Usually during the day, I think about what I’m going to make for dinner that night. Yesterday, I kept thinking about how I was going to make a shepherds pie with the vegetarian ground beef we had bought the previous week. Last minute, Jake texted me before heading home from work asking if we could have soup. Argh! He wanted to have a spicy asian broth with fish, shrimp, and bok choy. I gave in and so he stopped by the grocery store on the way home to get the ingredients. Turns out Jake thinks that this particular soup was one of the best things I’ve ever made!
Here’s what you’ll need to make the soup base:
- 1 Tbsp Vegetable or Canola Oil
- 3 Cloves Garlic
- 1.5″ Fresh Ginger Root (sliced)
- 1 Green Onion (sliced)
- 1 Small Onion (chopped)
- 2 Star Anise
- 1/3 cup Hot Bean Paste
- 2 Tbsp Soy Sauce
- 1 Tbsp Sriracha
- 7 cups Beef Broth
- Dash of Chinese 5 Spice (optional)
Here’s what I used for the fixings, but feel free to mix it up and experiment with whatever you like.
- 1 lb. Haddock
- 10 Extra Jumbo Frozen Shrimp (remove the skin and chunk)
- 1 Small Head/Bundle of Bok Choy (Baby bok choy is better. Otherwise, cut into smaller pieces.)
- 1 Big Handful of Bean Sprouts
- A couple of handfuls of Kale (torn into pieces)
- 6 oz. Shiitaki Mushrooms (sliced)
- 1/4 lb. Angel Hair Pasta (Any noodle should be fine. Udon would be great.)
To make the broth, start with oil in a large pot. (I used a 5 quart pot.) Add in the garlic, ginger, onion, green onion, and star anise. Cook on medium until fragrant and the onions start to become translucent.
Then, add in the hot bean sauce. I happened to find this particular one at the Asian market, but I think any sort of hot bean sauce will work. Start with approximately 1/4 cup. Reserve the rest in case you want to add more later based on the taste. Mix and cook with the aromatics for a few minutes. Because I have the copper pan, I don’t get a lot of stuck bits at the bottom, but if you do, don’t worry. That will add some extra flavor and you’ll have an opportunity to scrape it all up in the next step when adding the broth.
Then, add the beef broth, a splash of the soy sauce, and squirt of the sriracha. This is when you should add the optional dash of the Chinese 5-piece powder. Taste test and increase the amounts of soy sauce and sriracha based on your liking. Bring the broth to a boil. When boiling, add the angel hair pasta. Bring the boil down to a dull roar. I suggest letting that cook for about five minutes. Then, add the bok choy, bean sprouts, kale, and shiitake mushrooms. Let that cook for another five minutes or so.As a last step, I add the haddock chunks and shrimp. I cooked that for five more minutes. At this point, the soup is ready to serve, but feel free to continue simmering it for a bit longer to let all the flavors meld together. Finally, serve and garnish with more green onion if you’d like!You’ll find a million Asian soup recipes out there. I’ve made a few of them and that’s where I’ve gotten some of these ideas. This is the easiest that I’ve tried so far, yet the most flavorful. I hope you give it a try!