Hunan Soup for the Soul

© Katherine Stetson

This soup was inspired by a trip to Hunan. It double and triples easily and most of the ingredients can be swapped out for what is on hand. Just don’t forget the five-spice powder!

For two servings:

  • 2 cups chicken stock
  • 1 stalk celery, thinly sliced
  • 2 scallions, thinly sliced
  • coin of fresh ginger, about 1/4 inch thick
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon garlic-chili paste (Sambal)
  • a few shakes of Szechuen Pepper
  • 10 drops of sesame oil
  • fresh lo mein noodles
  • 1/4 cup shredded chicken or pork (optional)
  • chopped fresh cilantro (for garnish)
Heat the stock with the celery, scallion, ginger, and seasonings over medium-high heat until the vegetables are tender. Add the noodles and continue to simmer until tender. Add the (optional) shredded meat.
Ladle into bowls and garnish with chopped cilantro and a few more drops of Sesame Oil.

 

 

Copyright © Katherine Stetson, all rights reserved.