• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hinterberger's Hot Peanuts Envy Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Pork; diced or slivered
  • 2 tb Oil
  • 1 tb Soy sauce
  • 1 tb Cornstarch
  • 3 tb Onion; chopped
  • 6 Mushrooms; sliced
  • 4 1/2 c Water
  • 1/2 Dried ancho pepper; seeded
  • -and deveined
  • 1 Clove garlic; minced
  • 1 1/2 c Chicken broth
  • 1 tb Rice vinegar
  • 5 ts Miso paste; preferably red
  • (available at Asian
  • -specialty shops)
  • 1/2 c Dry-roasted peanuts
  • 1 Dash cayenne pepper
  • 1/3 c Cucumber; peeled, seeded,
  • -diced
  • 2 Green onions; chopped
  • 1 c Vegetables (diced green
  • -beans, yellow squash,
  • -zucchini) in any
  • -combination
  • 1 Egg; beaten
  • 2 oz Brandy


In a 3-quart saucepan, fry pork in oil over medium-high heat. Remove with
slotted spoon. Dredge in soy sauce, then in cornstarch, and set aside.
Using the same saucepan, saute onion over low heat for 15 minutes. Add
mushrooms and saute 5 minutes more.

In a separate saucepan bring I cup of water to a boil and add ancho pepper;
simmer 15 minutes and set aside. Stir pork and garlic into onion-mushroom
mixture, then add chicken broth, water, rice vinegar, and miso paste,
stirring vigorously to dissolve the paste. Add peanuts and cayenne.

In a blender or food processor blend ancho pepper and its liquid
thoroughly; add to soup along with vegetables. Bring soup to a boil, reduce
heat, and simmer for 15 minutes, or until vegetables are tender. Swizzle
egg into soup, stir in brandy, and serve immediately.

NOTES : Created by Seattle Times columnist John Hinterberger.

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