Ingredients

• 1 batch of any Asian Style Broth
• Mix and match proteins and vegetables that YOU like!

Protein Options

• 3 boneless chicken breasts
• 2 bone-in chicken bottoms and 2 chicken breasts, with skin
• 1/2 lb. thinly sliced filet
• 1 lb. ground lean ground beef
• 1 package firm tofu
  poached or fried eggs (as many as you want)

Vegetable Options

(amounts will vary depending on how many different vegetables you use and how much you want of them. These amounts are just suggestions)

• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 4 baby boy chops, halved
• 2 large zucchinis, julienned or zoodled
• 6 scallions, thinly sliced
• 2-3 thai chiles, thinly sliced (blanching these in the soup will not really make the soup spicy. Only adding them to your bowl directly and eating them will increase the heat level.)
• 1 cup mungbean sprouts
• 1 cup thinly sliced mushrooms
• 2 cups broccoli florets
• 1/2 cup thinly sliced radishes (don’t cook just add to the bowl for a cold crunch!)

Extras

• ramen noodles
• rice noodles
• udon noodles
• brown/white rice

FOR THE PROTIENS

1. Boneless Chicken Cutlets: season with salt and pepper and cook on a grill pan for 3-4 minutes on each side. Slice thinly on an angle and add to your bowl of soup.
2. Bone-in Chicken: Drizzle olive oil over the chicken and sprinkle salt and and pepper. Bake in a 350f (180c) oven for 1h30m until chicken is cooked through. Discard skin and bones and shred chicken. Add to your soup bowls.
3. Filet: If the filet is very very thinly sliced you can put it right into your soup bowl. The heat from the boiling broth will cook it perfectly when you pour it over the meat. Add to your soup bowls
4. Ground Beef: Preheat the pot you are going to heat up or make your broth in. Add 1 tbsp canola oil, beef, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp soy sauce. Cook, stirring often to break up big pieces until beef is cooked through. Remove from pot and set aside. Use that pot to make the broth. It will add another delicious layer of flavor.
5. Firm tofu: Pat tofu dry and cut into 1/4 inch slices. Make a marinade of 1/4 cup soy sauce, 1 tbsp. honey, 1 clove minced garlic and 1/4 tsp chili flakes. Marinate for at least 1 hour and then sautéed slices on both side in a pan or grill pan for 1-2 minutes on each side. Add to your soup bowls.
6. Poached or Fried Eggs: cook how you like and add to your soup bowl.

FOR THE VEGGIES

Use a strainer or asian noodle basket (the link to buy one is in my post) and fill with each vegetable to cook one at time

For example

1. Add the shredded carrots to the strainer or basket.
2. Slowly lower the basket into the boiling broth.
3. Gently swirl the basket and hold it their until the veggies are cooked to your liking.
4. Lift basket out of the soup allowing the liquid to strain back into the pot.
5. Pour the blanched carrots into its own bowl.
6. Pour the blanched carrots into its own bowl.
7. Now refill basket with next veggie and repeat the process.
8. Continue to do this until all your veggies are cooked through.
9. *The vegetables will soften a drop as they sit so take that into account when cooking them.

FOR THE ADD-INS

1. Ricen Noodles, Udon Noodles & Rice: Cook separately as you normally would in water. Strain and set aside. Add to your soup bowls.
2. (I like to cook these in water bc they absorb to much liquid and I don’t like to waste a drop of that insanely flavorful broth)
3. Ramen: Put all the ramen in a bowl or pot.
4. Add a few ladles of the broth to the pot.
5. Just enough to cover the ramen.
6. Allow it sit for 3-4 minutes and then strain and return broth to the pot.
7. Serve ramen in soup bowls!