish with lime and chopped cilantro.
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