Extra Soup W / Sauce Recipe

Prepare broth

In a medium saucepan, combine 4 cups chicken broth and 1 cup water. Add sliced ginger, smashed garlic, and chopped white parts of green onion. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer uncovered for 12 minutes to infuse flavors. Skim any foam if necessary.

After 12 minutes, stir in 1 tablespoon light soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper. Taste and adjust seasoning — add up to another 1/2 tsp soy sauce or a pinch more salt if desired.

Strain the broth through a fine-mesh sieve into a clean pot or large bowl to remove ginger, garlic and scallion solids. Return strained broth to pot and keep warm over low heat.

If using shredded cooked chicken or tofu, warm it gently in the reserved warmed broth for 1–2 minutes before serving so it heats through.

For vegetables: add bok choy and sliced shiitake to the simmering broth and cook 2–3 minutes until tender-crisp.

If using noodles, place 1 cup cooked rice or egg noodles into serving bowls. Pour hot strained broth over noodles and add warmed protein and vegetables on top. Add bean sprouts raw for crunch or blanch them 30 seconds in the hot broth if you prefer.

Combine 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp chili-garlic sauce, 1/2 tsp honey (or sugar), 1/2 tsp lime juice and 1 tbsp thinly sliced green onion in a small bowl. Whisk until honey dissolves and sauce is homogenous.

Taste and adjust: add more chili for heat, more vinegar for tang, or a pinch of sugar to balance. Serve this sauce in a small ramekin alongside the soup so diners can add to taste.

Ladle soup into individual bowls, ensuring each bowl gets broth, protein, vegetables and noodles (if used).

Top with optional garnishes: 1 tbsp chopped cilantro, a lime wedge, and 1 tsp fried garlic or shallots. Serve sauce on the side and allow diners to add to taste.