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Category Archives: Soup Recipes

杞子南棗龍眼肉煲雞蛋 Goji Berries Chinese Dates Longans with Egg Soup

A very simple soup with 4 ingredients and ready in 1 hour including prep time.  The superfruit Goji Berry helps people with low energy, insomnia, heart palpitations, and even anxiety.  The Chinese date nourishes the blood and calms the mind.  Together with dried longan and egg, this soup is full of antioxidants and nutrients.

Ingredients:

Directions:

  1. Soak the Red or Black Dates in warm water for 30 minutes. Remove the seed with scissors
  2. Clean and wash all ingredients.
  3. Lightly crack the egg, but leave the egg inside the shell
  4. Place all ingredients in the pot with water.
  5. Bring it to a boil over high heat, then reduce heat to medium-low and simmer for 40 minutes.
 
 

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清湯蘿蔔牛肉煲 Chinese Beef and radish stew

This is a basic recipe for beef and radish stew.  Serve with noodles in soup, in a clay pot or on the plate.

Ingredients:

  • 4 cups daikon radish, cut into 1 1/2 inch cubes
  • 2 cups carrots, cut into 1 1/2 inch cubes
  • 1 medium onion, cut into 1 1/2 inch cubes
  • 1 pack of soft fried tofu (3.5 oz)
  • 3/4 lb of beef cubes
  • 4 slices of ginger, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 shallots, finely chopped
  • 1 can of chicken or beef broth
  • 3 tablespoons dark soy sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 1 tablespoons lump sugar/rock sugar (can substitute with regular sugar)

Directions:

  1. Heat oil in pan. Add ginger, garlic and shallots.  Stir fry beef cubes until it’s nearly cook (about 5-8 minutes).  Add wine and cook for a few more minutes.
  2. Add chicken broth, sugar, dark soy sauce and soy sauce and cover.
  3. Bring it to boil. Stir in radish, carrots, and fried tofu. Lower the heat and simmers for 30 minutes, until all ingredients are tender.
  4. Taste and adjust seasoning, add more soy sauce if desired.
 

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Lobster Miso Soup

Lobster Miso Soup

When we think about lobster, we usually think of the meaty tail part, but other parts of the lobster are very flavorful as well.  In this case, we have used the head to enhance the flavor of the Japanese miso soup.

Ingredients:

  • 2 lobster heads
  • 3 tablespoons miso
  • 3 tablespoons finely sliced scallions
  • 1/3 ounce konbu/kelp. about 3 inches
  • 6 cups water
  • 3 tablespoons of wakame (dried seaweed)
  • 1/2 cup katsuobushi (dried bonito flakes)
  • soy sauce, optional (i did not add to the soup)

Directions:

  1. Soak 3 inch 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.
  2. Bring to a boil and add 1 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.
  3. Return the dashi to the saucepan over low heat. Add the wakame and continue to simmer for a couple minutes until it open up and increase in size.  Remove wakame using a fine strainer.  Set aside.
  4. Bring the dashi to boil.  Add the miso paste and stir until dissolved
  5. Add the reserved lobsters to the dashi and cook for 10 minutes
  6. Stir in scallions and the reserved wakame.  Serve immediately.

 

Another Lobster Recipe: Lobster Mac and Cheese


 

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蘋果瘦肉湯 Apple with meat soup

蘋果瘦肉湯 Apple with Meat Soup

Another favorite winter’s soup with many health benefits.  It’s nourishing to the lung, healing dry cough and it’s very good for the skin.  It’s sweet but light and tastes fresh.

Ingredient:

  • 1 Apple (I used Fuji apple)
  • 1/4 lb of lean pork meat
  • 2 tablespoons of Sweet and Bitter Apricot Kernels 南北杏
  • 2 tablespoons of Longan 龍眼肉
  • 2 candied dates 蜜棗

Directions:

  1. Rinse the apricot kernels, longan and dates under tap water
  2. Peel apple, cut into 4 pieces
  3. Bring a pot of water to a boil, put all ingredients in and simmer for 1.5 – 2 hours


 
 

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Brazilian Style – Salmon Fish Stew

The perfect one pot meal – flavorful with lots of spices and with the nutrients of protein and vegetables.  The cumin, coconut milk, and cilantro create a fragrance that will have your neighbors wishing that you’re having them over for dinner. The tanginess of the lime juice combines with the crispiness of fresh veggies and richness of the coconut milk and salmon to create a well balanced flavor. I highly recommend this recipe from Simply Recipes.

Ingredients:

Marinade:

  • The cloves from 1/2 head of garlic, peeled, crushed, minced
  • 2 Tablespoons of fresh lime juice
  • 3/4 teaspoon of coarse salt
  • 1 Tablespoon of sweet paprika
  • 2 1/2 teaspoons of dry cumin
  • 1 1/2 teaspoons of freshly ground black pepper

Other:

  • 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
  • Olive oil
  • 2 medium onions, sliced
  • 1 large bell pepper, seeded, de-stemmed, and sliced
  • 2 medium tomatoes, sliced
  • Salt and freshly ground pepper
  • 1 14-ounce can thick coconut milk
  • 1 large bunch fresh cilantro, chopped, 1-2 cups

Directions:

  1. Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
  2. In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
  3. Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.


 
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Posted by on February 20, 2011 in Fish Recipes, Soup Recipes

 

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Golden Chestnut Soup

This is a recipe from vegan lunchbox.  It’s so delicious that we always skip the entrée and have few bowl of soups for dinner.
Ingredients:
  • 1 lb. fresh chestnuts
  • 4 large cloves garlic, unpeeled
  • 1 TB olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 Fennel, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ¾ tsp. salt, or to taste
  • 1/8 tsp. nutmeg
  • 1/8 tsp. white pepper

Directions:

  1. Cut an ”x” on each chestnut shell.  Roast chestnuts and unpeeled garlic cloves at 475 degree in oven for 20 min or until the shells are pulled slightly away from the chestnut.   Remove outer shells and inner skins and place them in a bowl.
  2. Squeeze roasted garlic out from the cloves and add to the bowl with the chestnuts.
  3. In a saucepan, heat olive oil over medium heat.  Add onion, carrot, celery, fresh thyme, and bay leaves.  Sauté, stirring often, until the onion is translucent for about 5 minutes.
  4. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.
  5. Remove from heat.  Remove the thyme springs and bay leaves.  Let it cool down for 10 minutes then transfer to a blender, puree until the soup is completely smooth.
  6. Pour the soup into a saucepan and add salt, nutmeg, and white pepper.   Ready to serve!
 

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木瓜燉雪耳 Papaya with snow fungus sweet soup

Ingredients: (for one stew pot)

  • 1/3 papaya
  • 1.5 pieces of snow fungus
  • 2 tablespoon of Sweet and Bitter Apricot Kernels
  • 4 red dates
  • 1 tablespoon of  rock sugar or honey (optional)

Directions:

Soak snow fungus in warm water for 1 hr.  Clean and remove the stem (the hardest part in the middle of the snow fungus).  Soak red dates for 30 minutes.  Clean and remove the seed using a scissor. Place all ingredients in the mini stew pot.  Fill up the mini pot with water up to 90% full.  Then place the mini pot into a big pot with water.  Bring it to a boil then reduce the heat and simmer for 1.5 hour.

 
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Posted by on February 15, 2011 in Chinese, Desserts Recipes, Soup Recipes

 

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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –

Ingredients:

  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp

Directions:

  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:

Ingredients:

  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)

Directions:

  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
 
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes

 

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姜陳皮燉瘦肉 A remedy for nighttime cough

姜陳皮燉瘦肉 Ginger Dried Tangerine Peel Meat Stew

After the 4th day of the sickness, the 2nd night of coughing, and the $15.99 maximum strength cough medicine doesn’t work at all.  We look into some traditional Chinese soup for remedy.  And last night, we finally had a better sleep.

Ingredient:

  • Ginger – 4 slices
  • Dried Tangerine Peels – 3 peels
  • 1/4 lb of lean meat

Directions:

Place all ingredients into mini stew pot and fill it up with water (up to about 90% full).  Place mini stew pot into a big pot with water.  Bring the water to a boil, reduce the heat and simmer for 2.5 hours.


 
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Posted by on February 15, 2011 in Soup Recipes