Delicious One Pot Vegetable Vermicelli Soup for Dinner

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name:

Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is “Mixed vegetables vermicelli pot soup”.

Traditional Chinese Name:

雜菜粉絲鍋湯 (zá cài fěnsī guō tāng)

Nature:  Neutral

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

 

We literally served this one-pot meal in the middle of the table with bowls and chopsticks and chowed down!

The final product!

So this soup sets a great soup base for your choice of meats and toppings.

I added on top:

  • Dried red dates
  • Dried longans
  • Fresh chicken breast slices
  • Fish cakes
  • Fish cakes with mochi middles
  • Fish balls with Unagi stuffing

You could think of it like a hot pot, but the idea is to boil it all in one place so it’s ready to serve and eat right away.  

GET CREATIVE!

 

What’s involved?

Prep time: 30 mins

Cook time: 30 minutes 

Total time: 60 mins

Serves: 8 bowls

Ingredients

Soup base:

  • 1 piece of chicken thigh (marinade is soy sauce, white pepper, sesame oil) – be a chef… use any proportions that make sense 🙂 
  • 1 pack of dried green bean (mung bean) vermicelli
  • 1 fresh white radish, thinly sliced
  • 2 potatoes, thinly sliced
  • Mix of fresh green vegetables (I used, baby napa cabbage, cabbage, broccoli)
  • fresh green onions
  • 5 dried red dates
  • 5 dried longans
  • 2 L of water

Cooking Instructions

  1. In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften)
  2. Cut your chicken thigh into one-inch strips and marinade with soy sauce, white pepper, and sesame oil (I eyeballed the proportions but used about 1 teaspoon of soy, half a teaspoon of white pepper, and 1 teaspoon of sesame oil)
  3. In your soup pot, add 1 teaspoon of oil on medium heat and panfry your chicken thighs until they are golden brown
  4. Add in your peeled and thinly sliced potatoes into the pot, panfrying the sides until they are golden
  5. Add in 2L of water to your pot
  6. Cover and let it come to a boil on high heat
  7. Reduce heat and add in the sliced white radish, dried red dates, and dried longans
  8. Cover and let that gently boil for 45 minutes
  9. In the final 15 minutes, add in your softened green bean vermicelli and all the vegetables into the pot covered
  10. Everything should be nicely softened and ready to eat!
  11. Your choice now to add other ingredients (like you would with hotpot).  In this case, I added fresh chicken meat (thinly sliced), random selection of fish balls.
  12. Garnish with fresh green onions
  13. Serve and enjoy!

Tips for making this soup:

  • For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
  • Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
  • Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
  • Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
  • Get creative with the vegetable base!
  • Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

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How to meal prep Chinese soups in batch (for rice cooker or stove top)

How to meal prep Chinese soups in batch (for rice cooker or stove top)

How to meal prep Chinese soups in batch (for rice cooker or stove top)

I have no time!

I still want delicious Chinese soup!

I want something easy!

You got it!  When I did my initial “experiment” on testing the rice cooker to make Chinese soup, I honestly didn’t know what to expect – BUT… it turned out amazing!  

And then, it got me thinking, let’s do this in batch and frozen.  Would it still work?  And the answer – YES!  Equally as amazing!

For this round of experimentation, I went with 4 servings of soup ingredients.  This was as much as I could fit into my freezer!

 The Test Case

4:30 pm:  1 hour gap between meetings

4:35 pm:  Took out rice cooker (and air fryer for trout)

4:37 pm:  Dropped in frozen soup into rice cooker + added fresh cut tomatoes, dried red dates, dried wolfberries, salt

4:40 pm:  Add in maximum water to the water line

4:41 pm:  Hit start button on my soup with 1:06 hour on the timer!  Can’t wait, can’t wait!

5:30 pm:  I can smell the fragrant soup from the kitchen!

6:00 pm:  Dinner time with white rice! YUM!

What’s involved?

Prep time: 60 mins to prep 4 portions of soups (for 1 rice cooker setting)

Serves: 2-3 bowls each portion

Ingredients

For the frozen soup packs:

  • 4 fresh potatoes
  • 1 large fresh white onion
  • 2 fresh corn
  • 40 small pieces of pork ribs (cut individually)
  • 4 small fresh carrots 

Dried Chinese Herbal Ingredients to add:

    • Dried red dates are perfect for this soup!  They add a slight sweetness and warmth.
    • Or dried longans.  You can add this on top with the red dates or by itself.  It also adds sweetness and warmth to the soup.
    • Dried wolfberries are great additions to this soup!  They are neutral and also add a beautiful sweetness to the soup.
    • Dried Chinese Yam is a definite great addition to any ABC soup base.  They are also an edible root, soft and starchy as part of the meal.

Add 1 fresh ingredient!  Take your pick!

    • Fresh tomatoes are amazing!  This is another addition to the ABC soup and gives the soup a sweet and tart taste which is appetizing!
    • Fresh straw mushrooms – so yummy!  One of my favourites in soup and they taste so amazing soft!
    • Fresh chayotes are also a great addition to this type of soup base!  They also make part of the meal.
    • Any roots such as arrowroots or lotus roots are also amazing adds!  They will soften and create a more earthy flavour to the soup. 

Tips for meal prepping Chinese soup:

  • Use small cuts of meat or vegetables because they store easier and cook faster
  • Stack your packs flat so that they store easier
  • Chinese herbs don’t need to be packed and can be dropped in dry into your soup
  • Salt and seasoning can also be added afterwards as well
  • I like cooking with meats on the bottom and vegetables on top, so I will pack my soup packs upside down so that I just drop it in upside down

For videos, visit us on YouTube.

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Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Soup Name:

Easy 1-2-3 Chicken Congee (using frozen chicken thighs)

Traditional Chinese Name粥 (zhōu)

Taste:  Savory and sweet

Nature: Slightly warm

For more videos, you can follow us on YouTube.

My daughter… one morning told me she wasn’t feeling well, particularly in the stomach and really wanted congee.  This is why I always keep a few chicken thighs (and other various meats) frozen in my freezer.  It’s for these days where I could use them for a quick 1-2-3 chicken congee, ready in about 2 hours (or more depending on how much notice or time you have).

OH THE TOPPINGS!

The amazing thing about plain congee is how you can have a host of toppings available for any taste, condition, discerning critic (or congee food taster)!

Here are some of the interesting ones I’m using today:

 

  • Preserved sweet and sour cucumbers (these come in jars which you can purchase in the supermarket).  They are slightly sweet and slightly tart and super appetizing with rice or congee!
  • Dried seaweed.  Adds a bit of savory crunch!
  • Kimchi.  I know, it’s not very Chinese of me, but I couldn’t help myself!  It was calling to me!
  • Preserved savory olives.  This is a very Chiu Chou-styled topping and is commonly served with plain white congee.  It’s part of my Chiu Chou background that I have jars and jars of these in my pantry!
  • Fresh green onions.  A staple topping that provides a fresh twist! 

What’s involved?

Prep time: 5 mins

Cook time: 60 mins+

Total time: 65 mins+

Serves: 8 bowls

Ingredients

  • 2 cups of white rice (my kids like using sushi rice for congee sometimes or I blend long grain and sushi rice)

  • 2.5 L of water

  • 6-7 dried scallops or conpoys

  • 2-3 frozen chicken thighs

  • Your fine selection of congee toppings (I have many in my pantry and fridge just because that’s how I roll)

Cooking Instructions

  1. Take out your frozen chicken thighs from the freezer.  No defrost needed.
  2. In your congee or soup pot, add in the rice, frozen chicken thighs, dried conpoys, and water
  3. Boil on high heat for about 20 minutes, or until the water begins to dance with bubbles
  4. Gently stir the pot to ensure that the rice isn’t sticking to the bottom of the pot
  5. At this point, you can reduce the boil to a medium boil (so the water doesn’t spill over) and boil for another 1-2 hours depending on how much time you have.  
  6. Stir occasionally to prevent sticking
  7. Serve, top with your favourite toppings, enjoy!

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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!  

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Coughing?  Stuffy Nose?  Congestion?  Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Tea Name:

Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Traditional Chinese Name:

止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the ingredients.

Nature:  Cooling

Taste: Sweet

For more videos, you can follow us on YouTube.

This tea is perfect for tonifying blood and Qi and clearing the toxicity that comes with stuffy congestion in the lungs and nose (commonly associated with a thick, green or yellow phlegm).  It moistens the stuffy stuff (like phlegm) and helps to stop coughs.

A great way to check if this tea is good for you is to check the condition of your tongue.  If it’s got a thick, yellow or white coating on top, it’s a good indication there’s excess yin in the body.  That totally makes sense because I went swimming when I was already feeling a little under the weather.  And with the cold pool, that’s excess yin in my body and the dampness!

You can check this article that explains the balance of yin and yang in the body, AN INTRODUCTION TO YIN AND YANG IN OUR EVERYDAY SOUPS AND FOOD.

 

What’s involved?

Prep time: 2 mins

Cook time: 13 mins

Total time: 15 mins

Serves: 2 cups

Ingredients
Cooking Instructions
  1. In a stovetop safe pot, add all the ingredients (except the rock sugar)
  2. Add in your water
  3. Boil on high until it fully boils and then reduce to a low-medium heat for another 10 mins
  4. Add in the rock sugar and let it fully dissolve
  5. Serve and enjoy!
Any benefits?
  • This Chinese herbal tea is great if you’ve got a lot of congestion, particularly in the nose and lungs (the thick type)
  • This tea also helps relieve coughs
  • It is a slightly warming tea, helping to drive the excess yin from the body
  • Excess yin tends to show up if you’ve been overexposed to cold or damp conditions (such as swimming, outdoor winter sports, or cold exposure)

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.

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

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Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

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!

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.

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

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Chinese-Styled Cream of Corn Egg Drop Soup

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!

CHECK OUT OTHER SIMILAR SOUPS

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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