Hearty Ten Minute Pepper Soup

Looking for a meal that warms you from the inside out, explodes with savory, peppery flavor, and is ready in about ten minutes? You’ve found it. This incredible soup is a masterclass in culinary efficiency, proving that you don’t need hours in the kitchen to create something deeply satisfying and delicious. The process is as simple as it gets—it’s mostly just boiling—making it perfect for beginner cooks or anyone needing a quick weeknight fix. But don’t let the simplicity fool you. The flavor profile is wonderfully complex: a thick, velvety broth that carries a bold, warming kick from white pepper, a gentle underlying spice, and a savory depth that will have you scraping the bowl. Its unique character and incredible ease of preparation will make this your new secret weapon for a fast, comforting meal. Before we begin, let’s gather our handful of ingredients. The magic of this recipe lies in a couple of clever shortcuts you can find at most Asian grocery stores or online. Spicy Pepper Soup Mix (Hu La Tang powder): 1 packet. This is the heart of our soup. It’s a brilliant, pre-blended mix of starch (for thickening), white pepper, chili, and a secret blend of spices. It’s what gives the soup its signature thick texture and warming, peppery flavor. Dried Tofu Skin (Yuba): A generous handful (about 1 ounce or 30g). Known as fuzhu or yuba, these are sheets or sticks made from the skin that forms on top of simmering soy milk. When rehydrated, they have a wonderful, slightly chewy, and satisfying texture. If you can’t find tofu skin, you can substitute it with a handful of rehydrated shiitake mushrooms sliced thinly for a similar chewy bite, or even very thinly sliced firm tofu. Instant Seaweed Soup Mix: 1 packet. This adds another layer…