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Category Archives: Soup Recipes

Ishikari Nabe (Japanese Salmon Miso Soup)

Ishikari is a Japanese version of a salmon soup served in a hot pot. The soup is miso based, and has various types of vegetables in it. The dish originated in Hokkaido, northern Japan, where winters are particularly cold. Hot pot style dishes are great for the winter as the hot soup helps warm one up. The salmon and tofu in this dish provides good sources of protein that can keep one full and feel warmer even longer. Serve with a steaming hot bowl of rice for the perfect meal.

First, prepare the dashi using the following ingredients:

  • 1/3 ounce konbu/kelp. about 3 inches
  • 4 carrots, chopped
  • 1/2 cup katsuobushi (dried bonito flakes)
  • 2 tablespoon miso paste

Soak 3 inches of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp. Add carrots and boil for 30 minutes.  Add bonito flakes. Remove from heat and let stand for a few minutes. Pour the soup through fine strainer, discard bonito shavings and carrots.  Bring the dashi back to to a boil.

Next, we’ll add the following ingredients to the soup.

  • 3/4 lb Sockeye Salmon, sliced
  • 1 box of firm Tofu
  • 2 cups Napa cabbage
  • 1 cup white radish/daikon
  • 2 oz enoki mushrooms, trimmed (half of a 4 oz package)
  • 2 stalks scallion
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 small pack vermicelli/cellophane noodles

Bring the dashi to boil, add miso paste and stir well until it is dissolved. Then add daikon and cook for 15 minutes.  Add vermicelli and Napa cabbage and cook for 10 minutes.  Add Salmon, Tofu and enoki.  Bring it to boil, add sake and mirin.  Sprinkle scallions to serve.

 

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豆腐魚肚酸辣湯 Hot and Sour Soup with Fish Maw

Nothing beats a cold day like a hot bowl of homemade soup.  This hot and sour soup will awake your taste buds and warm up your stomach in the cold weather.  I used a homemade chicken stock in the recipe below, but a box of chicken stock would also work in a pinch and save you 1.5 hours of cooking time. Shiitake mushrooms and bamboo shoots are often used for this soup which can be added here as well. On the other hand, bean sprouts is an unconventional ingredient for this recipe, but it is actually my favorite addition. As you can probably tell, it is a very versatile soup and you can adjust some of the ingredients to your liking.

Ingredients:

  • 1 box of silken tofu
  • 1 lb of skinless chicken breast or 3 cups of chicken broth
  • 2 pieces of ginger
  • 1 piece of fried fish maw
  • 1 cup of dried Wood Ear
  • 2 carrots, peeled and chopped into chunks
  • 1/2 carrot, shredded
  • 2 cups of bean sprouts
  • 1 tablespoon soy sauce
  • 4 tablespoon Chinese black vinegar,  Zhenjiang vinegar 鎮江醋, or balsamic vinegar
  • 1 teaspoon white pepper – (adjust to your taste for spiciness)
  • 3 tablespoons sweet potato starch or corn starch
  • 1 egg
  • 3 tablespoon cilantro, chopped

Fried Fish Stomach/Swim Bladder/Fish maw Preparation:

In a pot of hot boiling water, add 2 slices of ginger and fish maw.  Let it cook over high heat for 20 minutes.  Turn off the heat and cover for 30 minutes.  Drain and cut into 2 inches a piece.

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors.  Cut into strips.
  2. Prepare chicken stock – bring a pot of water (5 cups) to boil. Add chicken, carrots chucks, and ginger to the pot.  When it comes to boil again, lower the heat and simmer for 1.5 hours.
  3. Remove chicken, carrots, and ginger from the pot.
  4. Bring the soup to boil over high heat.  Add carrots, wood ear and fish maw.  When it comes to boil again, lower the heat and simmer for 5 minutes.
  5. Cut the tofu into strips.  When it boils again, stir in tofu.  Add soy sauce, vinegar and pepper.
  6. When it boil again, add bean sprouts, cook for 30 seconds.
  7. In a small bowl, mix the starch with 2 tablespoons of water.  Stir into the pot of soup slowly to thicken the soup.  You may add more starch mixture until desired consistency is reached.
  8. Lastly, turn off the heat.  Crack the egg and stir quickly.  Add cilantro, sesame oil and chili oil for your taste.  Serve while it is still very hot.
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Posted by on November 2, 2011 in Chinese, Soup Recipes

 

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Black Bean Soup

This is a dish that is perfect when It’s raining outside or if for whatever reason you just don’t want to go out to do food shopping.  All you need here is a can of black beans and some onions, tomatoes, or peppers. If you don’t have these either, you might even experiment with whatever you have lying around the house. Try accompanying with rice or simply some bread for a healthy and complete meal. Also adding a dash of hot sauce, or even add in some jalapenos when cooking to give it a bit of a kick!

Ingredients:

  • 1 (16 ounce) can black beans
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 green bell pepper, chopped
  • 3 clove garlic, chopped
  • 2 tablespoon white wine vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano leaves
  • 1 bay leaf
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
Direction:
  1. Saute onion, bell peppers, and garlic in a small pot with the juice from the can over medium heat for 3-4 minutes, until vegetables soften.  Add the beans, tomato, white wine vinegar, cumin, oregano, bay leave and salt.
  2. Bring to a simmer, reduce heat to medium-low, covered, simmer for 20 minutes or until the soup thicken. Garnish with diced red onion, tomatoes and pepper.
 

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Butternut Squash Apple Soup

A hearty soup that is also nutritious with plenty of vitamins and fiber. Chicken stock was used in the recipe below, but the soup can be made vegetarian by using vegetable broth instead.

Ingredients:

  • 2 tablespoons butter or olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 butternut squash, peeled, seeds removed, diced (5-6 cups)
  • 1 green apple, peeled, cored, diced (1.5 to 2 cups)
  • 4 cups vegetable or chicken broth
  • 2 tablespoons mild curry powder
  • Pinches of nutmeg, cinnamon, cayenne, basil, salt and pepper
Directions:
  1. In a large saucepan, heat the butter over medium-high heat.  Sauté onions and carrot for 5 minutes.
  2. Add squash, apple and the broth to the pan. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots are soften.
  3. Transfer to a blender and puree until smooth.
  4. Return the soup to the pan.  Add curry powder, nutmeg, cinnamon, cayenne, basil, salt and pepper.

*Add water to the soup for the consistency you like.

 

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粟米豆腐魚肚羹 Tofu Corn Chowder with Fish Maw

A variation of the Creamy Tofu Corn Chowder with fish maw and homemade chicken stock.

Ingredients:

  • 1 can of cream style corn
  • 1 cup of homemade chicken stock or 1 can of chicken broth
  • 2 pieces of fried fish maw
  • 1 box of silken tofu (12 oz)
  • 1 egg
  • 2 tablespoons potato starch or corn starch
  • Salt and white pepper to taste
Fried Fish Stomach/Swim Bladder/Fish maw Preparation:
In a pot of hot boiling water, add 2 slices of ginger and 2 stalks of scallions, along with two fish maw.  Let it cook over high heat for 20 minutes.  Turn off the heat and cover for 30 minutes.  Drain and cut into 2 inches a piece.
Directions:
:
  1. To prepare chicken stock  — Bring a pot of water (6 cups) to boil, add half of a chicken to the pot.  When it comes to boil again, lower the heat and simmer for 1 hour.
  2. Combine 1 cup of chicken stock and 1 can of cream style corn in a pot.  Bring it to boil, add fish maw pieces and silken tofu.  Simmer for a few minutes.
  3. In a small bowl, mix corn starch with 2 tablespoons of water.  Stir into the pot of soup slowly to thicken the soup.  You may add more starch mixture until desired consistency is reached.
  4. Lastly, turn off the heat.  Crack 1 egg and stir quickly. Serve while it is still very hot.  Salt and pepper to taste.
 

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鮮蝦豆腐羹 Shrimp and Tofu Soup

Every family has it’s own special dish. One of our family specialty is soup, and it is  always on the dinner table. Sometimes we may even have two different kinds of soup in one meal. This particular type of soup, the thick or creamy soup (羹) is one that my brother and I request over and over again. It’s a good alternative to when we don’t have any appetite because it tastes light but is also nutritious with protein at the same time. There are many variations of this soup, but the base is almost always made with chicken. We also love to add about a teaspoon of balsamic vinegar with the soup.  I hope you will enjoy this soup as much as we do.

Ingredients:

  • 2.5 lbs of skinless chicken breast, cut into thin strips (2 inches long)
  • 2 carrots, peeled and chopped into chunks
  • 2 slices of ginger
  • 10 cups of water
  • 1 cup of dried Wood Ear
  • 1 box of silken tofu (12 oz)
  • 2 tablespoons dark soy sauce
  • 20 medium shrimps, peeled and deveined
  • 1 can straw mushrooms
  • 1/2 can bamboo shoots
  • 2 eggs
  • 3 tablespoons water chestnut starch 馬蹄粉 or corn starch
  • White pepper to taste

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors.  Cut into strips.
  2. Bring a pot of water (10 cups) to boil. Add chicken, carrots, shrimp shells and ginger to the pot.  When it comes to boil again, lower the heat and simmer for 1.5 hours.
  3. Remove chicken, carrots, shrimp shells, and ginger from the pot.
  4. Bring the soup to boil over high heat.  Add wood ear.  When it comes to boil again, lower the heat and simmer for 5 minutes.
  5. Bring the soup to boil over high heat.  Stir in bamboo shoots, straw mushroom and shrimps.
  6. When it boils again, stir in tofu and break into pieces. Add soy sauce.
  7. In a small bowl, mix the starch with 2 tablespoons of water.  Stir into the pot of soup slowly to thicken the soup.  You may add more starch mixture until desired consistency is reached.
  8. Lastly, turn off the heat.  Crack two eggs and stir quickly. Serve while it is still very hot.

Related Posts:

晌螺瑤柱木耳豆腐羹 Conch Dried Scallop Tofu Soup

粟米豆腐羹Creamy Tofu Corn Chowder

 
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Posted by on May 30, 2011 in Chinese, Soup Recipes

 

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晌螺瑤柱木耳豆腐羹 Conch Dried Scallop Tofu Soup

Are you combating symptoms from this allergy season?? Try this warm hearty soup to help relieve your sinus congestion.  A main dish soup with nutritious ingredients including protein, and is low in fat.  Pair with rice or even just having a couple of bowls of this soup will leave you satisfied.

For the Stock/Soup base – Ingredients:

  • 2 fresh conchs, sliced
  • 3 slices ginger
  • 1/2 cup scallops
  • 8 cups water (include the dried scallop water)
For the Stew- Ingredients:

  • 1 box of silken tofu (12 oz)
  • 1 cup of dried Wood Ear
  • 2 tablespoons dark soy sauce
  • 2 tablespoons corn starch
  • 1 egg
Directions:
  1. Soak the scallops in about a cup of warm water for 20 minutes, or until they soften.  Drain and reserve the water.
  2. Soak wood ear in hot water and let it sit for 20 minutes.  Clean and remove any hard parts with scissors.  Cut into strips.
  3. In a skillet/pan, heat oil over high heat.  Add ginger and stir fry until fragrant.  Add the sliced conch and stir fry for couple minutes.
  4. Bring 8 cups of water to boil.  Add ginger, conch and dried scallop.  When it comes to boil again, lower the heat and simmer for 1.5 hours.
  5. Bring the soup to boil over high heat.  Add wood ear.  When it comes to boil again, lower the heat and simmer for 30 minutes.
  6. Bring the soup to boil over high heat.  Stir in tofu and break them into pieces.
  7. Mix corn starch with 2 tablespoons of water.  Pour into the soup and stir.  Bring to boil and cook for 1-2 minutes until the soup becomes thicken.  Then turn off the heat, crack an egg and stir quickly.
  8. Sprinkle with chopped cilantro to serve.
 
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Posted by on May 14, 2011 in Chinese, Soup Recipes

 

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