in Soup Recipes

Quick and easy Asian soup

updated

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Ingredients for 4 servings:

  • 1 liter of water
  • 2 tbsp soy sauce, dark
  • 2 cubes of chicken broth
  • 1 jar salad (Asian)
  • ½ tbsp tomato paste
  • 1 egg(s)
  • ½ tbsp cornstarch
  • 1 ½ tbsp Balsamic vinegar, red
  • 1 tbsp sugar
  • 2 pinches of salt
  • 1 tbsp sambal oelek

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

similar to Peking soup

Bring water and soy sauce to a boil in a saucepan. Meanwhile, combine the cornstarch with a little water and whisk the egg. Once the water boils, add the stock cube. Continue boiling briefly, then stir in the tomato paste. Now add the Asian vegetables and bring back to a boil. Add the cornstarch, vinegar, sugar, and salt. Finally, slowly pour the egg into the soup, stirring gently. Remove the pan from the heat, and stir in the sambal oelek.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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