Not typical in any way, this soup adapted from Jae Chung, owner of
Jae's Café in Boston, is colorful and delicious and as spicy as you
wish — a perfect lunch or dinner in the cold winter months. It's even
great for breakfast. Serves 2.
1 cup chicken broth, low-sodium store-bought or homemade
1 cup beef broth, low-sodium store-bought or homemade
3/4 cup diced vegetables: onions, green and red pepper, fresh shiitake mushrooms
1/2 tomato, diced
1 giant shrimp, minced
1 giant scallop, minced
1 tsp chili paste with garlic (or more to taste)
1 tsp minced garlic
1 Tbsp oyster sauce mixed with 1-1/2 tsp soy sauce
1 tsp fish sauce
1 tsp soy sauce
2 Tbsp white vinegar
1 tsp sugar
4 Tbsp cornstarch solution (1 part cornstarch diluted in 3 parts water)
1 egg, lightly beaten
3/4 cup firm tofu, cut into large cubes
1/2 tsp sesame oil
1 Tbsp chopped scallion
In a wok or large sauté pan over highest heat, bring stock to a boil. Add vegetables and chopped tomato, and simmer 3-4 minutes. Add shrimp, scallop, chili paste, garlic, oyster sauce mixture, fish sauce, and soy, and simmer for 3 minutes. Add vinegar and sugar, and continue to simmer another 2 minutes. Stir in the cornstarch solution until fully incorporated. Drizzle in the beaten egg — do not stir, but allow the egg to set lightly into long strands. Then, at the last moment, add in the tofu, stir to combine, and add the sesame oil on top. Serve hot, garnished with chopped scallion.
1 cup chicken broth, low-sodium store-bought or homemade
1 cup beef broth, low-sodium store-bought or homemade
3/4 cup diced vegetables: onions, green and red pepper, fresh shiitake mushrooms
1/2 tomato, diced
1 giant shrimp, minced
1 giant scallop, minced
1 tsp chili paste with garlic (or more to taste)
1 tsp minced garlic
1 Tbsp oyster sauce mixed with 1-1/2 tsp soy sauce
1 tsp fish sauce
1 tsp soy sauce
2 Tbsp white vinegar
1 tsp sugar
4 Tbsp cornstarch solution (1 part cornstarch diluted in 3 parts water)
1 egg, lightly beaten
3/4 cup firm tofu, cut into large cubes
1/2 tsp sesame oil
1 Tbsp chopped scallion
In a wok or large sauté pan over highest heat, bring stock to a boil. Add vegetables and chopped tomato, and simmer 3-4 minutes. Add shrimp, scallop, chili paste, garlic, oyster sauce mixture, fish sauce, and soy, and simmer for 3 minutes. Add vinegar and sugar, and continue to simmer another 2 minutes. Stir in the cornstarch solution until fully incorporated. Drizzle in the beaten egg — do not stir, but allow the egg to set lightly into long strands. Then, at the last moment, add in the tofu, stir to combine, and add the sesame oil on top. Serve hot, garnished with chopped scallion.