How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled)

Traditional Chinese Name: 鹹蛋集菜 (xián dàn jí cài tāng) – direct translation here is “salty egg vegetable soup”.

Nature:  Neutral

Taste: Salty and sweet

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

Salted duck eggs were for sale at the supermarket!

And I haven’t had them for awhile, so what better way to use a whole bunch as a soup base?

Part of the reason to mash up the salted duck eggs is so that it blends directly into the soup (so the kids can’t see it- lol).  The salted duck eggs create a flavorful, smooth, and milky broth (because they are pretty salty and the egg yolk dissolves).

This makes for a great soup base so you can add other ingredients on top for a delicious quick boil soup for dinner!

 

What’s involved?

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6 bowls

Ingredients
  • 2 cooked salted duck eggs
  • 3 pieces of garlic, diced
  • 1 fresh whole onion, diced
  • 2 fresh napa cabbage
  • 1 block of soft tofu
  • 2 bunches of dried green bean vermicelli
  • fresh green onions
  • 2 medium sized fresh octopus (optional, I used this as a topping which I pan fried separately in the end.  This just helped keep the soup from tasting a bit fishy)
  • 2 L of water (or 10 cups)
    Cooking Instructions
    1. In your soup pot with a bit of oil, add in your diced onions and garlic and fry on medium heat until slightly browned.
    2. Peel your salted duck eggs and drop into your soup pot.  Using a heat resistant silicon spatula, break up the salted duck eggs into small pieces, especially the egg white.  The yolk itself will begin to melt and this is perfect!
    3. Once most of the eggs are broken up into small pieces, add in your soup water (10 cups).
    4. Cover and allow that to boil on medium heat for 10 minutes.
    5. Add in your chopped napa cabbage and vermicelli.  Be sure to push the vermicelli down into the soup to allow that to be fully covered.  Cover and allow that to boil for 10 minutes.
    6. I’ll then add in the fresh tofu directly on top.  Cover and boil for 5 minutes.  The tofu cooks really fast!
    7. Flavor as needed. I just added a bit of soy sauce and salt, but you can additional add in another 2 fresh duck eggs, halved, so that you can fish them out and eat them with rice!
    8. Serve and enjoy!
    9. I separately fried the fresh octopus because I didn’t want the fishy taste of the octopus in the soup and the family could eat it as a topping with the vermicelli soup dinner!

    Why I love this soup!

    • There are so many reasons that this is absolutely an amazing soup that I will continue to make more of going forward!  It’s quick, easy-to-make, and you don’t need a lot of ingredients.
    • You can’t even taste the salted duck eggs unless you really knew what you were looking for!  It’s smooth, even, and milky in texture and absolutely delicious!
    • LOL, yes, I love my fun salt star wand.  Now I am a fairy… I’ve been using this thing for all my cooking now!  You can also put garlic salt or pepper into these things.  So cute!  So fun!

    For videos, visit us on YouTube.

    • Some or all of these links may contain Amazon product referral links; as an Amazon Associate, I earn from qualifying purchases at no additional cost to you. If you decide to use them, I would be grateful. If not, I am always thankful for your continued support! ❤️

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    Healing Chinese Chicken Herbal Soup with Fish Maw

    Healing Chinese Chicken Herbal Soup with Fish Maw

    Healing Chinese Chicken Herbal Soup with Fish Maw

    Soup Name:

    Healing Chinese Chicken Herbal Soup with Fish Maw

    Traditional Chinese Name:

    花膠雞湯 (huā jiāo jī tāng)

    Nature:  Warming

    Taste: Sweet and savory

    For more videos, you can follow us on YouTube.

     

    The star of this soup is FISH MAW.  This takes collagen to the next level! 

    This soup is packed with natural collagens that help retain moisture, firmness, and bounce in the skin.

    To make this soup, you’ll need to plan it a few days in advance because of the fish maw preparation.  I would suggest allowing 2-4 days to fully hydrate your dried fish maw.  This depends on the size and quality of the fish maw.

    A few tips for preparing your fish maw:

    • I like soaking them in a glass bowl.  That way, I can see it in the fridge when I open and close the fridge door as it soaks.  You can check for murky water, spots on the fish maw, and generally that it’s soaking cleanly as it should.
    • I use tap water (in Canada), although some people recommend using cold boiled water as it’s cleaner
    • After they’ve soaked, I will also flash blanch them in boiling hot water (after the water boils with my blanching chicken since I’m blanching anyways)
    • Cut the fish maw after soaking them.  They’ll be sufficiently soft.

     

    What makes this soup amazing?

    • For starters, it’s collagen packed!  Interesting fact though is that fish skin has more collagen than fish maw (according to this one study [source 1])!!!  I guess I’m going back to fish skin as an ingredient as it’s also way cheaper!
    • You don’t need salt or any other flavoring for this soup.  Don’t even think about adding chicken broth (I usually don’t for Chinese soups)!
    • This is a great soup base for other vegetables or additives should you choose to embark on this mission.
    • It’s a hearty soup which can double as a meal (just add rice!)
    • It’s PERFECT for postpartum, as it’s a warm soup with healing ingredients.

    For videos, visit us on YouTube. 

    What’s involved?

    Pre-work: 2-4 days to soak & hydrate the fish maw

    Prep time: 30 mins

    Cook time: 120 minutes 

    Total time: 150 mins

    Serves: 8 bowls

    Ingredients

    Cooking Instructions

    1. With the pre-soaked and re-hydrated fish maw, I will remove them from the fridge, strain out the water, and slice into 1-inch thick pieces (or however you’d like to eat them basically)
    2. At this time, you can prepare your chicken however you’d like.  I usually save the 2 breasts for a meal, keeping only the bones and thighs and feet.  
    3. In a separate blanching pot with cold water, add in as much water to fully cover the chicken and 2 slices of fresh ginger and add in your fresh chicken (there is much debate about whether to blanch in cold or hot water, but I have found it!  Incoming post!).  Use high heat to bring to a full boil.  You’ll begin to see the foam, debris, blood, and bones surface.  Just be careful it doesn’t overboil!
    4. As your blanching water comes to a boil, flash boil your sliced fish maw by dropping them in and fishing them out right away(just to be sure all the impurities are boiled out)
    5. At this point you can set your blanching pot aside and strain
    6. In your soup pot, add a teaspoon of oil and panfry a few slices of ginger with your fresh (or defrosted) abalone on med heat until they are golden brown.
    7. I will also throw in largely cut potatoes at this time and brown them a bit as well.
    8. Add your soup water and turn this on high heat
    9. Then add in the rest of the ingredients:  dried red dates, dried longans, dried sugar dates, dried Chinese Yam (or fresh), and dried scallops.  Cover and continue to boil on high heat for 30 minutes.  Once this is bubbling along nicely, I’ll reduce to a med high boil, still covered. 
    10. Boil for another 1.5 hours.
    11. At this point, you can drop in your prepared fish maw and let that boil for another 30 minutes on med high heat.
    12. Serve and enjoy!
    1. Cruz-López, Honorio et al. “Comparison of collagen characteristic from the skin and swim bladder of Gulf corvina (Cynoscion othonopterus).” Tissue & cell vol. 72 (2021): 101593. doi:10.1016/j.tice.2021.101593

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    ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

    ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

    ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

    Soup Name:

    ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet)

    Traditional Chinese Name:

    雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng)

    Nature:  Slightly cooling

    Taste: Sweet and savory

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    Taking collagen to the next level!  This soup is packed with natural collagens that help retain moisture, firmness, and bounce in the skin.

    What does a jelly soup mean?  (Without using thickeners like corn starch or flour).

    It means… it’s got copious amounts of natural collagens!

    There are so many ingredients within Chinese soups that allow for natural collagens to seep out into the soup for natural and healthy glowing skin!

    This one combines the salmon head and chicken feet!  Just look at how viscous the soup is, it’s probably bordering being a solid!  Full video below on how to make this soup!

     

    What’s involved?

    Prep time: 30 mins

    Cook time: 90 minutes 

    Total time: 120 mins

    Serves: 8 bowls

    Ingredients

    • 2-3 slices of fresh ginger
    • 2 fresh salmon heads

    • 5-7 fresh chicken feet
    • 3 fresh potatoes
    • 2 fresh tomatoes
    • 1 fresh corn
    • 1 tablespoon of dried scallops
    • 5 pieces of dried Chinese yam
    • 2L of water
    • fresh green onions to garnish

    Cooking Instructions

    1. Wash and clean the salmon heads, ensuring they are sliced in half (you can get the fish butcher at your market to do this, or if you buy packaged, they are usually precut)
    2. In a shallow pan, add some oil and ginger on medium heat and pan fry the salmon head until the skin and both sides are slightly crispy
    3. Optional step to remove the nails of the chicken feet by either cutting them off with scissors to the first knuckle or chopping with a knife
    4. In your soup pot, begin to boil your soup water on high heat.  Once boiling, add in the cooked salmon head along with the chicken feet.  You can also add the dried scallops and the dried Chinese Yam. (I will add the salmon head into a soup bag first for easier disposal later).
    5. Wash, peel and chop potatoes into large chunks (not too small else they will disintegrate quickly into the soup).  
    6. Wash and chop the corn into 3-4 pieces.
    7. Wash and quarter your tomatoes.
    8. Add in chopped potatoes, corn, and tomatoes into the soup.
    9. Cover and reduce to a medium boil for about 90 minutes.  The longer you boil out the soup, the more the collagen comes out of the salmon head and chicken feet.
    10. Garnish, serve and enjoy!

    How to get this jelly like soup?

    • To get that thick consistency and jelly like soup, I allowed it to low boil for another few hours and kept it in the pot until the evening, strained all the ingredients and kept just the broth in a bowl and put it in the fridge.
    • You can reheat in a small pot the day after and it is still as delicious! 
    • But this really was my experiment to show you the beautiful collagen in the soup.  It’s not as obvious as a liquid, but when cooled, it looks amazing!

    For videos, visit us on YouTube. 

    Tips for making (and eating) this soup:

    • You can actually directly pan fry the fish in the pot (it saves one pot of washing)
    • Use a soup bag!  These things are so useful when you want to clean up or strain the soup for later.  However, open the bag… there is a lot of fish meat on the heads, which all contain healthy fats and more collagen!  And the fish cheeks!  Do you know the story of the fish cheeks?  I’ll have to tell it one day! LOL.
    • Don’t forget to scoop out the extra fat, oil, and bits from the soup before serving.  There isn’t a lot from the type of proteins used, but the chicken feet will have a bit.

    For videos, visit us on YouTube. 

    EQUIPMENT USED

    To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

    A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

    A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

    Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

    I use these types of stove top safe tea pots to make most of my herbal teas!

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    Warming Chicken and Coconut Herbal (Healing) Chinese Soup

    Warming Chicken and Coconut Herbal (Healing) Chinese Soup

    Warming Chicken and Coconut Herbal (Healing) Chinese Soup

    Soup Name:

    Warming chicken and coconut herbal (and healing) Chinese soup

    Traditional Chinese Name:

    椰子雞湯 (yē zi jī tāng)

    Nature:  Warming

    Taste: Slightly sweet and savory

    For more videos, you can follow us on YouTube.

    Oh!  This soup!  It delivered – and more!!

    Warm with intense flavours of rich coconut and savory chicken, it really hits the spot when it’s cool (or cold) and you just want a warm blanket to hug you.

    I made a rather large pot in the morning and grazed on it all day.  As it continued to sit in its own broth and stew away, the soup became more and more intense and became a rich, earthy tone at dinner.  You can tell this by the colour of the broth.  SUCCESS!

    3 key things for this soup:

    • Don’t drink the coconut water!  Save it for the soup!
    • Use the smaller round coconuts  (brown fruit) instead of the traditional larger coconuts.  Their flesh is sweeter and so is the coconut water.
    • Pan fry the chicken thighs (rather than blanch) to give it a savory, toasted flavour to the soup. 
    What’s involved?

    Prep time: 45 mins

    Cook time: min 2 hours

    Total time: 2 hours 45 mins

    Serves: 6 large bowls

    Ingredients
      Cooking Instructions
      1. Prepare your coconut.  This means, poking holes at the top, drain the coconut water in a separate bowl.  Using a hammer, just smash smash smash the coconut to shreds.  Remove the outer shell from the coconut meat and cut into 2×2 inch pieces.
      2. Cut your chicken thighs into 3 pieces and in your soup pot (or a shallow pan), pan fry on medium heat until the skin and edges are crispy.
      3. Add in your water to your soup pot and set it on high until it completely boils
      4. Cut your cut into quarters and drop into the soup
      5. Drop in all the Chinese herbs
      6. Pour in the reserved coconut water
      7. Cover and boil for 20 minutes and then reduce boil to a medium simmer for another 1 hour and 40 minutes
      8. Taste, salt as needed, serve and enjoy!

      What I love about soup is that it doesn’t go from clear water to broth in the snap of a finger.  At what point does it make this transition?  Fascinating.

      Do you see how deep, dark, and rich that broth looks?

      The best thing about this soup post making is that you can eat it all!  The chicken thigh is falling off the bone, tender, and tastes like coconut.  I don’t even need to dip it in soy sauce like I do with pork shank.  The corn is bulbous and some of them are filled with soup.  I don’t even need to butter it!  And the coconut meat is soft, flaky and rich.  You can really taste the coconut flavours.  This soup was super nice.  I’ll need to make another batch.  The only downfall is that preparing a coconut is like going to battle – me vs the coconut.

      Here are some tips on using fresh coconut in Chinese soups! 

      • Reserve the coconut water (where possible!).  It’s delicious, sweet, and adds an amazing fragrance to the soup!  I ended up drinking one because I had 2.  LOL.
      • Use a hammer to smash it open.  I’ve seen people do it with a butcher’s knife (back side), but hammer works!  
      • Put a towel to absorb the impact of the smash underneath the coconut.
      • You can use a butter knife to cut out the flesh if it sticks to the shell.
      • Rinse the freed coconut flesh under water to remove debris, shell, dirt before adding to your soup.
      • Boil for at least 1 hour to soften slight, but coconut meat doesn’t really become that soft.  It’ll stay slightly crunchy and textured.
      • Don’t overcomplicate the soup with a lot of ingredients to allow the highlight of the soup (the coconut) to shine!

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      Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

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      How to make a delicious Cantonese-styled Tomato Fish Soup (with vegetables)

      Soup Name: Cantonese-styled Tomato Fish Soup (with vegetables) Traditional Chinese Name: 番茄魚湯 (fān qié yú tāng). The literal translation of this is Tomato Fish Soup. However, this is such a generic name for the soup base (consisting usually of fish and tomatoes), but...

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      Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

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      Fragrant Vegetables in Salmon Soup

      Fragrant Vegetables in Salmon Soup

      Fragrant Vegetables in Salmon Soup

      Soup Name:

      Fragrant vegetables in salmon soup (Cantonese-styled)

      Traditional Chinese Name:

      雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng)

      Nature:  Slightly cooling

      Taste: Sweet and savory

      For more videos, you can follow us on YouTube.

      Tomatoes in a fragrant fish broth is a very common soup in the Cantonese soup repertoire.  It is commonly found in household soups and restaurants in Hong Kong.  The vegetables are optional, but do add to the abundance of the soup.  And there are many variations of this soup available as each chef customizes to their creative juices!

      You can essentially use any fish for this type of soup.  Generally though, the Chinese will use more commonly found and affordable fish and usually the heads and tails and bones, reserving the flesh for steaming or dishes.

       

      TIP!

       

      I would recommend using a soup bag for any fish soups, however for this one, salmon bones are quite large and I was lazy and wanted to fry everything in one shot, so opted for not using one.  A soup bag helps keep soup bone safe and allows you to remove the fish easily and keep all the disintegration together.  I’ve bought these ones from Amazon, which are amazing!

      What’s involved?

      Prep time: 30 mins

      Cook time: 2 hours

      Total time: 2 hours and 30 mins

      Serves: 10 bowls

      Ingredients
      Cooking Instructions
      1. Let’s start by frying the fish first in some ginger to seal the flavours and get it fragrant (and not fishy).  You can use a shallow pan or your soup pot (that’s what I’m doing in my cast iron pot because I was feeling lazy!).
      2. I’ll wash the fish in warm water first and then pat dry with paper towels.
      3. In your pot or pan on medium heat, add 2 tablespoons of oil (enough to cover the pan) and then gently lay your fish flat so as much surface area of the fish can cook
      4. At this time, I will also make space for the pork shank to fry (instead of blanch in boiling water).  This is also because I was feeling lazy and wanted that fried fragrant flavour!
      5. Fry for 5 minutes or until it begins to golden brown.  It doesn’t need to be fully cooked, but at least the skin is browned. 
      6. Turn the fish on the other side and fry for another 5 minutes.  
      7. You can also rotate the pork shank around as it browns.
      8. At this time, you can prepare your vegetables, cut into smaller pieces.
      9. If you want, you can now put your fish pieces into a soup bag to begin the soup boiling to prevent the bones to disintegrate and for easier removal from the pot.
      10. I will also use the pan or pot to brown some of the potatoes, but this step is optional
      11. Add in the water to the soup, be sure to leave a bit of space to allow for the all ingredients
      12. Then add in all your ingredients to the soup
      13. Cover and bring to a full boil (about 20 minutes on full boil)
      14. And reduce to a low boil for another 2 hours
      15. Serve and enjoy!

      This soup is also packed full of collagen!  The fish heads are the key ingredients that really to release all this sticky goodness into the soup.  One of the amazing things of using fish heads is both to not waste any part of the fish and also the amount of amazing collagen that’s available in the soup!

      EQUIPMENT USED

      To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

      A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

      A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

      Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

      I use these types of stove top safe tea pots to make most of my herbal teas!

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      GIVE YOUR LOVE OF SOUP.

      FOLLOW US AND SHARE.

      Cooling Snow Pears and Apples in a Chrysanthemum Tea

      Cooling Snow Pears and Apples in a Chrysanthemum Tea

      Cooling Snow Pears and Apples in a Chrysanthemum Tea

      Tea Name:

      Cooling Snow Pears and Apples in a Chrysanthemum Tea

      Traditional Chinese Name:

      雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá) 

      Nature:  Cooling

      Taste: Sweet and sour

      (You can read this article on the impact on your body of different food tastes!)

      For more videos, you can follow us on YouTube.

      When it’s hot, stuffy and the temperatures are blowing the thermometers through the roof, this deliciously sweet and tart tea is perfect for this type of weather!

      The mercury hit 32 C yesterday and what better way to cool the body than with a cooling, sweet tea that can help reduce internal heat, clears and disperses dryness, and moistens the lungs and stomach.   

      The amazing thing about this tea is that you can also enjoy the snow pear and apples as part of the tea.  With the right cook time of 10 minutes, parts of the fruit are still semi-crunchy!  So delicious!  And you don’t need to add any sugar or honey because of the natural sugars of the fruit.

       

      What’s involved?

      Prep time: 10 mins

      Cook time: 20 mins

      Total time: 30 mins

      Serves: 2 cups

      Ingredients
      Cooking Instructions
      1. Cut up your snow pears and apples into cubes, keeping the skin on.  This helps hold it together and not disintegrate, but actually, from a Traditional Chinese Medicine benefit perspective, it’s the skins that hold the most value!  I talk about this below a little more!
      2. In a stove top safe ceramic or glass pot, add all your ingredients together
      3. Boil on medium high for 10 minutes, or until it’s bubbling for at least a good 5 minutes to really get the flavours out
      4. Serve and enjoy!
      5. You don’t need to add any honey or sugars at all!  

      Snow pear are amazing for cooling and moisturizing the body, targeting the lungs and stomach.  It’s perfect for yin deficiencies (which includes cough) and reducing fire in the body and lungs.

      It’s actually the skin of the snow pear that has the most power!  That’s why I keep them on when I’m making a tea with them or a soup.  And they provide a good source of fiber for the body.

      Alternatively, if you don’t eat snow pear skins when you’re having the fruit, I would suggest to keep the peeled skin to dry, or freeze in a ziploc to save for use in soups or teas, but you don’t need to eat them!

       

      EQUIPMENT USED

      To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

      A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

      A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

      Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

      I use these types of stove top safe tea pots to make most of my herbal teas!

      EXPLORE MORE

      How to make an Apple Cinnamon Chinese Herbal tea for Eliminating Damp-Wind and Damp-Heat

      Tea Name: Apple Cinnamon Chinese Herbal Tea for Eliminating Damp-Wind and Damp-Heat Traditional Chinese Name: 蘋果祛濕茶 (píng guǒ qū shī chá) – direct translation here is “apple remove damp” tea. There are many damp removal Chinese herbal teas and this one blends flavours...

      How to make a delicious Cantonese-styled Tomato Fish Soup (with vegetables)

      Soup Name: Cantonese-styled Tomato Fish Soup (with vegetables) Traditional Chinese Name: 番茄魚湯 (fān qié yú tāng). The literal translation of this is Tomato Fish Soup. However, this is such a generic name for the soup base (consisting usually of fish and tomatoes), but...

      How to make vegetarian green and white radish carrot Chinese herbal soup packs

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      Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

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      Tea Name: Apple Cinnamon Chinese Herbal Tea for Eliminating Damp-Wind and Damp-Heat Traditional Chinese Name: 蘋果祛濕茶 (píng guǒ qū shī chá) – direct translation here is “apple remove damp” tea. There are many damp removal Chinese herbal teas and this one blends flavours...

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      Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

      GIVE YOUR LOVE OF SOUP.

      FOLLOW US AND SHARE.