Thank you to all of you who have been waiting so patiently for me to give the instructions for this tasty, healthy, and simple soup. I am a soup lover and I find it difficult to relate to anyone who has an adversion to it. Like my irish twin, Hugh Alan the 3rd….he does not like soup one bit and I could eat it for any meal. He says soup is for sick people ONLY (and when he says that-I think he’s talking about sick in the head) Ok….he’s intittled to his own opinion. But for the rest of you who like soup, this recipe is for you! This is such a simple recipe and it comes to me from my housemate Shurong who is studying Education here in the US and is from China. She will admit that she is not a traditional Chinese chef, but let me tell you, her ways in the kitchen are completely the opposite of mine. The way she chops her food, washes it, and even the way she cleans up the kitchen. To make this soup, all you need is heat, water, soy sauce, salt, pepper, eggs, any kind of meat, mushrooms and onions. I add more veggies ALWAYS! I documented some of my steps the last time I made this and now I am going to share it with you…FINALLY.
4 cups of water
1 cup pork, chicken, or beef (thinly sliced) or shrimp or tofu
1/2 cup green onions (sliced)
1 cup mushrooms (quartered)
1 cup cilantro (cut finely)
3 cloves crushed garlic
1 tsp fresh chopped ginger root
salt and pepper
red pepper flakes
optional: tomatoes, brocolli, peppers, zucchini, bean sprouts, celery, water chestnuts, and anything else you like.
1. Fill a large pot with water and turn heat to med-high, I like to get it simmering before I add anything.
2. While the water is heating up I get all my other ingredients cut up and ready to go. I ususally cut the meat up first and sit it in a bowl and sprinkle soy sauce, salt, pepper, and red pepper flakes. I use a new cutting board for all my veggies. I slice them up in tiny pieces no matter the style of cut I’m using. Shurong taught me a few different ways to slice things up so they look more appealing! I put all the veggies on a plate or in bowls till I am ready to use them, so I have lots of room on my cutting board (I use to just leave it all on the cutting board- but Shurong taught me that I need space on my cutting board). Next I crack the eggs into a bowl (i like to add some salt and pepper) and beat up with a fork and set aside.
3. Next I turn up the water a little higher so that it boils a little stronger than a simmer. I add the meat first and let it boil alone for a few minutes. Then I start adding the veggies, in no specific order.
5. Do not add any soy sauce to the actual soup on the pot, I know it may be tempting, but trust me…I’ve done it and it overpowers the soup. It’s best to add it at to individual bowls upon eating it. Let the soup simmer-boil for atleast 15-20 minutes. I like my soup with the veggies slightly crunchy…to do this I add some of my veggies near the last few minutes of cooking.
6. After you feel like the soup has cooked to your liking keep it boiling pretty steady and add the eggs…I like to pour them in nice and slowly so I can see the eggs become flowers. Let boil for about 5 minutes and now it is ready to serve.
7. Serve with your favorite Chinese dishes and hot and steamy rice or noodles.