Easy to prepare potato and chicken soup with fermented soybeans, one of the staple ingredients in a Peranakan kitchen. This feel-good chicken soup is healthy and simply delicious.
If you are feeling a little under the weather, this bowl of chicken soup can bring a big smile to your face. With a bit of fermented soybean paste, it brings the taste of the soup up a notch. Having this soup when the weather is slightly chilly brings so much comfort to the soul.
Fermented soybeans or 'tauchu' are easily found at Asian grocers. They are packed in bottles. These soybeans are sold either as whole beans or mashed. I prefer using those which are mashed, from Malaysia or Taiwan. Otherwise, fermented soybeans from Singapore which are usually whole can be used too. Just mashed them with a fork before using. There is no substitute to the taste of fermented soybeans, unfortunately.
Base of soup
For the base of the soup, you may substitute chicken with either pork, anchovies or vegetables. Just skip the meat if you are a vegetarian.
Serve the soup as a side dish with steamed white rice. Otherwise, enjoy this soup by itself for a light dinner as the ingredients alone can be quite filling.