The karachi girl in me misses the meeruth ka tikka and Ginsoy ka Hot n Sour at oddest hours. Of course, meeruth ka tikka is too much to ask, but Ginsoy-style soup I cracked it!
Yes, my recipe comes very close to the OG one. I love to have the soup for dinner with a side of garlic knots.
So gentle readers, let’s not delay the process and get cooking!
Ingredients (Serves 4)
For the Broth:
- 6 cups chicken or vegetable broth (low-sodium preferred)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce (adjust for spice preference)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon ginger, finely grated
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)
For the Soup:
- 1 cup cooked chicken, shredded (optional for vegetarian version)
- 1/2 cup shiitake or black mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup cabbage, julienned
- 1 green chilli, round slices
- Fresh coriander leaves
- 2 green onions, sliced
- 1 egg, beaten (optional, for egg drop effect)
- ¼ cup Ketchup
- ½ tbsp chilli oil
Instructions
-
Prepare the Broth Base
In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Pour in the chicken or vegetable broth, followed by soy sauce, oyster sauce, chili garlic sauce, rice vinegar, and sugar. Stir well and bring to a gentle simmer. -
Thicken the Broth
Once the broth is simmering, slowly stir in the cornstarch slurry. Let it cook for 2-3 minutes until the broth slightly thickens, giving it that signature Ginsoy-style texture. -
Add Vegetables and Protein
Add all vegetables to the pot. Let them simmer for 5-7 minutes until the vegetables are tender but still crisp. If using shredded chicken, add it now to heat through. For a vegetarian version, skip the chicken. -
Optional Egg Drop
For a silky texture, slowly drizzle the beaten egg into the simmering soup while stirring gently to create thin ribbons. This step is optional but adds a lovely richness. -
Final Touches
Taste the soup and adjust seasoning with more soy sauce or chili garlic sauce if needed. -
Serve
Ladle the hot soup in bowls. Garnish with green onions and cilantro for a fresh, vibrant finish. Serve immediately with extra chili sauce on the side for those who love a fiery kick.
Tips for the Perfect Ginsoy-Style Soup
- Customize the Heat: Adjust the chili garlic sauce to make it as mild or spicy as you like.
- Make it a meal: Add some noodles in the bowl to make a meal out of it.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to preserve the flavors.