Give classic Hoppin' John an Asian-inspired twist. It doesn't skimp on Southern flavor. Serve straight from the stove, and let guests garnish their own bowls.


Credit: Alison Miksch

Recipe Summary

35 mins
15 mins
Makes 10 to 12 servings


Noodle Bowl
Sambal Pickles
Soft-Cooked Eggs


Instructions Checklist
  • Rinse and sort peas. Boil peas in water to cover in a saucepan over high heat 3 minutes; drain.

  • Bring broth and ginger to a boil in a large saucepan over high heat. Add peas. Reduce heat to medium, and simmer 10 minutes or until peas are tender. Reduce heat to low, and stir in soy sauce and fish sauce.

  • Place desired toppings in individual bowls, and ladle hot soup over toppings.

  • Test Kitchen Tip: Cook rice noodles according to package directions, or sub angel hair pasta.

  • To Make Pickles: Stir together bread-and-butter pickles and sambal oelek (chile paste) in a small bowl.

  • To Make Soft-Cooked Eggs: Bring eggs and water to cover to a boil in a saucepan over high heat; boil 1 minute. Remove from heat. Cover and let stand 1 minute. Drain; rinse eggs with cold water until cool. Peel; slice.