Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Soup Name:

Korean  Kimchi and Tofu Jjigae (Soup)

Nature:  Cool (although could be warmer depending on how spicy you make it, but this is driven by the cooling white radish and tofu)

Taste:  Sweet, Salty

For more videos, you can follow us on YouTube.

I know there’s a thought that this is a fusion (and not completely authentically Korean) of Chinese and Western elements, and you’re right! 

The Korean soup dashi base though, I can assure you is completely authentic!  You can find the full post and video available for you to start this amazing soup.

The great thing about this soup base is that you can make so many soups with this base!  And today, I really wanted a kimchi and tofu soup (usually served with rice!). 

Once you have the soup base, you can craft or create the soup you want.  I’ve gone with a simple combination that is less spicy and a bit untraditional in that it’s more like a Chinese fusion version with the Korean dashi soup base.

Some key ingredients in Korean spicy stews is the pepper flakes.  This is what makes it bright red and spicy!  

What’s involved?

Prep time: 5 mins (with 40 mins from dashi prep)

Cook time: 10 mins

Total time: 15 mins

Serves: 1 L individual pot of stew (or soup)

Ingredients

Optional:

  • 20 g of Korean pepper flakes (gochugaru)
  • 1 tsp of toasted sesame oil
  • 1 raw egg

 

Cooking Instructions

To make the Korean dashi (soup base), you can follow these instructions below (and also following this post):

 

  1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
  2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
  3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
  4. Put everything into your soup pot
  5. Add in the water
  6. Boil on high for 10 minutes, covered
  7. Reduce boil to another 20 minutes
  8. Strain all the ingredients, separating the liquid from the soup goodies 
  9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.

To make the rest of the kimchi tofu soup:

 

  1. In a separate individual pot, scoop the Korean dashi soup to start this dish.  For mine, I’m using ox tail and fresh white radish, so I’ve scooped healthy amounts as part of my meal.  Scoop in ONLY HALF the volume of the pot as you’ll want to save space for the additional ingredients
  2. Turn that on to a medium boil
  3. Add in the fresh kimchi, soft tofu (in the middle), fresh cabbage and any meats
  4. Cover and let that boil for 10 minutes to allow all the ingredients to soften together
  5. Once soft, you can garnish with green onions
  6. Serve while still bubbling and enjoy!

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Chinese-Styled Cream of Corn Egg Drop Soup

Chinese-Styled Cream of Corn Egg Drop Soup

Tea Name:

Chinese-Styled Cream of Corn and Egg Drop Soup

Chinese Name: 

玉米湯 (yù mǐ tāng)  

Nature:  Warm

Taste:  Sweet, Salty

For more videos, you can follow us on YouTube.

There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC soups!  This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).

It is also known as the “egg flower soup”, which I love!  Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!

 

This is actually one of my dad’s favourites and you can find the very basic version of the soup, the Corn and Egg Drop Basic Soup here.  I remember having this very often as a kid, especially as it’s super easy to make, the ingredients are readily available, and it is delicious served on rice!!  It’s almost like a sauce, but not quite!

With this version, I’ve gone a bit Chinese with some of the herbal additives just because I wanted a slightly warmer take on it and definitely a heartier version with the potatoes because I know my kids love potatoes!  Honestly, I would recommend you tweak, build, or create whatever inspires you!  This is the beauty of cooking (versus baking… but we can save that debate for another day!). 

What’s involved?

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 8 bowls of soup

Ingredients
Cooking Instructions
  1. You can prepare all your ingredients first, primarily the onions, garlic, potatoes, and fresh corn on the cob
  2. Chop your onions quite finely into cubes
  3. Dice up your garlic
  4. Remove the ears from the corn and shuck the corn, taking only the kernels.  I tend to snap the corn in half first so that it stands on the flat side so I can just shuck it down (see video)
  5. Wash, peel, and cube your potatoes into bite-sized pieces
  6. In your soup pot, with a bit of oil and on low heat, fry the onions on low heat to cook and slightly caramelize 
  7. Once the onions are soft, throw in the diced garlic to fry for 5 minutes on low heat
  8. Add in all the shucked corn kernels and stir for 5 minutes
  9. Turn up the heat to high now and add 2L water (or chicken broth)
  10. Allow this to come to a boil
  11. Once it boils, add in your Chinese herbs and the cubed potatoes
  12. Add in the canned cream of corn at this point
  13. Cover the soup
  14. Be sure to stir this soup once in awhile to prevent any of the ingredients from sticking to the bottom
  15. Once that boils again, you can reduce the boil to a low heat, keeping it covered for 10 minutes to allow the potatoes to fully soften
  16. In a bowl, crack your eggs and scramble
  17. Gently stir the soup in circles as you drizzle the egg drop into the soup, allow the eggs to cook as it enters the soup and not in clumps
  18. Serve, garnish, and enjoy!

Tips:

  • This is designed as a quick boil soup which means that the ingredients are cut up quite small (so they cook quicker)
  • For a true warm soup, consider adding sliced ginger, sliced tangerine peels, and even sesame oil (which is delicious and fragrant!)
  • I tend not to use a corn starch thickener here, but this really quite personal.  If you do use corn starch, be sure to dissolve the corn starch in cold water first and gently pour into the soup and stir
  • You can use frozen corn as well (although it doesn’t taste as yummy, but still works!)
  • Be sure to continuously stir as this soup cooks as to avoid any ingredients sticking to the bottom and burning
  • SERVE WITH RICE!!  SO YUMMY!

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Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Soup Name:

Easy one pot cabbage and sukiyaki pork in soup for dinner

This soup is slightly cooling because of the cabbage.

 

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Looking for a simple, healthy, easy-to-make Chinese soupy dinner?  I’ve found one!

If you love napa cabbage and the sukiyaki styled soft pork (which is used in hot pots), I’ve got just the meal for you.  All you really need are 2 ingredients and everything else is extra – so get creative~!

Learning tip: In Cantonese, 一鑊熟 yat (one) wok (pot) suk (cooked)! Meaning, everything cooked in one pot. I love these ideas! Thank you @peggychan1210 for your suggested word! 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 1 large fresh napa cabbage
  • 1 pack of sliced pork (or beef or chicken, your choice).  The thinner the better with a little bit of fat (sukiyaki style, which means it’s designed for hot pots and cooks quickly)
  • 1 tablespoon of dried wolfberries (optional)
  • 2 tablespoon of chicken broth (can use 1 tablespoon of miso paste instead)
  • 1 tablespoon of soy sauce
  • 2 L of water
  • optional green onions for garnish
  • optional drizzle of sesame oil
Cooking Instructions
  1. Slice your napa cabbage into 3-inch sections horizontally, keeping the circle intact if you can
  2. Then gently layer in the pork slices into the folds of the cut napa cabbage, ensuring you can hold the circle and that it fits into your soup cooking pot
  3. Layer the cabbage so it fits circular into the pot (see video)
  4. Top with seasoning or soup base as needed
  5. Top with optional herbs such as dried wolfberries or dried dates
  6. Add 2L of water (or enough to fill the pot)
  7. Cover and boil on medium for 30 minutes
  8. Garnish, serve, and enjoy with rice or noodles!

Some tips!

  • Use a larger napa cabbage (not the baby ones) as the leaves are too small and won’t completely fill the pot.
  • When you cut the cabbage, hold it in place with your hands as its grown (keeping the layers in place), that way, you can just slip in the meat in between without restacking.  
  • The sukiyaki type of meat that’s best for this type of dish is a half fatty, half meaty cut.  These become soft (because of the fat portion) and cook really quickly. 
  • Use simple herbs like wolfberries or dried red dates to warm up the soup as cabbage is a cooling vegetable.

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Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Soup Name:

Winter Melon with Chicken and Mushrooms Rice Soup

Chinese Name:

冬瓜雞湯飯 (dōng guā jī tāng fàn)

 

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Sometimes, you just want something simple, something warm, something soupy, but all-in-one.  

There’s a concept called “Soup Rice” in the Chinese food repertoire that basically is any type of rice served with a soup.  It’s quite popular in the Chiu Chou-style (where my mom is from, so we ate it all the time).  It’s different from congee because congee is boiled rice, but this is literally a scoop of rice dropped into soup.

 

“Soup Rice”, aka 湯飯, comes with a variety of soups!  It is also known as “Pao Fan” (泡飯) and is commonly found in Singaporean, Taiwanese, Japanese, and Korean cuisine (on top of Chinese).  Pao Fan itself means submerged rice, so theoretically, rice submerged in sauce, liquid, or toppings.

Did you know that the soup rice was traditionally served during the rice harvest season and made into large pots to serve the village? It was also seen as food of the poor. These days, soup rice can be found in many cuisines in Asia with a variety of soup bases, included lobster, dried fish, and a variety of vegetables!

Actually, most soups can be made into soup rice.  In general, there’s some protein, some vegetables, and a soup base. 

This is a simple chicken, mushrooms, with winter melon soup in rice.  The Chinese celery is to add a little more elevated flavors and the ginger is to balance the cooling winter melon, although that’s optional.

Serve up the soup as one giant pot on the table.  Then everyone can have rice in large bowls and ladle their own soups and ingredients inside!  So warming, so yummy!

 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 4 chicken thighs, chopped
  • 1 large slice of winter melon, peeled and largely cubed
  • 5-6 fresh shiitake mushrooms
  • 2 stalks of Chinese celery
  • 5 slices of fresh ginger
  • Chicken or beef broth stock
  • 2L of water
  • 3 cups of rice, cooked in rice cooker
Cooking Instructions
  1. In a shallow pan, you can pan-fry your chopped chicken thighs (skin down) to brown the skin.  You don’t need to add oil as the skin will naturally release oils.  Brown until crusted over and set aside.
  2. Begin to boil your soup water
  3. Prepare your winter melon by skinning and cutting into large cubes
  4. You can also wash and slice your fresh shiitake mushrooms and Chinese celery
  5. Once your soup water boils, you can throw everything into together, including the stock
  6. Boil on medium for 30 minutes
  7. Serve and top with rice!

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Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Soup Name:

Recovery Healing Soup (for Wet Coughs, clearing phlegm and congestion)

Chinese Name:

雪梨化痰茶 (xuě lí huà tán chá) 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

It seems that time of year again!  The kids (seems like the whole city) is down with a cough and respiratory illnesses.  Some symptoms include congestion in the chest (which is like a noisy cough basically) and lots of phlegm!

This sweet tea is perfect to support and reduce coughing, including getting rid of dampness in the lungs, and eliminating this phlegm build up. 

The key ingredients here are the apricot kernals, the dried tangerine peels, and the rock sugar to eliminate the phlegm, and the barley to eliminate dampness.

This is not a replacement for any medication or doctor recommendation.  I use this purely as supplemental.

 

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Soak the tangerine peel for at least an hour until it softens.  Slice thinly or you can keep the whole piece.   I slice it so that I can play around with taste and whether it’s too bitter or not, but this is purely experimental.  I would suggest using a small piece at first.
  2. Cube the fresh snow pear, keeping the skin on (make sure it’s washed).  I’ll only use half for this recipe (3 cups)
  3. Throw everything into a pot (or a boil safe tea pot like this one I found on amazon!)
  4. Boil on medium heat for 15 minutes
  5. Strain, serve and enjoy!
Any benefits?
  • This tea is slightly cooling and designed to target the lungs
  • It helps reduce cough, clear congestion in the lungs and chest area, eliminate phlegm and dampness
  • The power ingredient here is the dried tangerine peel and is definitely an acquired taste.  It’s quite pungent, so use it sparingly at first and just try to find that balance you like.  Some people LOVE this taste and scent.
  • This is a quick boil tea and you can have a tea ready in about 15 minutes
  • A lot of these ingredients are readily available at your local Asian supermarkets
  • Some people will make a big batch of this and store in the fridge (although personally, I’d rewarm or leave it at room temperature for consumption, but hot is best!)

For videos, visit us on YouTube.

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Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese Soup

For more videos, visit us on YouTube.

No time?  Cost saving?  Want something quick?  I’ve been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that long boil or even any Chinese herbs.

For this soup, I’ve gone with a hearty meat and vegetable soup that you can easily drop in rice, macaroni, or noodles in to make it a meal.

There are a few tips and tricks for quick boils soups.

Such as:

 

  • Ingredients sliced thinly or small for quick cooking
  • Readily available ingredients in your freezer or fridge
  • Minimal Chinese herbs used
  • Soups are ready in 30 minutes of boil

What’s involved?

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 8 bowls

Ingredients

  • 400 g of ground pork
  • 3-4 slices of fresh ginger
  • 1 tablespoon of diced fresh garlic
  • 2 tablespoons of olive oil
  • 2 baby napa cabbages
  • 3 bunches of fresh cilantro
  • 2 bunches of fresh green onions
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic salt
  • 1 tablespoon of sweet soy sauce
  • 2L of water

Cooking Instructions

  1. Prepare your ginger and garlic
  2. In your soup pot (I use a cast iron soup pot), add in 2 tablespoons of olive oil on medium heat
  3. Add in the sliced ginger and diced garlic and stir fry until brown for 5 minutes
  4. Add in your ground pork and break it down as it cooks so that it turns into small bits.  
  5. Season with the white, black pepper, garlic salt, and soy sauce
  6. Stir until cooked for 5 minutes
  7. Add in 1 bunch of fresh green onion and fresh cilantro and stir fry for another 2-3 minutes
  8. Add in 2 L of water, cover and boil for 30 minutes on medium heat
  9. Before serving, toss in additional fresh green onions and cilantro and let it sit on top, and serve
  10. You can see you rice, noodles, macaroni to make it a meal!

For more videos, visit us on YouTube.

 

 

 

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