YPT Soup aka Chinese One Pot for Two

There is a little hole in the wall Chinese restaurant we go to here in downtown Toronto called "On the Rocks" of all things.  There is a theatre, "Young People's Theatre" to be exact, a few doors over.  The "Rocks" has a one bowl soup aptly named "YPT" for the theatre.  This cheap and cheerful concoction, priced today at an amazing $8.50 CDN, has always been/is a favourite for actors and theatre goers both pre and post show.  YPT soup is legendary.

 

Essentially, it's a large bowl, no trough - filled with lots of yummy and satisfying protein, veggies, dumplings and egg noodles.  Every once in awhile, we must have our YPT soup fix and visit the Rocks for a large bowl of satisfaction. 

 

Here's your chance to try my twist on one of our favourite one bowl wonders!

 

Here's what you'll need for 2 people:

 

                      2 pkgs ramen noodles, asian flavour

                      6 oz piece of chicken breast

                      6 0z piece of round steak

                      6 jumbo shrimp, cooked, shelled, tails off

                      6 wontons (I used pork.  Freeze the rest.)

                      2 baby bok choy

                      1 small broccoli crown

                      1 green onion

                      hoisin sauce

                      baking soda

 

This is the brand of ramen I used.

 

Preparing the meat is the most difficult part of making this.

And it's really not that hard!

Cut the chicken in strips against the grain.

Do this by angling your knife when you cut.

 

 Do the same with the beef.

 

Here is your meat cut into nice strips.
Now let's tenderize it.
Notice how Chinese restaurants have soft textured meat?
It's because it's tenderized!
There are two ways to do it. 
One is more complex with egg white and cornstarch.

 

We'll do it the easier way.
First dry the meat as much as possible with a paper towel.
Sprinkle about 1 t baking soda over the meat,
then with your fingers, work it into the flesh.

Wrap well in plastic.
Pop it in the fridge for about 15 minutes.
This will give you time to prep the veggies.

Break the broccoli crown into smaller pieces.
Trim about an inch off the bottom of the bok choy,
and half an inch from the tips.
Then just cut each bok choy in half crosswise.
Trim and chop the green onion.
Notice how I've divided the broccoli and bok choy for 2.

 

15 minutes are up, right?
Rinse the meat well under running water.
You want to get that baking soda taste out.

I'm using 2 separate pots for each of us.
I don't want to fish around for all the stuff later
to distribute evenly, especially noodles!
I just want to dump it all in a bowl and serve pronto!
As per the pkg, put in 2 C of water and the seasoning packet
in each pot for each person (2  pots in this case).
Bring to a boil then reduce to medium high.

 

In each pot, pop in 3 wontons.

Simmer for 2 minutes.

 

Throw equal amounts of chicken and beef in each pot.
Wait another minute...

Add the broccoli and the bok choy to each pot.
Stir in through the broth.
Give it another 2 minutes...

Add the noodles...



Add 1/2 C water and about 1 T hoisin sauce.
Squish down the noodles.
Simmer for about 2 minutes.

Add the shrimp to each pot.
Mix through just so they heat up a bit.

Pour into a large soup bowl.
Sprinkle with green onions

Check out this fantastic bowl of green veggies, tender chicken and beef, tasty wontons, succulent shrimp with lots of curly noodles in an a satisfying Asian hoisin broth! 

YPT Soup a la Brigitte!
Tell me you can't wait to try it!