Archive for category Chinese Soup
Experiment: Meatball soy milk soup (豆漿鹹肉丸湯)
There was this Hong Kong TV shows about soup that was aired about a month ago. The guest chef, Hilda Leung, would introduce a simple and quick soup every episode. Most of the soups that she introduced were very unconventional (in a good way), and I would never in my life think of putting those ingredients together to make soup. Because the soups were so unconventional yet interesting, I wanted to give them a try and see how they taste like. One of those non-traditional soup recipes is the “meatball soy milk soup (豆漿鹹肉丸湯).”
Materials: (serves 2)
Meatball: (makes about 10-12)
150 g minced pork
20 g chopped shallots
5 g garlic, chopped
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp corn starch
1 cup unsweetened soy milk
3 cups water
90 g hairy gourd/fuzzy gourd/mao gua, sliced
30 g fresh shitake mushroom, sliced
Salt (to taste)
1) Put all the meatball ingredients in a small bowl. Mix until it becomes like a paste. Take a small chunk out and roll it into a ball.
(Optional: throw each the meatball between palms to get the air out, it prevents the meatball from falling apart).
2) Put the meatballs in the fridge for 15 minutes.
3) Boil the soy milk and water in a pot. When it boils, put the sliced hairy gourds and shitake mushrooms in. Boil for about 15 minutes, or until the hairy gourds are soft.
4) Put the meatballs in and boil. When the meatballs are done, the soup is ready! (The meatballs float when they’re cooked)
5) Add salt to taste.
1) In case you’re wondering, hairy gourd, fuzzy gourd and mao gua are the same thing!!! I don’t know which name is the official English name. I see Mao Gua at T&T supermarket so I always assume that’s the official name until I saw hairy gourd and fuzzy gourd. In Chinese it is 節瓜 or 毛瓜. Yes there are even two names in Chinese! I grew up calling it 節瓜. Anyways, you can google it up and see how it looks like! (Sorry totally forgot to take a picture of this vegetable!)
2) I didn’t add salt to the soup; instead I added the Japanese 7-flavour powder. I think the 7-flavour powder works well with the soup.
3) Making the meatballs actually took me a while… I knew it before hand, so I doubled the meatball recipe and made about 24 meatballs. Now I have 12 meatballs left and I can think about what to do with them later… hehe! It’s my very first time making meatballs!!!
4) OK I didn’t know it’s so hard to take good pictures of liquid… I couldn’t focus on anything! I took like 20-30 pictures and I could only find ONE picture that is presentable… GRRR… no “result” picture this time!
Leung, Hilda. Pretty soup brewer. http://programme.tvb.com/foodandtravel/prettysoupbrewers/i_info/125160/7/1381
Leung, Hilda. Cookaholic Journey by Hildada. http://www.facebook.com/CookaholicJourney
Leung, Hilda. Sina. http://www.weibo.com/hildaleung
Experiment: Imitation Shark Fin Soup
I loved eating imitation shark fin soup when I was young. Sometimes I would buy it at a street vendor (which my mom didn’t really like, coz street vendors are dirty), and sometimes my mom would make it. I came across an imitation shark fin soup the other day, and I was surprised to know that it doesn’t take a lot of ingredients to make it… so this is what I have for dinner tonight.
200g cooked pork or chicken (I used Extra Food’s roasted chicken)
4 dried shitake mushrooms
a bunch of wood ear
a bunch of vermicelli (bean noodle, the clear kind)
1 can of chicken soup
2 tbs oyster sauce
2 tbs soy sauce
3 tbs water chestnut powder
3-4 tbs cold water
chinese vinegar (the red kind)
1) Soak the mushrooms and wood ear in water until soft. It takes at least 30 minutes with hot water. You can soak them the night before to make sure that they’ll be soft and ready. Cut them into thin slices. Don’t throw away the water you use for soaking the mushrooms.
2) Shred the cooked chicken or pork.
3) Soak the vermicelli in hot water. When it’s soft, cut the vermicelli into small pieces (about 2cm).
4) In a big pot, boil the chicken stock and mushrom water. Add more water to the pot so that you have about 2 liters of soup base. When the water boils, put the sliced mushrooms, wood ears and shredded chicken in the pot. Let it boil for about 10-15 minutes.
5) Beat the egg in a small bowl.
6) When the soup is about ready, put the vermicelli in. Let it boil for a few more munites.
7) Mix the water chestnut powder and cold water together in a small bowl. Make sure you use cold water. Water chestnut powder cannot be dissolved by hot water. It’ll become clumps.
8 ) Slowly pour in 7).
9) Slowly pour in the egg while you’re stirring the soup. And it’s DONE! 🙂 Add whatever condiment you like to enhance the flavour.
1) This soup is actually quite filling. If I have it, I usually don’t need to eat anything else.
2) The water chestnut powder makes it thick. I got the powder in a Chinese supermarket. Not sure if you can find it in western supermarket.
Experiment: Tofu Puff Bean Thread Soup (油豆腐粉絲湯)
I have always liked this soup. I knew that it was easy to make, since it’s mainly just tofu puff and bean thread. Different restaurants add different ingredients to add the flavour. The other day while I was watching TV, I saw that someone stuff cuttlefish paste into the tofu puff, which is quite unusual. The host said it tasted very well… so I thought, “Hey let’s give it a try!”
Tofu puffs (as many as you like)
Cuttlefish paste (Bought at T&T)
1 bunch Bean Thread
1 bunch of bean thread
3 dried mushroom
1 bunch of dried shrimps
50g pickled Szechwan vegetable
3 cups chicken stock
Chili oil (Optional)
1) Soak the dried mushroom and dried shrimps for a few hours. If possible, soak them overnight.
2) Thinly slice the dried mushroom.
3) Wash the pickled Szechwan vegetable, thinly slice.
4) Soak the bean thread in warm water. Cut them a few times so that they are not too long.
5) Stuff the cuttlefish paste into the tofu puffs. Make as many as you like.
6) Boil the chicken stock in a pot. When it boils, put the dried shrimps, mushroom and pickled Szechwan vegetable in. Then put in the stuffed tofu puffs in. Boil for 10-15 minutes.
7) When the soup is about ready, put in the bean thread as well.
8) Add as much chili oil as you like. Serve.
2) I didn’t think that this soup would be so filling. I had one in the afternoon, and I was pretty full for the whole afternoon! 🙂
3) Now I have leftover pickled Szechwan vegetable and the cuttlefish paste… thinking of way to cook them… Now I have some ideas but not sure if I’m gonna make them… Hmm…
Experiment: Dang Shen, Huai Shan, Lily Bulbs and Dried Longans Soup
1) Put the pork in boiling water. Let it boil for 3 to 5 minutes to get rid of the dirty stuff inside the meat. Take the pork out of the pot. Do NOT reuse the water for the soup.
(I don’t know if it really gets rid of the dirty stuff, but that’s what Hong Kong families do to prepare the meat for soup)
2) Wash all the ingredients
3) Boil water, and then put all the ingredients in. Let it boil for 20 minutes, then turn the heat to medium-low, and boil for 2 hours.
1) I think it’s a pretty good soup. Hmm… acutally I like all kinds of soup. Hahaha! So ok not much for discussion today.
It’s been cold these few days in Vancouver. And after having so many Christmas meals, I want something that’s soothing for the body. I saw that there were a few apples in the fridge, so I decided to make this Apple Snow Ear Dried Fig Soup.
1. Soak the dried snow ears in a big bowl for about 30 minutes or so, until the snow ears are soft. Cut out the hard part at the bottom out. Cut the snow ears in small pieces.
One pot usually lasts me a few days. I like to heat it up in the morning, and put it in a thermal cup and bring it to work. It feels SOOOO good when you drink it warm on a cold day. 🙂