Bay Roberts Saturday Soup

Bay Roberts Saturday Soup, simple comfort food with a Asian kick.

Bay Roberts Saturday Soup, simple comfort food with a Asian kick.


I like experimenting with flavors, special ingredients, something that makes you smile. It all comes together for me in soups, not bland soups, but powerful soups, robust soups that have a wow factor. Well I am experimenting with a soup that has a wow factor, I am not sure I am there yet, but here is a good try,a Asian inspired comfort soup with a little bit of everything, this is a hearty and spicy (but well balanced) soup, I call it Bay Roberts Saturday Soup. Why Bay Roberts Saturday Soup?, because I spend my Saturdays overlooking beautiful Bay Roberts harbour and I work with ingredients that makes me happy.

So here it is, please feel free to add or omit as you see fit, it is a base for a wonderful flavor profile.
I would love to read your comments after you try Bay Roberts Saturday Soup (Hot and Sour style)

1 large onion
1 large carrot
1 pound of lean ground chicken
2 cups baby bok choy
1 litre Chicken stock
1 pound firm tofu
3 cloves of garlic
1 tbsp. garlic infused EVOO
2 tbsp. Black Bean Garlic Sauce
2 tbsp. Chilli Paste
2 tbsp. ketchup
2 tbsp. soya sauce
2 tbsp. rice wine vinegar
2 tbsp. Sriracha
1 egg
1 tsp sesame oil
2 green onion
Sauté onions, carrots, EVOO, and chicken over medium heat for 15 minutes or until onions are translucent. Add garlic, chicken stock,tofu, bean sauce, chilli paste, ketchup, bring to a rolling simmer, turn back heat, add bok choy, sesame oil , soy sauce, rice wine vinegar, and sriacha, simmer for 5 minutes, turn off heat, in a small bowl, whisk the egg and add to the soup, garnish with green onion at service. (if a thick add a little water.)