&Follow SJoin OnSugar
Grilled, roasts, soups, stews, sandwiches

Asian Chicken Soup Bowl

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


Stephanie Meyer<op></op>

Serves 6<op></op>

<span lang="FR">



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

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

can be prepared ahead.<op></op>

<span lang="FR">



Pork Meatballs<op></op>

1 lb. ground pork<op></op>

1 egg white<op></op>

1/4 c. minced scallions<op></op>

1 clove garlic, minced<op></op>

1/2 tsp. grated, peeled fresh ginger<op></op>

1/4 tsp. Chinese all-spice<op></op>

1 Tbsp. soy sauce<op></op>

1/2 tsp. sriracha<op></op>

1/2 tsp. salt<op></op>

<span lang="FR">


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

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

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

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

in a 300 degree oven, until just-hot, to continue.)<op></op>

<span lang="FR">




2 - 32 oz. containers of low-sodium chicken broth<op></op>

1/4 c. soy sauce<op></op>

1/2 tsp. curry powder<op></op>

1 Tbsp. brown sugar<op></op>

1/2 tsp. sriracha sauce<op></op>

juice of one lime (1-2 Tbsp.)<op></op>

2 tsp. toasted sesame oil<op></op>

<span lang="FR">


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

Cool and refrigerate. Bring to a simmer to continue.)<op></op>

<span lang="FR">



Vegetables (slice vegetables into approximately the same, thin matchstick slices)<op></op>

1 Tbsp. oil<op></op>

1/2 head cabbage, shredded finely<op></op>

1 red bell pepper, cut into thin matchstick pieces<op></op>

6 oz. shitake mushrooms, sliced into thin matchstick pieces<op></op>

4 scallions, sliced into thin matchstick pieces<op></op>

1 c. snow peas, sliced diagonally into thin matchstick pieces<op></op>

<span lang="FR">


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

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

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

<span lang="FR">



Pasta <op></op>

1/2 lb. cappelini<op></op>

<span lang="FR">


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

leaving pasta in hot pot for serving.<op></op>

<span lang="FR">




2 cooked chicken breasts cut into matchstick pieces<op></op>

8 oz. firm or flavored tofu cut into matchstick pieces<op></op>


toasted sesame seeds<op></op>

minced cilantro<op></op>

<span lang="FR">



To serve<op></op>

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

well as your accompaniments. Fill a bowl with a serving of pasta, add meatballs, <op></op>

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

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

sesame seeds to finish.<op></op>

<span lang="FR">



Post A Comment

To post comments, please log in or register.