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Get Better Soup

13 INGREDIENTS • 9 STEPS • 1HR

Get Better Soup

Recipe
4.3
3 ratings
Feel free to use the recipe and transform it into your own- it's a kitchen sink soup, Lah Sop Tong!
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Kah-Pu Fine Foods
Hi, I'm Tiffany. I've spent over a decade honing my culinary skills in New American, French, Japanese, Vietnamese, and Chinese cuisines while training under culinary giants like Chad White and David Chang.
Feel free to use the recipe and transform it into your own- it's a kitchen sink soup, Lah Sop Tong!
1HR
Total Time
$3.58
Cost Per Serving
Ingredients
Servings
4
us / metric
Eggplant
2
Medium Eggplants
Sichuan Peppercorns
4 Tbsp
Sichuan Peppercorns
Soy Sauce
1/2 cup
Lemongrass
2 stalks
Garlic
5 cloves
Rice Noodles
1/2 pckg
Rice Noodles
Chicken Broth
8 cups
Chicken Broth
Oil
as needed
Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
563
Fat
25.3 g
Protein
27.8 g
Carbs
55.5 g
Love This Recipe?
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Get Better Soup
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Kah-Pu Fine Foods
Hi, I'm Tiffany. I've spent over a decade honing my culinary skills in New American, French, Japanese, Vietnamese, and Chinese cuisines while training under culinary giants like Chad White and David Chang.
Cooking InstructionsHide images
step 1
Cut the Eggplants (2) lengthwise. In a shallow baking dish, salt each side of the eggplant heavily and let it sit out for a few hours or in the fridge overnight. This draws all the moisture out of the eggplant and allows for a crispier texture when we will cook it lat.
step 1 Cut the Eggplants (2) lengthwise.  In a shallow baking dish, salt each side of the eggplant heavily and let it sit out for a few hours or in the fridge overnight. This draws all the moisture out of the eggplant and allows for a crispier texture when we will cook it lat.
step 2
Thoroughly rinse the eggplant, and return to the baking dish, adding a thin layer of Oil (as needed) and the Sichuan Peppercorns (4 Tbsp) . Set that aside.
step 2 Thoroughly rinse the eggplant, and return to the baking dish, adding a thin layer of Oil (as needed) and the Sichuan Peppercorns (4 Tbsp) . Set that aside.
step 3
Place the Dried Shiitake Mushrooms (10) in a bowl and cover with water. Let it soak for 30 minutes to rehydrate. Once hydrated, the mushrooms will feel soft. Squeeze out the excess moisture and thinly slice into strips.
step 3 Place the Dried Shiitake Mushrooms (10) in a bowl and cover with water.  Let it soak for 30 minutes to rehydrate.  Once hydrated, the mushrooms will feel soft.  Squeeze out the excess moisture and thinly slice into strips.
step 4
Prepare the aromatics. Halve the Lemongrass (2 stalks), peel and smash the Garlic (5 cloves) with the side of your knife, and peel and thinly slice your Fresh Ginger (1).
step 4 Prepare the aromatics.  Halve the Lemongrass (2 stalks), peel and smash the Garlic (5 cloves) with the side of your knife, and peel and thinly slice your Fresh Ginger (1).
step 5
Heat up a large stockpot on medium heat and add a thin layer of oil. Once the oil is hot, add the aromatics, slightly caramelizing them, until they are golden brown.
step 5 Heat up a large stockpot on medium heat and add a thin layer of oil. Once the oil is hot, add the aromatics, slightly caramelizing them, until they are golden brown.
step 6
Add the Ground Pork (1 lb) and break up into small pieces, cook until well done. Add the Chicken Broth (8 cups) , the dried mushrooms, some Salt (to taste) and Ground Black Pepper (to taste), and simmer for 20 minutes.
step 6 Add the Ground Pork (1 lb) and break up into small pieces, cook until well done.  Add the Chicken Broth (8 cups) , the dried mushrooms, some Salt (to taste) and Ground Black Pepper (to taste), and simmer for 20 minutes.
step 7
Put your Rice Noodles (1/2 pckg) in a large bowl. Cover with hot water and let the noodles soak for 6 minutes. After the noodles have soaked, carefully drain the water, and portion an even amount into two large bowls.
step 8
While the noodles soaking and the soup is simmering, heat up a medium saute pan, or a grill pan if you have one. Cook the eggplant to your desired texture, and add Soy Sauce (1/2 cup) until the eggplant is caramelized.
step 9
Pour the hot broth mixture into your bowl of noodles, making sure to ladle up the garlic, mushrooms, and pork. Top with the caramelized eggplant. Enjoy!
step 9 Pour the hot broth mixture into your bowl of noodles, making sure to ladle up the garlic, mushrooms, and pork.  Top with the caramelized eggplant.  Enjoy!
Tags
Dairy-Free
Budget-Friendly
Asian
Grill
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Mushrooms
Pork
Soups & Stews
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