This is a go-to favorite for me particularly when I'm in a pinch on a weeknight. The broth itself is made out of staple flavorings that I always have on hand. And its easy to bulk it up with different options from the cupboard, fridge, or yard to make it a full meal. The best part is this recipe can be prepared as fast as boiling water.
- 4 cups chicken or vegetable broth
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp sesame oil
- 1/2 tsp sriracha or Asian chili sauce (more or less depending on desired heat level)
- salt and pepper to taste (may not need)
- 2 tbsp corn starch (optional as thickener)
- Ideas for additions:
- firm tofu cubed
- canned or fresh mushrooms
- canned bamboo shoots
- diced green onions
- shelled edamame
- matchstick carrots
- bean sprouts
- soba or ramen noodles
- egg ribbons (requires one egg)
- Combine the broth ingredients (except for the corn starch) in a pot and bring to a boil.
- To thicken the broth, mix corn starch in a bowl with 1/4 cup of the soup broth and whisk until smooth with no lumps. Then drizzle back into the soup pot while whisking. Broth will thicken after simmering for a couple minutes.
- If adding ingredients like fresh mushrooms that require pre-cooking, cook those first in the pot before adding the broth ingredients.
- Add ingredients that require heating like tofu, edamame, potstickers, or noodles and cook directly in the broth according to instructions.
- To create egg ribbons, beat one egg in a bowl and drizzle into simmering soup while whisking.
- Add fresh ingredients like diced green onion, cilantro, matchstick carrots, and bean sprouts at the end or directly in the serving bowl.
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