Vegetables and Dried Octopus with Mung Beans Soup

by LadyTong | May 21, 2013 | Soups for Children, Spring Soups | 7 comments

Soup Name: Vegetables and Dried Octopus with Mung Beans Soup

Traditional Chinese Name: 雜菜綠豆章魚湯 (Zá cài lǜ dòu zhāng yú tāng)

Introduction:

When it rains, the Chinese like using beans to absorb moisture from the body. Mung beans, dried beans, red beans, green beans, yellow beans, big beans and little beans – any type of beans will do really! The octopus is known to be a heaty ingredient and therefore is balanced with the cooler mung beans. This combination with lotus root is a delicious Spring Chinese soup ideal for the whole family. I’ve also added a variety of vegetables to sweeten it and dilute the unique taste of the octopus that my children pick up on. On top of this, it gives you a hearty soup that you can eat as a meal or additional dishes to your meal – like the corn.

What ingredients are required?

1 one-foot long lotus root, cut into bite size
1 whole dried octopus, sliced
100 g of mung beans
3 large fresh carrots, sliced
3 large fresh corn, quartered
2 L of water

How do I prepare it?

Soak dried octopus in cold water for about 30 minutes
Boil your soup water
Slice octopus in slices or quartered
Wash and cut lotus root, carrots and corn
Add all the ingredients into your boiling soup water
Boil on high for thirty minutes and reduce to medium boil for another hour
Serve and enjoy!

Any benefits?

Excellent Chinese soup for Spring in absorbing wetness from the body
This soup is an excellent source of protein and low in fat
No salt required as the octopus already provides enough sodium
Octopus is rich in calcium, phosphorous, and iron
Dried Octopus aids in the prevention of anemia, relieves fatigue and restores eyesight and improves liver functions

Any precautions?

Be sure to purchase dried Chinese products from a reputable source
Sometimes the octopus is really salty, so if you want to reduce the saltiness, soak in warm water for a few hours
Dried octopus is high in cholesterol
People who are allergic to shellfish may be allergic to octopus

Lotus Root with Dried Octopus in Chicken Soup

by LadyTong | May 31, 2012 | Fall Soups, Soups for Children, Spring Soups | 0 comments

Lotus Root with Dried Octopus in Chicken Soup

Soup Name:

Traditional Chinese Name:

章魚幹蓮藕雞湯 (zhāng yú gàn liánǒu jī tāng)

Nature: This soup is neutral

Taste: This soup is sweet to taste

For more videos, you can follow us on YouTube.

This is a simple, easy-to-make soup that doesn’t require many ingredients. It’s a heavy sweet (not a light sweet) and appropriate for spring weather. This soup is quite neutral and ideal for children and adults. The dried octopus & dried mussels do give the soup a little bit of a “fishy” taste if you put too much, but use less if you’re concerned. It’s a similar taste to dried scallops almost. A naturally delicious soup for the whole family.

This combination of octopus and chicken works amazing with many types of roots, such as arrowroot, lotus root, or fresh Chinese yam. It goes nicely with earthy tastes as it really brings out the flavours of the roots. And the amazing thing is that it eats like a meal! I will serve the roots and the chicken meat, with a small plate of soy sauce, and it’s delicious!

What’s involved?

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour and 30 mins

Serves: 4 bowls

Ingredients

1 fresh chicken, quartered
1 whole dried octopus, slice
10-12 dried baby mussels
2 section of lotus roots, sliced
1 peel of dried tangerine peel
2 L of water

Cooking Instructions

Prepare chicken (see chicken post) and blanch in a pot of boiling water for 5 minutes, drain and set aside
Soak dried octopus and baby mussels in water for about 30 minutes
Boil your soup water
Slice octopus in slices or quartered
Peel and cut arrowroot into large cubes
Add all the ingredients into your boiling soup water
Boil on high for thirty minutes and reduce to medium boil for another hour
Serve and enjoy!

An alternative which is often used with lotus roots is to stuff the lotus root with green or yellow (mung) beans. The beans are slightly cooling, but you can drop in a slice of ginger to balance it out. This is a very popular way of making lotus roots in southern China, particularly Guangzhou and is often served in large portions for large families.

Lotus roots can also be stuffed with sticky rice (yum!), pan fried, sliced, marinated raw in a beautiful vinaigrette, and a host of other preparation method! It’s definitely one of my favourite and most diverse roots in the Chinese menu!

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Lotus Root with Dried Octopus in Chicken Soup

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