I love Asian soups, especially in the winter. There’s just something about ingredients like lime juice, ginger, garlic and hot sauce that make me feel as if I’m punching cold germs right in the kisser.
Unfortunately, I’ve already started to encounter friends with snuffly noses, so it’s time to share this recipe for Asian Chicken Soup. Thanks to Roanoke resident (and Virginia Egg Council spokeswoman) Mary Rapoport for this recipe, which would be easy enough to whip up on a week night.
This would be a great use for part of a roasted chicken or rotisserie chicken. Also, you could probably add some freshly squeezed lime juice, hot sauce and/or cilantro, if desired.
Asian Chicken Soup
1 box (32 oz.) reduced-sodium, ready-to-serve chicken broth
1/4 cup rice vinegar
1 Tbsp. reduced-sodium soy sauce
1/4 tsp. ground white pepper
2 to 3 dashes ground ginger
1 cup frozen Asian vegetable blend or stir-fry vegetables
1/2 cup cooked, diced chicken
1/4 cup chopped green onions
1. Combine broth, vinegar, soy sauce, pepper and ginger in large saucepan; bring to a boil. Add vegetable blend; return to a boil. Reduce heat and simmer until vegetables are tender, about 2 to 3 minutes. Add chicken and simmer for an additional 2 minutes.
2. Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into simmering soup. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.
3. Ladle soup into bowls and top each with a poached egg and 1 tablespoon green onions. Serve immediately.