📋 Ingredients:
|
Ingredient |
Quantity |
|
Boneless Chicken Breast |
1.5 kg (finely shredded) |
|
Chicken Stock/Broth |
6 liters |
|
Sweet Corn (cream-style) |
1.5 kg (canned or fresh puréed) |
|
Whole Sweet Corn Kernels |
400 grams (optional for texture) |
|
Eggs |
8 (lightly beaten) |
|
Corn flour (Cornstarch) |
250 grams (mixed in 500 ml cold water) |
|
Ginger (freshly grated) |
4 tablespoons |
|
Garlic (freshly grated) |
2 tablespoons |
|
White Pepper Powder |
2 tablespoons |
|
Salt |
2.5 tablespoons (adjust to taste) |
|
Sugar |
2 tablespoons |
|
Vinegar |
6 tablespoons |
|
Soy Sauce |
6 tablespoons |
|
Chinese Salt (Ajinomoto) (optional) |
1 tablespoon |
|
Spring Onions (green part only, finely chopped) |
1 cup (for garnish) |
|
Fresh Coriander (optional) |
1/2 cup (finely chopped) |
|
Water |
As needed |
🛠️ Equipment Needed:
- Large stockpot (10–12 liters capacity)
- Large whisk or ladle
- Sharp knives and chopping board
- Mixing bowls
- Soup bowls for serving
- Ladle for portioning
👨🍳 Detailed Cooking Method:
Step 1:
Preparing the Chicken
1.
In a large
pot, add boneless chicken breasts and enough water to cover.
2.
Add a pinch of
salt and boil until fully cooked (about 15–20 minutes).
3.
Remove the
chicken, cool slightly, and shred finely using hands or forks.
4.
Reserve the
chicken water (stock) separately.
Step 2: Making
the Soup Base
1.
In the large
stockpot, add:
o
6 liters of chicken stock (use your reserved stock + water
to make up volume if needed).
2.
Bring to a gentle
boil over medium heat.
Step 3:
Flavoring
1.
Add to the
boiling stock:
o
Grated ginger and garlic.
o
Sweet corn
purée and whole corn kernels.
o
Salt, white pepper, and sugar.
o
Soy sauce and vinegar.
o
Chinese salt (optional for that extra restaurant flavor).
2.
Stir well and simmer
for 10 minutes to infuse flavors.
Step 4:
Thickening the Soup
1.
Slowly add the corn flour slurry (corn flour mixed with cold water) into the simmering
soup.
2.
Stir
continuously to avoid lumps.
3.
Allow the soup
to thicken to a silky consistency — not too thick and not watery.
(Adjust with more corn flour slurry or water as needed.)
Step 5: Adding
Chicken and Eggs
1.
Add the shredded
chicken into the thickened soup.
2.
Simmer for
another 5 minutes.
3.
Slowly drizzle
the beaten eggs into the soup while continuously stirring the soup gently
in one direction to create beautiful egg ribbons.
4.
Cook for
another 2–3 minutes until the egg sets.
Step 6: Final
Adjustments
1.
Taste and
adjust salt, pepper, soy sauce, and vinegar if needed.
2.
If you like it
slightly more tangy, add a few extra drops of vinegar.
Step 7:
Serving
1.
Ladle 1
medium bowl (~250–300 ml) per person.
2.
Garnish with chopped
spring onions and fresh coriander (optional).
3.
Serve hot
with:
o
Extra soy
sauce
o
Chili sauce
o
Vinegar-soaked
green chilies (a classic Pakistani touch!)
🎯 Key Tips for Restaurant-Quality Result:
- Chicken stock must be
flavorful. Avoid just using water — homemade stock or a good quality chicken
cube stock is important.
- Egg ribbons should be
fine and silky, not clumped.
- Keep stirring gently after adding
eggs for perfect texture.
- Corn flour must be
dissolved fully in cold water before adding to avoid lumps.
- Use fresh sweet corn purée if possible for best taste.
- _______________________________________________🌟 Restaurant Style Vegetable Soup (20 Servings)
🍽 Serving Size:
- 1
large soup bowl (~300 ml per person)
🥕 Ingredients:
(All ingredients are available in Pakistan)
|
Ingredient |
Quantity |
|
Cooking
Oil (Canola/Sunflower) |
6
tablespoons |
|
Butter
(unsalted) |
2
tablespoons |
|
Garlic
(finely chopped) |
6
cloves |
|
Ginger
(finely chopped) |
2
tablespoons |
|
Onion
(medium, finely chopped) |
4
pcs |
|
Carrot
(peeled, diced small) |
6
medium |
|
Capsicum
(green, diced small) |
4
medium |
|
Cabbage
(shredded) |
300
grams |
|
Fresh
Green Beans (chopped) |
200
grams |
|
Sweet
Corn (boiled or canned) |
1½
cups |
|
Tomatoes
(ripe, finely chopped) |
6
medium |
|
Potatoes
(peeled, diced small) |
4
medium |
|
Spring
Onion (green part only, chopped) |
1
bunch |
|
Green
Chilies (optional, finely chopped) |
2
pcs |
|
Tomato
Paste |
3
tablespoons |
|
Vegetable
Stock (or water + stock cubes) |
6
liters |
|
Salt |
to
taste (~4 teaspoons) |
|
Black
Pepper (freshly ground) |
2½
teaspoons |
|
White
Pepper Powder |
1½
teaspoons |
|
Soy
Sauce |
4
tablespoons |
|
Vinegar
(white) |
3
tablespoons |
|
Cornflour
(mixed in water for slurry) |
4
tablespoons + ½ cup water |
|
Fresh
Coriander (chopped) |
1
small bunch |
|
Optional:
Red chili sauce for a spicy touch |
As
needed |
🕑 Prep Schedule:
|
Task |
Time Required |
|
Vegetable
washing, peeling, and chopping |
30
minutes |
|
Preparing
stock (if homemade) |
20
minutes |
|
Cooking
time |
40-45
minutes |
|
Final
seasoning and garnishing |
5
minutes |
Total Time: ~1 hour 30 minutes
🥄
Cooking Method: (Step-by-Step Detailed)
Step 1: Prepare All
Vegetables
- Wash
all vegetables thoroughly under running water.
- Peel
carrots, potatoes, ginger, and garlic.
- Dice
carrots, capsicum, potatoes into small cubes (~½ inch).
- Finely
chop onions, green chilies, tomatoes, and spring onions.
- Thinly
shred cabbage and chop green beans into ½ inch pieces.
- If
using fresh corn, boil it separately and keep it ready.
Tip: Keep the vegetables organized in bowls to
speed up the cooking process.
Step 2: Heat the Base
- In
a large commercial soup pot (at least 12-15 liters capacity), heat 6
tablespoons oil and 2 tablespoons butter over medium heat.
- Add
finely chopped garlic and ginger first. Sauté until fragrant
(~30 seconds).
- Add
chopped onions and cook till translucent (~3-4 minutes).
Step 3: Add the Vegetables
- First,
add carrots and potatoes — sauté for 5 minutes to slightly
soften.
- Then
add capsicum, green beans, and cabbage. Stir-fry for
another 3-4 minutes.
- Add
sweet corn and chopped tomatoes.
- Stir
in 3 tablespoons tomato paste and mix well.
Step 4: Pour the Stock
- Pour
in 6 liters of hot vegetable stock (or prepared with stock cubes if
needed).
- Bring
it to a gentle boil.
Step 5: Season the Soup
- Add
salt, black pepper, and white pepper.
- Add
soy sauce and vinegar.
- Stir
well and allow the soup to simmer on low-medium heat for 25-30 minutes,
stirring occasionally.
Step 6: Thicken the Soup
- Mix
4 tablespoons of cornflour with ½ cup water to create a
smooth slurry.
- Gradually
add this slurry to the boiling soup while stirring continuously.
- Cook
for another 5-7 minutes until the soup thickens slightly.
Tip: Adjust thickness according to your
preference by adding more slurry if needed.
Step 7: Final Touch
- Add
chopped spring onions and fresh coriander.
- Check
seasoning — adjust salt, pepper, or vinegar as desired.
- For
a spicy version, add a bit of red chili sauce at this point.
Step 8: Serving
- Ladle
the hot vegetable soup into large bowls (~300 ml each).
- Garnish
with a sprinkle of chopped spring onions or coriander.
- Serve
hot with garlic bread, buttered toast, or simple croutons.
📋
Notes:
- Stock: If you have time, making
homemade vegetable stock (boiling carrots, onions, garlic, peppercorns,
and celery for 45 mins) will enhance the flavor.
- Gluten-free
version:
Ensure soy sauce is gluten-free.
- Variations: You can also add mushrooms,
spinach, or peas for extra flavor.
- Storage: This soup can be refrigerated
for 2-3 days or frozen up to 2 weeks.
________________________________________________
Written By: IKRAM SAEED
WhatsApp: +92 302 4226053
________________________________________________
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