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• WHOLESOME
& SSOUR HHOT OT & OU R SSOUP OUP A hearty, delicious, and easy soup to warm your belly this cold season.
INGREDIENTS
Broth: 12 cups of water 2 lb of chicken (with bones) 1 garlic pod 6 1-inch pieces of ginger 5 peppercorns 2 bay leaves Few sprigs of parsley
Soup: 1 cup of corn ½ cup of mushrooms 4 tbsp of sriracha sauce 6 tbsp of ketchup 2 tbsp of soy sauce 2 tbsp of vinegar 6 tbsp of cornstarch 2 eggs 1 cup of tofu, cubed ½ cup of cabbage, moderately sliced ½ cup of bean sprouts ½ tsp sesame seed oil 2 sprigs of green onion
RECIPE
Broth: • In a pot, add water, chicken, garlic, ginger, peppercorns, bay leaves, and parsley. • Bring to a boil. Reduce heat and let simmer for one hour. • Turn off the heat. Using a colander, strain the broth into a new pot. • Once cool, discard everything except for the chicken. Remove chicken pieces from the bones. Add the chicken pieces to a new pot. Soup: • In the new pot, add the corn, mushrooms, sriracha sauce, ketchup, soy sauce, and vinegar. • Bring to a boil. Reduce heat and simmer for 7–10 minutes, stirring occasionally. • Mix cornstarch in half a cup of water. Slowly add to the pot and stir simultaneously. • Beat eggs, but not until the yolk and whites are fully mixed. Slowly add to the pot and stir simultaneously. Do not over stir. • Add tofu, cabbage, and bean sprouts. To maintain texture and crunch, do not overcook. • Turn off heat and drizzle sesame seed oil. • Garnish with thinly sliced green onions. • Serve hot and enjoy!
Rahima Adeel
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