Chiang Yu T Ang Soy Sauce Soup
Dive into the comforting depths of **Chiang Yu T’ang Soy Sauce Soup**, a savory and umami-packed delight that marries traditional Asian flavors with wholesome, nourishing ingredients. This quick and easy soup recipe features a luscious broth made from a blend of dark and light soy sauce, infused with the warm aromatics of fresh ginger and garlic. Tender shiitake mushrooms, cubed tofu, and vibrant baby bok choy add layers of texture and flavor, while the optional addition of udon or soba noodles turns it into a hearty meal. Finished with a drizzle of sesame oil and a touch of rice vinegar for balance, this versatile dish can be customized with chili oil for a spicy kick. Ready in just 35 minutes, this one-pot wonder is perfect for weeknight dinners or a cozy lunch, delivering authentic Asian cuisine to your table with every spoonful.
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Recipe Information
Ingredients
- 4 cups chicken or vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 inch piece fresh ginger, thinly sliced
- 2 cloves garlic cloves, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup firm tofu, cubed
- 2 heads baby bok choy, halved
- 2 stalks scallions, thinly sliced
- 1 teaspoon rice vinegar
- 0.5 teaspoon white pepper or black pepper
- 2 cups optional cooked noodles (e.g., udon or soba)
- 1 cup water
- 0.5 teaspoon optional chili oil or red pepper flakes
Instructions
In a medium-sized pot, heat the sesame oil over medium heat until shimmering. Add the minced garlic and sliced ginger, sautéing for 1–2 minutes until fragrant.
Pour in the chicken or vegetable stock and 1 cup of water. Bring the liquid to a gentle simmer.
Add the dark soy sauce, light soy sauce, and rice vinegar to the pot. Stir to combine, allowing the flavors to meld for 2–3 minutes.
Add the sliced shiitake mushrooms and cubed tofu to the simmering soup. Cook for 5–7 minutes until the mushrooms are tender.
Gently place the halved baby bok choy into the soup and cook for another 3 minutes until wilted but still vibrant green.
Season the soup with white pepper or black pepper to taste. Adjust the soy sauce levels if needed for saltiness.
If you would like to include noodles, divide the cooked noodles into serving bowls at this stage.
Ladle the hot soup over the noodles (if using) and garnish each bowl with thinly sliced scallions and a drizzle of chili oil or a pinch of red pepper flakes for heat, if desired.
Serve immediately and enjoy your savory Chiang Yu T’ang Soy Sauce Soup!
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2057 mg | 158% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
