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Grilled, roasts, soups, stews, sandwiches

Asian Chicken Soup Bowl

Posted By Stephanie Meyer on Feb 11, 2010 at 6:45AM

Stephanie Meyer

Serves 6


I serve the broth with the accompaniments on the side as as a make-your-own bowl of

soup. Light, yet filling – a whole meal. The meatballs and broth, and all of the chopping,

can be prepared ahead.


Pork Meatballs

1 lb. ground pork

1 egg white

1/4 c. minced scallions

1 clove garlic, minced

1/2 tsp. grated, peeled fresh ginger

1/4 tsp. Chinese all-spice

1 Tbsp. soy sauce

1/2 tsp. sriracha

1/2 tsp. salt

Preheat oven to 400 degrees F. Combine ingredients in a large bowl and mix gently,

using your hands. Form pork mixture into small (1-inch or less) meatballs, placing them

on a baking sheet as you go. Bake for 20 minutes until browned. (Can be prepared one

day ahead; cool, transfer to a covered container, and refrigerate. Reheat for 5-7 minutes

in a 300 degree oven, until just-hot, to continue.)



2 - 32 oz. containers of low-sodium chicken broth

1/4 c. soy sauce

1/2 tsp. curry powder

1 Tbsp. brown sugar

1/2 tsp. sriracha sauce

juice of one lime (1-2 Tbsp.)

2 tsp. toasted sesame oil

Heat all ingredients together, simmer for 10 minutes. (Can be prepared one day ahead.

Cool and refrigerate. Bring to a simmer to continue.)


Vegetables (slice vegetables into approximately the same, thin matchstick slices)

1 Tbsp. oil

1/2 head cabbage, shredded finely

1 red bell pepper, cut into thin matchstick pieces

6 oz. shitake mushrooms, sliced into thin matchstick pieces

4 scallions, sliced into thin matchstick pieces

1 c. snow peas, sliced diagonally into thin matchstick pieces

Heat oil in a large skillet over medium heat. Add vegetables and saute for 2-3 minutes,

until just-hot but still crisp. (I chop the vegetables ahead of time, put them all in a bowl

together, and chill in the refrigerator until I’m ready to serve the soup.)



1/2 lb. cappelini

Prepare pasta according to package directions. Drain away most, but not all of the water,

leaving pasta in hot pot for serving.



2 cooked chicken breasts cut into matchstick pieces

8 oz. firm or flavored tofu cut into matchstick pieces


toasted sesame seeds

minced cilantro


To serve

Have all your ingredients ready to go – hot broth, meatballs, vegetables, and pasta; as

well as your accompaniments. Fill a bowl with a serving of pasta, add meatballs,

vegetables, and chicken and tofu pieces to taste, ladle broth over all. Finish with a squirt

of sriracha if you like it hot. Sprinkle with cilantro to taste. I like a shake of toasted

sesame seeds to finish.


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