Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Soup Name:

Quick Boil Pumpkin and Corn Vegetarian Soup

Traditional Chinese Name:

簡單菜湯 (Jiǎn dān cài tāng)

What started as a simple vegetable soup, turned into an interesting mix of hot and cold vegetables because I could! The children had the soup warm, served with macaroni for dinner and it’s an easy quick boil, meatless soup. You can add real meat if you’d like, ideally chicken breast or thighs for a quick boil or even Chinese preserved ham. A great, quick soup for those times when you’re just running out of time, but have a fridge full of vegetables! The base is quite easy and you can add any other vegetables that suit your taste!

For the quick boil, you’ll need to have small pieces of vegetables to enable them to cook faster and release flavours faster. I always keep the cobs for the soup base, there is SO MUCH flavour in those things! Throw everything into a pot of boiling water as a start.

Throw in the shucked loose corn and broth and boil on high heat for 30 minutes. You can throw in the snow peas to blanch for 2 minutes and then serve.  What I also did here was have extra “greek salad” ingredients (raw cucumbers, raw tomatoes, and parsley) just for fun – but it tasted awesome!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6 bowls


  • 1/2 fresh Japanese pumpkin, cubed (with skin off)

  • 2 fresh corn, shucked (keep the cob for the soup)

  • 20 fresh snow peas

  • 1 teaspoon of vegetable broth powder (or half a cup of vegetable soup stock)

  • 2 L of water

Cooking Instructions

  1. In a pot of boiling water, add cubed pumpkin, corn cobs, corn kernals and stock (or powder)
  2. Boil in high for 30 minutes
  3. Before serving, blanch the snow peas in the soup for 2 minutes
  4. Serve and enjoy!

The beauty of this is that you can add in your choice of cubed vegetables, such as carrots, radish, and even tomatoes that compliment the sweet flavours of the pumpkin.  

Alternatively, you can use miso paste instead of chicken powder, which is just as tasty as  quick boil!



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Lobster Broth



Lobster is a popular seafood in Chinese cuisine.  Traditionally, it can be fried with ginger and scallions, or for a modern take, Chinese restaurants are increasingly offering lobster cooked in a creamy cheese sauce atop a bed of tender egg noodles. As with most proteins, when you’re finished eating the actual dish, don’t toss the left-over bones or shells! Save them because they can be used to create a delicious soup instead.  Lobster shells are the perfect base for a seafood broth, particularly the head which contains a lot of the rich creamy roe and flavours.

Soup Name: Lobster Broth

Traditional Chinese Name:  龍蝦湯 (lóngxiā tāng)

For this particular soup, we quickly devoured the meat of three small, boiled lobsters (we dipped the meat in salted butter of course) and carefully saved the shells, including the back, legs, claws and especially the whole heads. When making lobster broth, leaving the meat in the shells seems wasteful as I don’t feel the meat contributes that much flavour to the richness of the broth, so feel free to enjoy the meat separately first.

In the below recipe, stir-frying the ingredients first is optional — however I find it does help to bring out the flavours, particularly if the shells are slightly caramelized around the outside.  Also, feel free to add carrots and other root vegetables to create a hearty, healthy meal.

As a tip, when making any seafood soup (or seafood dish), one of the key ingredients when cooking in a Chinese-style is to use fresh ginger.  Not only does ginger add to the complex flavours of the seafood, it is also key because it cuts through any potential fishy tastes and smells.

The below recipe can be used stand-alone (as a soup), as the soup base for noodles, or it can also be poured on top of cooked rice to make a sort of lazy Chiu Chow-style congee.  Enjoy!

Lobster Broth
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 6 bowls
  • 2 L water
  • 3 lobster shells (with head)
  • 5 slices of ginger
  • 1 garlic clove
  • 1 small onion
  • 1 stalk, spring onion
  • Salt to taste
  1. Start boiling the water in a large soup pot
  2. Stir-fry the onion, garlic and ginger in 1 tbsp of cooking oil for 3 minutes until onions are soft (stir-frying is optional, but will help to enhance the flavours)
  3. Add the lobster shells and spring onion and stir-fry for another 5 minutes (optional)
  4. Put everything into the soup water (on high heat)
  5. When the water is boiling, turn down the heat to medium and continue to boil for 1 hour.
  6. Once in a while, use the [url href=”http://www.thechinesesouplady.com/oil-scooper/”]oil scooper[/url] to scoop out extra oil and foam that may rise to the surface
  7. Add salt to taste (I use about 1 tsp)
  8. Serve and enjoy