How to make a simple, delicious radish seaweed soup!

How to make a simple, delicious radish seaweed soup!

How to make a simple, delicious radish seaweed soup!

Soup Name: Radish (Kombu) Seaweed Soup (vegetarian)

Chinese Name: 白蘿蔔海藻湯 (bái luóbo hǎi zǎo tāng).  This isn’t really a Chinese soup.  It’s more a blend of using Japanese and Korean radish and kombu (seaweed) components.

Nature: This is a cooling soup.  By design, the ingredients are quite cooling in the white radish and seaweed (you can follow this post on what ingredients are cooling or warming for soups)

Taste: Slightly sweet and savory

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The best are the most simplest of soups!

This is a Japanese-styled white radish and kombu (seaweed) soup which I used as part of dinner.  It’s simple, it’s clean, and it’s meat-free, but still has a delicious umami taste (created by the seaweed and mushrooms).  So it’s both vegan and vegetarian!

I love that it’s very much like home.  It feels and tastes like home.  And it can be served with a variety of carbs and toppings or you can drink it clean.

 

What’s involved?

Prep time: 15 mins

Cook time: 30 minutes 

Total time: 45 mins

Serves: 8 large bowls

Ingredients

  • 1 whole white radish, thinly sliced
  • 1 whole piece of dried seaweed kelp
  • 1 whole white onion, quartered
  • 5 dried shiitake mushrooms
  • fresh green onions
  • 13 cups or 2.5 L of water 
  • salt and sesame oil to taste

For my dinner:

  • rice cakes
  • fresh enoki mushrooms
  • fish cakes 

Cooking Instructions

  1. In your soup pot, add in your sliced white onions and dried seaweed kelp
  2. Add in your soup water and cover
  3. Set this on high heat and allow that to come to a boil
  4. During this time, I will also drop in my fresh green onions (cut larger so that I can fish them out later), white radish (sliced very thinly), and dried shiitake mushrooms
  5. Cover and bring this to a full boil and reduce to medium heat and allow that to simmer for another 30 minutes
  6. Taste and salt as needed
  7. You can add this to noodles, rice, or rice cakes!  Top with your favourite toppings.  Serve and enjoy!

There are many soups that use dried seaweed kelp and white radish!

This soup is very similar to my Korean Dashi soup base, which you can add other ingredients to, although this one has dried anchovies, which also creates a different flavor and taste.

I am a big fan of this simple taste base… the seaweed and white radish! 

Would love to see your other suggestions on what you create here! 

 

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Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)

Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)

Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)

Soup Name:

Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)

Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang)

Nature:  Slightly cooling

Taste: Sweet

You can follow this video first on “How to make Frozen Chinese Soups in bulk“.

 

The business case for making frozen soup packs in bulk!

This use case continues to amaze me!  Literally, this morning, I was like “I feel like soup” and I took out another one of these soup packs (this one to be precise because I made extra for me and my pescatarian friend) and tossed it into the rice cooker, topped up with water, added a few red dates and an hour later, had soup ready for lunch and dinner.

To start, I did a survey when I first initially created these for friends and the time saving is phenomenal.

On average, it takes someone 2-3 hours of time to make a Chinese soup (beginning to end with checking). Compared to using frozen premade soup packs using a rice cooker, it takes 5 minutes of work (and then 60 mins of no supervision) with an upfront investment of 2-3 hours to make 6 soup packs.  So on average, you are saving 14 hours of time over 6 soups.  The math isn’t perfect, but this was my best estimate based on answers from friends.  That’s HUGE!

    This soup was designed originally as vegetarian, but I did throw in some dried scallops and dried shrimp for my pescatarian friend.  

    The beauty of having these resources is the ability to create these soup packs in bulk and custom to your conditions, the weather, and your diet.

    You can custom this as well by adding more or less protein (even throw in pork ribs) as you’d like.  The nuts are great additions, as it adds flavour (in place of meats), but you can also go with dried mushrooms to add that extra flavour as well.

    Key note is that soups without proteins, especially vegetarian soup packs, can be made in almost half the time. I find I spend a lot of time on the meats, particularly if I am blanching or frying.

    What’s involved?

    Prep time: 60 mins

    Cook time: no cook time when preparing soup packs, but if I do cook 1 frozen soup pack in a rice cooker, takes about 60 mins

    Serves: 6 frozen soup packs (each with 4 servings)

    Ingredients
    • 2 large fresh green radish, cubed
    • 3-4 medium sized carrots, cubed
    • 6 teaspoons of fresh peeled peanuts (you can use dried unsalted as well)
    • 18 fresh peeled chestnuts (you can use frozen or pre-peeled and cooked as well)
    • 18 dried figs (any time will do)
    • 3 teaspoons of dried baby shrimp
    • 3 teaspoons of dried baby scallops

    Preparing the soup packs

    1. If you’re using dried shrimp or scallops, you can optionally pan fry them on low heat with a bit of oil until they are golden brown to create a more fragrant taste
    2. Chop up all your vegetables into similar inch-cubes, trying to keep them consistent in size so that they are also stackable.
    3. Also measure out all the Chinese herbs into separate bowls, that way it’s much easier to distribute as you make your soup packs.
    4. Using your soup bags, stack your ingredients starting with vegetables first and then I will sprinkle the additives and herbs around the gaps in between (peanuts, scallops, shrimp, chestnuts) ensuring that I count out evenly so that I can make 6 packs.
    5. Using your vacuum sealer, seal each pack and then freeze immediately for usage later.

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    Hong Kong Styled Russian Borscht Soup

    Hong Kong Styled Russian Borscht Soup

    Hong Kong Styled Russian Borscht Soup

    Soup Name:

    Hong Kong Styled Russian Borscht (with oxtail)

    Traditional Chinese Name:

    羅宋湯 (luó sòng tāng)

    Nature:  Warming

    Taste: Savory, sweet, and slightly sour

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    Did you know the secret ingredient to an HK-styled Russian Borscht is Worcestershire sauce (and some lemon juice)?

    Falling off the bone oxtail?

    Soft delicious veggies?

    Savory and a hint of tart delicious broth?

    Yes, the Hong Kong Styled Russian Borscht is a classically adopted fusion soup that is very different and uniquely different to the traditional European borscht (no beetroots or cream).  Instead, it’s a tomato based beef broth and a range of choice vegetables diced small. 

    I love the subtle tart flavours of the soup, but yet incredibly savory and hearty.  This soup indeed eats like a meal!

    What’s involved?

    Prep time: 30 mins

    Cook time: 120 minutes 

    Total time: 150 mins

    Serves: 8 bowls

    Ingredients

    • 1 full oxtail
    • Optional pieces of beef flank
    • 3 potatoes, peeled and largely cubed
    • 2 carrots, peeled and largely cubed
    • 2 celery stalks, peeled and largely cubed2 tomatoes, quartered
    • 1 onion, halved
    • 6 cloves of garlic
    • 1/2 head of cabbage, slicked thin
    • 3 dried dates
    • Fresh green onions

    Flavouring

    • 1 small can of tomato paste
    • 1 lemon
    • 5 dried bay leaves
    • 6 black peppercorns
    • 2 tablespoons of sugar
    • 2 teaspoons of salt
    • 2 tablespoons or Worcestershire sauce
    • 11-12 cups of water
    • 1 tablespoon of vegetable oil

    Cooking Instructions

    1. In your soup pot, with a bit of oil on med heat, pan fry the garlic cloves and oxtails until golden brown and fragrant (they smell so good!).  I don’t blanch and will do this instead.
    2. Add the cubed beef flanks and potatoes, allowing them to also brown nicely
    3. Add in your soup water, about 11-12 cups of water and turn on high heat
    4. I will then drop in my vegetables, tomatoes, celery, onion, carrots, and the dried dates
    5. Cover and let it come to a full boil, then reduce to med heat for another 1.5 hours
    6. Here you can now add in the flavouring of the soup (this is what really makes it distinct as a the HK-styled Russian Borscht)
    7. I will also throw in the cabbage
    8. Cover and let that simmer for another 30 minutes
    9. Garnish with fresh green onions, serve, and enjoy!

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    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Soup Name:

    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Traditional Chinese Name:

    蓮藕豬骨湯 (Lián’ǒu zhū gǔ tāng)

    Nature: Neutral

    Taste: Sweet 

    For more videos, you can follow us on YouTube. 

    For this post, I made 6 x 2 person portions (freezing them in packs and giving some to friends).  I didn’t really make a pot that big.  LOL.

    You’ll see in the image that they fit neatly into 6 packs, which are vacuum sealed (try this vacuum seal starter kit that comes with the machine and the bags) and frozen.  That means the it’s literally a take-out-and-drop soup.  NO WORK needed!  I’ve even prepped and blanched the meat so it comes clean into the soup.  

    I used a frozen pack the other day and it was AMAZING.  Literally 2 minutes of work for me first thing in the morning before my meetings.  I dropped the whole frozen pack into my rice cooker, added water to the max water line, and pressed COOK RICE.  That means, I had a delicious hearty soup ready for lunch, which I had with rice.  It was PERFECT! 

    This is a great, earthy, slightly nutty light soup great for the whole family!

    I know, I went a bit crazy on the portions, but stay with me 🙂  I actually made extra to freeze (and give to friends)!  Each packs are made in 2 person portions and I actually tried one in the rice cooker and it was AMAZING!  I know each device is different, so the rice cooker I’m using is a Zojirushi one, which is fantastic.  I’ve been using this brand from Hong Kong and has to rebuy in Canada.

    This soup is easy to make and with common ingredients.  Lotus roots are very accessible in Canada and Hong Kong and make for an amazing meal as part of the soup with the hearty vegetables and pork ribs.

     

     

    What’s involved?

    Prep time: 30 mins

    Cook time: 60 minutes (in rice cooker)

    Total time: 90 mins

    Serves: 4 bowls (2 people portion)

    Ingredients

    Cooking Instructions

    1. I will first pre-soak the dried mushrooms to allow them rehydrate
    2. Cut and wash your pork ribs
    3. In a small pot of cold water with a teaspoon of salt (to lower the boiling point), add your ribs to blanch and set to a high boil.  Once that boils, you can remove the pork bones
    4. Drain the pork ribs and rinse one more time with cool water to get rid of any debris, bones, or foam
    5. Peel and slice your lotus roots
    6. Peel and slice your carrots
    7. Cut your corn into bite-sized portions
    8. Using the flat side of a butcher’s knife, gently crack the peanuts and remove the fresh peanuts from the shell
    9. In a shallow pan with a little bit of oil, pan fry the peanuts with a pinch of salt until golden brown on medium heat
    10. Optional to fry the rehydrated shiitake mushrooms at this point with the peanuts
    11. In your soup pot add all the ingredients together and bring to a boil covered.  Once that boils, reduce heat and let it simmer for another 60 minutes covered.  Or you can try to use a rice cooker, which worked amazing for me!
    12. Serve and enjoy!

    Tips for making this soup:

    • Use fresh lotus roots.  You’ll know they’re fresh when they are super crunchy and as you cut through it, it’s pale and looks clean.  Be sure to wash thoroughly as lotus roots do have a lot of mud as they are grown under water.
    • Buy fresh peanuts (available from Asian supermarkets).  This takes a bit of work to process, but produces deeper, darker flavours versus using pre-processed roasted peanuts (which tend to be pretty salty).  But both work just as great!
    • Pan frying mushrooms ahead of time really brings out the flavour of the dried shiitake mushrooms.

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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!

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    GIVE YOUR LOVE OF SOUP.

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    Green radish with carrots & corn in a Chinese herbal pork broth

    Green radish with carrots & corn in a Chinese herbal pork broth

    Green radish with carrots & corn in a Chinese herbal pork broth

    Soup Name:

    Green radish with carrots & corn in a Chinese Herbal Pork Broth

    Traditional Chinese Name:

    紅青蘿蔔湯 (hóng qing luóbo tang)

    Nature:  Cooling

    Taste: Sweet and savory

    For more videos, you can follow us on YouTube.

    My parents came home last night from a cruise from Italy and are jet lagging and there’s nothing more warming, homecoming, and beautiful than a familiar Chinese soup waiting for them!

    I made an easy green radish, carrots, and corn pork herbal broth.  The trick to this soup is to really let it boil out.  I made it early morning and then pretty much let it sit in the thermal pot all day until dinner.  

    TIP:  This soup actually tastes even better left overnight!  Don’t forget to boil it before you sleep and don’t open the lid or cover (this will ensure that everything is killed off and isn’t reintroduced, this is how they manufacture canned food and soups in large scale!).  Re-boil the next day and you can still drink it.

     

    Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

    It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

    What’s involved?

    Prep time: 20 mins

    Cook time: 2-3 hours

    Total time: 2 hours and 20 mins

    Serves: 10 bowls

    Ingredients
    Cooking Instructions
    1. Boil both your soup water (3L) and another pot to blanch the pork bones in (enough to cover all the bones)
    2. Once your blanching water boils, gently drop in the pork bones and boil on high for 5-7 minutes, until the brown foam begins to form on top of the water.  You can turn off the stove at this time.
    3. Prepare your vegetables by peeling and chopping into large bite-sizes
    4. Once your soup water boils, transfer the pork bones to your soup pot.  You can either rinse them gently in the water, or do a water rinse under warm water to remove all the debris and foam stuck to the pork bones
    5. Drop in all the ingredients (herbs + vegetables) together
    6. Cover and boil on high for 30 minutes
    7. Transfer to a thermal pot for at least 2-3 hours
    8. Re-boil for 10 minutes prior to serving
    If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

    Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

    This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

     

    Q&A

    A huge thank you to my Instagram community for the questions as they also hugely benefit other readers who may be thinking the same thing!  

     

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

    Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

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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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