{"id":1891,"date":"2025-01-16T05:21:15","date_gmt":"2025-01-16T09:21:15","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1891"},"modified":"2025-11-20T07:01:01","modified_gmt":"2025-11-20T11:01:01","slug":"my-easy-asian-spiced-broth","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/my-easy-asian-spiced-broth\/","title":{"rendered":"My easy Asian spiced broth"},"content":{"rendered":"

\"\"<\/a>I’m often asked for a simplified version of the spicy soups I make so here it is.<\/span><\/strong><\/p>\n

EASIEST VERSION:<\/span>
\nTo a one quart pot of water add:
\n1 or 2 tsp of chicken powder or bouillon
\n1 or 2 tsp Tom Yum Paste (spicy, tangy)
\n1\/8 tsp tamarind concentrate (it’s very sour)
\n2 tsp soy sauce
\n1 tsp lemon juice
\n1 tbsp chili garlic sauce (a little hot)
\n1 tsp dried shiitake mushroom powder
\n1 capful of apple cider vinegar
\nSmall squirt of ginger paste or 1\/2 tsp ginger powder or a pinky-tip size fresh ginger<\/span><\/strong><\/p>\n

I always like to add a few dates for sweetness as the lemon juice and vinegar make it sour.<\/strong><\/span><\/p>\n

As it heats, I add chopped vegs, right now my faves are okra, cauliflower, spinach<\/span><\/strong><\/p>\n

<\/p>\n

\"\"<\/a>A MORE HOMEMADE VERSION<\/strong><\/span><\/h1>\n

4 cups low sodium chicken broth
\nOR a tbsp of chicken powder or bouillon
\n<\/strong><\/span>
2″ fresh chopped ginger
\n<\/strong>\u00a0 \u00a0 \u00a0 OR 1 tbsp ginger paste for sharpness
\n<\/strong><\/span>
1 tbsp fish sauce for umami
\n<\/strong>\u00a0 \u00a0 \u00a0 OR 1 tsp of dried shiitake mushroom powder
\n<\/strong><\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0(I use Takii Umami Powder)
\n<\/strong><\/span>
1\/2 tsp tamarind concentrate for sour and deep flavor
\n<\/strong><\/span>
A squirt of lime, lemon or vinegar for bitter flavor
\n<\/strong><\/span>
A pinch of sugar to offset the sour if you need it, I like to use 3-4 dates for sweetness.
\n<\/strong><\/span>
1 tbsp Sriracha if you want it HOT.<\/strong><\/span><\/p>\n

OR 1 TBSP TOM YUM PASTE would give an approximation of all the above ingredients.<\/strong><\/span><\/h2>\n

You now have a tasty broth. I like to top with a handful of sliced scallions. Here’s the original version –> http:\/\/goddessgrub.com\/blog\/a-basic-asian-soup-base-that-i-like\/\u00a0<\/a><\/span><\/strong><\/p>\n

Fish sauce is a most important seasoning in Vietnamese cooking, used to impart savory depth. It is fermented anchovy sauce. Ew, right? Definitely don’t smell or taste it straight from the bottle. As a Southerner, I use it as I would a smoked hamhock, to give depth of umami flavor. I use the 3 Crabs brand https:\/\/www.vietworldkitchen.com\/blog\/2009\/09\/viet-huong-3-crabs-fish-sauce-tasting.html<\/a>\u00a0<\/span><\/strong><\/p>\n

RELATED<\/strong><\/span>\u00a0A simplified, easy lowfat hot & sour soup<\/a>
\nLowfat Hot and Sour Soup<\/a>
\nChinese Hot & Sour Pork Soup<\/a>
\nMore Hot and Sour Soups\u00a0<\/a><\/span><\/strong><\/p>\n

More soups at the Goddess Grub website<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m often asked for a simplified version of the spicy soups I make so here it is. EASIEST VERSION: To a one quart pot of water add: 1 or 2 tsp of chicken powder or bouillon 1 or 2 tsp Tom Yum Paste (spicy, tangy) 1\/8 tsp tamarind concentrate (it’s very sour) 2 tsp soy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1891","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-uv","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1891"}],"version-history":[{"count":5,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1891\/revisions"}],"predecessor-version":[{"id":1968,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1891\/revisions\/1968"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1891"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}