Soup Name: Sweet Potato, Corn and Chinese Yam in Fish Soup
Traditional Chinese Name: 蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)
This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!
This quick boil soup is an excellent pre-dinner appetizer. With its slight sour tang and refreshing clarity, it is relatively easy to make and very healthy for the whole family. Depending on the type, brand and preservation process of the mustard greens, your soup color can range from pale yellow to a bright yellow (as picture above). With a variety of textures in the soup, it serves as a great supplement to dinner and is an excellent source of protein. This is considered a great summer soup.
Traditional Chinese Name: 芫茜皮蛋魚湯 (yán qiàn pídàn yú tāng)
This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups. While some people don’t like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion. As a result, the soup is slightly sweet and has a refreshingly mild taste to it. You can use a variety of meats and other vegetables as desired.