Soup Recipe

Combine liquids

Pour 6 cups broth and 1 cup water into a large pot. Add the bay leaf and 1 tablespoon soy sauce (or skip soy and use 1 tablespoon salt later). Bring to a gentle simmer over medium heat.

Sweat aromatics

While the broth heats, warm 2 tablespoons olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the skillet and cook 30–60 seconds until fragrant, taking care not to brown the garlic. Transfer the softened aromatics into the simmering broth.

Add grains/pasta

Stir in 1 cup dried small pasta or rice into the simmering broth. Maintain a gentle simmer and cook according to the pasta/rice package time (typically 8–12 minutes for small pasta, 15–18 minutes for rice) until tender.

Add protein and peas

Five minutes before the pasta/rice is done, add 2 cups cooked shredded chicken or cubed firm tofu and 1 cup frozen peas to heat through. Continue simmering until everything is hot and pasta/rice is cooked.

Remove the bay leaf. Taste the soup and add up to 1 teaspoon additional salt if needed and 1 teaspoon freshly ground black pepper. Stir in 1 tablespoon lemon juice or rice vinegar to brighten the flavors. Turn off heat.

Ladle into bowls, garnish with 2 tablespoons chopped fresh parsley, and serve hot.