Spaashal Soup
“I love Fall most of all” - It was the first day of Fall yesterday and I made soup. Not just any soup but Spaashal soup that we mostly had in the army services mess’s. After watching my stories, my dm’s were full of a mixture of people saying they had never heard of it, 19-B ki memories and how this was maybe a Punjabi thing. Jo bhi ho, aap banayn, enjoyment Karin & khush rahain. Tell me in the comments if you’ve heard of this soup before and swipe for true feelings after having this soup, as well as notes about the soup.
Ingredients:
4-5 tbsp of oil (neutral)
4 cloves of chopped garlic
3-4 chopped whites of spring onions
1/2 an inch of ginger cut very thin
3/4th cups of shredded carrots
10 mushrooms chopped
1.5 cups of pre shredded chicken
10 shrimps w/o shell and cut in to small bites
1/2 a cup of cubed tofu
8 - 10 cups of chicken stock (hot)
1 chicken stock cube
2 tbsp of rice vinegar
5 tbsp of dark soy sauce - add more for color
1.5 tbsp of ketchup
1 tbsp of siracha or any chili sauce
1/2 tsp of white pepper - add more if you’d like for heat
1/2 tsp of garlic powder
Add salt if you need
5 tbsp of cornflour mixed with water to make a slurry. You want it to be quite thick. Make and set aside
1/2 a cup of chopped cilantro
1/2 a cup of chopped spring onion
2 egg whites beaten
1 tablespoon of toasted sesame oil
Method:
In a medium-large sized pot add the oil, garlic, ginger and sprinkle onion over medium-high heat. Once fragrant add the mushrooms and the carrots, and stir fry. Now add in the chicken and the shrimp, fry for a 2-3 mins (notes) now add in the hot stock, the sauces and seasonings. mix and just seasonings. Now add in the corn flour to thicken. The soup must be bubbling when you do this. Adjust seasonings. Add in the cilantro and spring onion. Gently stir in the egg whites to make ribbons. turn off the flame. Add the sesame oil in the end for an aroma. Serve hot.
Enjoy!
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