Big Daddy's     Cooking with Attitude

Thai Chile

 

  Stacy's Ginger Soup

This is a delicious recipe that darling daughter came up with one day while at college.  She was desperate for something quick and easy that didn't involve shopping. She makes it a little different every time and recommends messing around with the measurements until it's where you want it.  What follows are her original measurements and instructions.

8 cups    water
4 whole    chopped scallions (green and white parts)
5-6  whole veggie bouillon cubes
1 tablespoons    hoisen sauce
2 teaspoons    light soy
1 teaspoon    crushed red pepper
6-7 ounces    Chinese noodles
2 tablespoons    ginger, finely chopped
2-3 large    egg whites, beaten

Bring water to a boil and add bouillon (replace with salty veggie stalk if you have some). Add ginger, hoisen, soy, and red pepper. Boil a minute or two. Add Chinese noodles (ramen noodles without the seasoning work, too) and cook until almost fully done, then throw in scallions and, at the last minute, the egg white so that it flowers. You can also play around with adding tofu or shitake mushrooms, both of which are good, though the mushrooms have a strong flavor of their own.

BD's note:  If you wish you may substitute your own veggie broth or chicken broth for the water and boullion cubes.

 

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