Papa’s Fine Soup

This is my first recipe ever to have a name. I first made this soup when Miriam was a small child. More than once she would toddle up and ask for “Papa’s fine soup” for dinner.

Papa's Fine Soup

Papa’s Fine Soup

Eilene has been ill the last couple days, so I decided to make something that would be easy on her stomach. Originally I made this soup with chicken, but today I am replacing it with tofu. Eilene is still being a bit of a vegetarian. I will also be using fresh lemon grass, instead of the original powered lemon grass.

Below the updated version of this recipe I am also posting the original recipe.

Papa’s Fine Soup (updated)


½ lb. Fresh noodles
2-3 stalks lemon grass
2 cans low sodium chicken broth
1 tsp. sesame oil
2 cloves garlic, chopped fine
3 green onions, cut in 1 inch slices
1 inch ginger root, cut in thick slices
1 Tbs. Shaoxing (optional, Chinese cooking wine)
1 lb. firm tofu, cut into ¾ inch dice
1 Tbs. soy sauce
½ lb. baby bok choy


1. Bring a pot of water to a boil and then add the fresh noodles. Cook the noodles for 3 – 4 minutes, drain and rinse to stop them from over-cooking. Place them evenly into individual serving bowls.

Tip: Fresh noodles will cook much more quickly than dried noodles.

2. Trim the lemon grass and chop it into small pieces.

3. Place the chicken stock, lemon grass and ginger into a medium pot and bring it to a boil. Cook for 5 to ten minutes.

Tip: If you want to make this dish vegan, replace the chicken broth with vegetable broth.

4. Pour the broth into a separate bowl through a fine mesh strainer to remove the lemon grass. Rinse the ginger slices and return them to the broth.

5. Add the sesame oil to the original pot and sauté the garlic and onions for about 1 minute.

6. Return the broth and ginger to the pot and add the Shaoxing, simmer for 5-10 minutes.

7. Add the tofu, soy sauce, and baby bok choy to the pot. Cook until the greens done, about 3-5 minutes.

8. Ladle the hot soup over the noodles and serve

Papa’s Fine Soup (original recipe)


1 pkg. Udon noodles
1 tsp. sesame oil
2 chicken breasts
2 cloves garlic, chopped fine
3 green onions, cut in 1inch slices
2 cans low sodium chicken broth
1 inch ginger root, cut in thick slices
½ tsp. lemon grass, powdered
1 Tbs. Shaoxing (optional, Chinese cooking wine)
1 Tbs. soy sauce
½ lb greens


1. Dry udon noodles are fairly thick and about 7 inches long. use about 1/3 of a package of Udon per person. Boil noodles until almost cooked through (noodles will still show a tiny white spot in the center when cut). Drain and rinse them to stop them from over cooking.

2. Add the oil to a medium pot and brown the whole chicken breasts on both sides. Set aside to cool.

3. Without cleaning the pot, add the garlic and onions and sauté for about 1 minute, loosening the chicken bits to prevent them from burning.

4. Add the chicken broth, ginger, lemon grass power and Shaoxing to the pot and simmer for 5 – 10 minutes.

Tip: Using lemon grass stem, sliced, simmered and then removed may have a slightly better flavor, but I use this recipe as a last minute, quick meal instead of getting takeout.

5. Cut the chicken breasts into ¼ inch slices. The thickest part of breast should still be a little bit undercooked.

6. Add the chicken to stock with the soy sauce, greens and noodles. Use a minimum of a ½ pound of pea pods, either the flat Chinese kind or the thicker sugar snap peas.

Tip: If you want to make it a bit more vegetarian and hearty you may also add pea sprouts, bok choy, bean sprouts or any other Asian green you have.

7. Cook until greens done, about 3 – 5 minutes and serve.


Filed under Main Dishes, Soups, Vegan, Vegetarian MD

4 responses to “Papa’s Fine Soup

  1. Pingback: Karl’s Lemongrass Chicken Soup | Jabberwocky Stew

  2. Pingback: Karl’s Lemon Grass Chicken Soup II | Jabberwocky Stew

  3. Pingback: Papa’s Fine Soup II | Jabberwocky Stew

  4. Pingback: Papa’s Fine Shrimp Soup | Jabberwocky Stew

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