Cookin’ With Rants: Awesome Oriental Soup

This awesomesauce – almost literally – is something that has now been reviewed by my bestie as well as none other than MamaRants.  Both returned positive reviews.  This soup came about from an effort to eat a larger portion of protein in the latter half of the day instead of carbs and such.  I can make chicken noodle soup like nobody’s bitch, but it’s an instant carb coma in delicious format.

All that said, you’ll notice that I’ve made the rice optional.  So if you prefer something with a higher body-to-broth ratio, play with the amount.  However, I’d recommend adding it in at the end to avoid too much thickening action.  Here are the ingredients:

2 x 15oz cans of broth (Chicken or beef, beef recommended)

1 x can of chicken or equivalent (or pork, but not ham) – a finely-diced chicken breast works

4 x Garlic cloves, minced

6 x Green onion – sliced in circles, with the white parts generally reserved from the green parts

1 x Egg

¼ Cup rice (optional)

Sesame oil – not optional, this gives a rich, oriental flavor

Parsley – just to have more floaty green bits

Basil – to taste, about a teaspoon

Cumin – less may be more with this powerful but delicious spice, I used a teaspoon

Preparation is a bit involved, but worth the effort:

Put the broth on to heat in a deep pot.  Place the chicken and half the garlic to lightly brown in a skillet with hot sesame oil.  Add the white parts of the green onion as well. When lightly browned, scoop into the broth pot.  Using the same skillet, re-oil lightly with sesame oil and scramble the egg. Scramble eggs into very small bits but not entirely cooked. Scoop into soup pot now.

When the broth, meat and egg starts to boil, add the remaining (green) onion and garlic. Add other spices to taste, with salt and pepper.  If you have salt issues, watch out on this step, or make sure you buy a quality broth that’s low in sodium.

Boil for five to seven more minutes to cook the green onion bits and eat!  This savory awesomeness will hit the spot and keep you full long enough to get to sleep.  Stores well and freezes as all soup will.

26 Responses to “Cookin’ With Rants: Awesome Oriental Soup”

  1. Sounds delicious!

  2. Yum! I have all of the ingredients and will be making this tonight.

  3. DId the army teach you to cook, or is this a side passion?

  4. Gonna have to give it a try – thanks for posting.

  5. So when are you coming out with a cookbook? I think you need a shtick, like using a bayonet instead of a knife, or making your portions fit in a mess tin. Then you could be the next Gordon Ramsay! (You already have his favourite mannerism down pat. 😉 )

    • Being compared to that asshole is a high compliment! Cookbook? Now why would anyone pay money for something that a quick site search and a printer would give them for free?

      • Hey, there’s a website where we discuss never-built warships. Almost every design has ELABORATE details and schematics, yet most of the people there have bought the same set of reference books, at a couple hundred bucks EACH! 😯
        I think the phrase you’re missing involves “one being born every minute” … 😉

  6. Sounds deliciousoso! I would definitely use low sodium broth because I find a lot of soups way too salty for me!

    • Then definitely get the low sodium product, and then salt to your taste. The LS stuff tastes like water to me, but I know I’m uncalibrated like a motherfucker.

  7. whiteladyinthehood Says:

    Sounds good and easy to make.

  8. Does sound awesome. (and easy to do) Will definitely try this. Thanks – and hope your New Year is bright and wonderful

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