Posts Tagged Soup

Apple carrot butternut squash ginger soup (蘋果紅蘿蔔南瓜薑湯)

Experiment: Apple carrot butternut squash ginger soup (蘋果紅蘿蔔南瓜薑湯)

Introduction:

I mentioned in my other post that there was this Hong Kong TV show about soup, and the guest chef, Hilda Leung, introduced a soup recipe every episode.  One of the soup recipes that she introduced was the apple carrot butternut squash ginger soup.  I’m a big fan of butternut squash; I really like the creamy texture of blended butternut squash in soup.  Also, butternut squash is supposed to be very god for your body.  Hmm… I’m so gonna try this recipe!

I modified Hilda’s recipe a little because:
a) I did’t have all the ingredients on her recipe at home
b) I changed it a little to suit my taste

Materials: (serves 4)

40 g shallots, finely chopped
200 g apples, peeled and diced
200 g carrots, peeled and diced
400 g butternut squash, peeled and diced
30 g ginger, peeled and diced
150 g ham/sausage (or some kind of meat)
1 tbsp dried rosemary
1 tbsp butter
2 L water

Salt
Pepper

Procedure:

1) Heat up a medium size pan.  Melt the butter.  Put the shallots in and stir fry until the fragrance comes out.  Put the apples, carrots, butternut squash and ginger in.  Stir fry for about 2 minutes.

2) Put water in, then add the dried rosemary.  Cook for about 20 – 30 minutes.

3) Use a hand held blender to blend the soup.

4) Put the ham/sausage in and cook for another few minutes.

5) Add salt and pepper to taste.

Results:

Discussions:

1) I really like this soup!  I like butternut squash, I like ginger, and I like apples!  My faves in one soup!  Perfect!

2) You can add cooked macaroni in the soup for a more filling meal.  That’s what I do when I can’t finish the soup on the first day! 🙂

References:

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

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Meatball soy milk soup (豆漿鹹肉丸湯)

Experiment: Meatball soy milk soup (豆漿鹹肉丸湯)

Introduction:

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
white pepper
1 tsp sesame oil
1 tbsp corn starch

Soup base:
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)

Procedure:

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.


Discussions:

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!

References:

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

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Miso soup

 

I got 2 new bowls as presents a while ago, and I have always wanted to use them. 

Well I was thinking of miso soup this morning… so I decided to make miso soup for dinner.  And… FINALLY! I got a chance to use my new bowls! 🙂 hehe!

I won’t write too much about this recipe coz… it’s only miso soup, nothing fancy.  You can pretty much follow the instruction on the miso package that you buy.  You just throw in whatever you like into the soup. 

This particular soup that I made, I put in onions, mushroom and tofu, boil for a while, and then sprinkle the 7-flavour powder on top for more flavour.

Enjoy!

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Miso Soup with Clams

Experiment: Miso Soup with Clams

Introduction:
I have always liked seafood, especially clams.  I always see Japanese soup with clams in it, but I had never tried to make it.  Since clams is on sale, so I decided to buy 1/2 pound and make this miso soup.

Material: (serve 2)
2 tbs Miso paste
2 cups of water
1/2 lb clams (I bought 8 clams)
2 tbs chopped green onion

Procedure:
1) Soak the clams in water for 30min – 1 hour.  Rub the clams against each other.

2) Boil the water.  Put the miso paste into the water, and dissolve it.

3) When the miso paste is well dissolved into the water, put the clams in.  When the clams open, put the chopped green onion in.  It’s ready!

Discussion:
1) I didn’t take many pictures coz I was being lazy… 😛 

2) It’s pretty easy to make… the only trouble is to get fresh clams… I usually do grocery shopping once a week… which means I can only have it once a week at most… acutally, can you put the clams in the fridge?  Not sure if it’s ok…

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