How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101

How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101

How to make Chinese Soups or Herbal Teas:

Chinese Soup Design 101

Welcome!

This space is important for me to explore further with my community.

“Give a person a fish, feed them for a day. Teach a person to fish, feed them for life.” 

I am a big believer of teaching for growth. Sustainable growth. And I’ve come to realize a lot of questions I get from the community all point back to teaching some key design and TCM principles. So here’s the start to something great… a series of “learn it yourself” and evolve your soup and tea making beyond what I share as recipes.

GO AND CREATE SOMETHING BEAUTIFUL!

 

Why is this useful?

  • I get a lot of questions about replacing ingredients (some are hard to find depending where you are based), so understanding the basic premise is super useful when you can’t find what you need!
  • It’s a mix and match game. Optimize it to support your health needs.
  • Now you have options beyond following recipes. You can tweak based on flavors and conditions with base recipes

As you begin your soup making journey, here are a few things I’ve learned along the way…

 

  • Experiment. Test. Learn. Repeat.
  • Be true to follow your favorite flavors. If you love the outcomes, you’ll do it more.
  • There is not only 1 way to make Chinese soups or teas.  There are many ways.  Follow the key principles and you’ll be perfect!
  • You don’t have to learn everything at once. It’s taken me 18 years to get to where I am. Constantly exploring, learning, asking, testing. 

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

 The example:

A warming healing apple and ginger Chinese herbal tea

You can find the full recipe here.

Teas are the easiest to design. 

 

  • They are primarily made with fruit, roots, and herbs (no vegetables or meats)
  • Teas don’t always mean made with tea leaves.  Traditional Chinese Herbal teas actually don’t contain tea leaves.
  • Some Chinese herbal teas are so easy to make, they are simply steeped with boiling water.
  • Teas are super easy to make!  They can be made in 10 mins.
  • Simple herbal teas can rotate the same bunch of ingredients (either warming [increase yang] or cooling [increase yin] are the 2 main categories).

I would love to hear if you’ve got other ideas!  Drop them in the comments or any of my social channels and I’ll give you a shout out and add it to the post!

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Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

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GIVE YOUR LOVE OF SOUP.

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How to make a warm healing apple and ginger Chinese herbal tea (post cold run or ride)

How to make a warm healing apple and ginger Chinese herbal tea (post cold run or ride)

How to make a warm healing apple and ginger Chinese herbal tea (post cold run or ride)

Tea Name: Warm healing apple and ginger Chinese herbal tea (post cold exposure)

Traditional Chinese Name: 保暖蘋果茶 (bǎo nuǎn píng gān guǒ chá). The direct translation of this is “keep warm apple ginger tea”. There are many variations of a “keep warm” tea with the additions of warmer Chinese herbal teas. 

Nature:  Warming

Taste: Sweet

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

It’s June in Toronto. And the morning temp is still 13C! The tricky thing with this type of weather is – what do I wear? However, to be honest, I know something’s going on because my nose is running. This could also be allergies. However, I’m still wearing long gloves when I’m riding – even today at 19C!

The best remedy RIGHT AWAY, is to warm up the inside of the body to combat both the cold and the wind. Tangerine peel is your bestest, bestest Chinese herb for this.

 

What’s involved?

Prep time: 2 mins

Cook time: 5 mins

Total time: 7 mins

Serves: 2 cups

Ingredients
  • Half sliced fresh apple slices
  • 3 slices of fresh ginger
  • 5 dried red roses bulbs
  • 2 small slices of dried licorice
  • 2-3 dried red dates
  • 2 small pieces of dried tangerine peel 
  • 1 teaspoon of honey (or to taste)
  • 2.5 cups of boiling water
Cooking Instructions
  1. Slice your apple, keeping the skin on. 
  2. Slice your fresh ginger, keeping the skin on (optional as well if you’d like to peel it)
  3. In a stove safe tea pot, add in your sliced apple, sliced ginger, dried red dates, dried licorice, dried tangerine peel, dried red roses.
  4. Add in 2.5 cups of cold water
  5. Set on your stove top and start on high heat until it boils. Reduce to medium heat and let that simmer for 5 minutes.
  6. Set aside and cool.  I’ll pour out at this time into a glass cup.
  7. Sweeten with honey as needed.
  8. Serve and enjoy!

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Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

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How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

How to make a Spring bitter melon Chinese herbal soup to eliminate damp-heat

How to make a Spring bitter melon Chinese herbal soup to eliminate damp-heat

How to make a Spring bitter melon Chinese herbal soup to eliminate damp-heat

Soup Name: Spring bitter melon Chinese herbal soup to eliminate damp-heat

Traditional Chinese Name: 苦瓜祛濕豬骨湯 (Kǔ guā qū shī zhū gǔ tāng). This is directly translated as “bitter melon dispel damp pork bones soup”.  As most soup names in Chinese are quite generic, this is another one that indicates the key ingredient and the key function of the soup and the rest is up to you on what to add.  This is the beauty of soup design, which I love!  There is definitely a logic behind it!  LOL.

Nature:  Cooling 

Taste: Bitter and savory (FYI, in TCM, the bitter taste is often associated with cooling by nature).

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

Here’s my soup logic!

It’s humid outdoors and I’ve been feeling very heaty inside.  My tongue feels scratchy and I’ve got clear stuffy in my sinuses.

So melon soups are the best for spring and melons tend to cool the body, particularly winter melon or bitter melon.  So I’m going with bitter melon.  Melons are best with pork, so I selected pork bone shoulders and added 1 chicken thigh to sweeten the soup to try to mask the bitter melon (so the kids can drink it). LOL.  Complimentary vegetables to bitter melon can include corn, carrots, and beets.  These will all help sweeten the soup.

The herb pairing will be beans and job’s tears (or barley).  Beans and barley are the best with melons and for spring soups as they are diuretic. 

VERDICT:  This soup was amazing!  Using one bitter melon was perfect.  It starts out savory and slightly sweet with a gentle golden bitter finish.  It’s really something else!  What a beautiful soup!  And… the kids didn’t know what was in it.  The corn and red beets really enhance the flavor of this soup and the density of ingredients, including the bones, really makes this soup eat like a meal!  So good!  So good! 

Corn silk!

This is my special ingredient for Spring soups.  Corn silk is the silky, weak fibers of the corn that grow as part of the ears and come out of the top of the corn.

In Chinese medicine, they are used as a diuretic, helping the body dispel dampness and water and regulate sugars in the blood.  Commonly found in Chinese herbal teas and soups, this ingredient is practically free (if you’re buying corn).  Don’t throw away the corn silk!  You can dry them yourself once extracted from the corn.  If I’m using it right away, I will wrap in a paper towel to keep it dry and put into a soup bag for easier disposal at the end of soup cooking. 

 

What’s involved?

Prep time: 30 mins

Cook time: 30 mins on stove (+ time in thermal cooker)

Total time: 1 hour 15 mins

Serves: 8-10 bowls

Ingredients
  • 1.3 kg of fresh pork shoulder bones
  • 1 fresh chicken thigh
  • 1 medium-sized fresh bitter melon
  • 1 medium-sized fresh carrot
  • 2 medium-sized red beets
  • 2 fresh corn
  • preserve the corn silk
  • 3 dried large shiitake mushrooms
  • 2 tablespoons of fried barley
  • 2 tablespoons of green mung beans
  • 2 tablespoons of yellow mung beans
  • 10 dried baby scallops
  • 2 dried honey dates
  • 3 L of water

You’ll also need:

Prep Instructions

  1. You can follow along in the YouTube video as well.
  2. In a separate blanching pot, add your washed pork bones and chicken thigh in cold water and set that to boil on high heat. As soon as that boils, drain the water, and set aside to cool.
  3. You can begin to boil your soup water at this point (me being efficient)
  4. Wash and half your bitter melon and scrap out the middle pulp and seeds, cut into large pieces.  I will then soak the bitter melon in slightly salted water (to help reduce the bitterness of the melon)
  5. Peel and cut your carrots and beets
  6. Remove the husk from the corn, save the corn silk to add to the soup, and half the corn
  7. Count out your Chinese herbs.
  8. Once your soup pot boils, add in all the ingredients together
  9. Boil on high for 30 minutes on the stove top
  10. Drop into your thermal soup cooker and allow that to cook for another 1-2 hours.  Taste, salt as needed, and serve!

EXPLORE MORE

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Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

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Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

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Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

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Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

5 Different Pots and Equipment Used For Making Chinese Soups

5 Different Pots and Equipment Used For Making Chinese Soups

5 different POTS & equipment I USE FOR making Chinese soups, MEDICINE, and HERBAL TEAS.

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

You know I love my charts!  And what better chart for explaining the types of soup pots that I use and what they are used for.  There is purpose to my madness when I’m making soups.  Follow along here on my logic:

1. Is it a Chinese medicinal or Herbal Tea?  This is the first question because this is pretty much a process of elimination. Traditional Chinese medicines should be made with ceramic, clay, or glass.  This is because you don’t want the metal interacting with the herbs.

This is the exact clay pot that I use for Chinese medicines, soups and stews.  It’s a Korean / Japanese styled pot that is small enough to fit inside my cast iron and fit about 4 cups of water.  It comes in 2 different sizes, but buy the smaller one so that it can fit into your bigger pots and functions as the inner pot for double-boiling.  It’s served me so well!

 

 

2. Is it a long or short boil? My interest in this question is so that I am conscious of how I am using energy to make my soup.

Definition of short (or quick) boil = < 45 minutes boil time (for me) and minimal Chinese herbs.  These soups tend to have more vegetables, less large pieces (so even my veggies are chopped up quite small), cream-based, less Chinese herbs, and less bone meats (unless I pan fry them first). 

If I am doing a long boil, I will use a thermal soup pot to converse both time and energy.

If I don’t doing a short boil, then I will use either the rice cooker or stove top options.

3. Is it a one-pot meal or hot pot?

I will use the cast iron pot if it’s a one-pot soup meal or I’m doing a hot pot styled soup like this Japanese shabu shabu hot pot.  These pots are perfect for first pan-frying the meats or setting up a soup base to be used with a mini stove for hot pot.

I’m a big fan of cast iron pots, although they do take a bit of care on the metal to have it long lasting.  The best woks are cast iron!  I’ve been using this 2.25 quart Staub Cast Iron with a huge amount of success as both a soup both, a hot pot pot, and the outer pot for double boiling.  It’s amazing! I highly recommend this as a must have! 

 

4. How much time do I have?

If I have time, I will default to the convection heat either the stainless steel pot or the cast iron pot.

However, if I’m running out of time and want to make time saving soups, I’ll use the thermal pot or the rice cooker!  The rice cooker is definitely my favourite for a “set it and forget it” soup. I will use this for both small portions (of up to 4 servings of Chinese soup) for fresh ingredients and frozen soup packs. You can follow this video and learn how to make your own frozen soup packs!  

This Zojirushi rice cooker is one of the best inventions for making quick boil frozen Chinese soups!  You can follow this video on how to do this and make your own frozen soup packs! 

I would love to hear if you’ve got other ideas!  Drop them in the comments or any of my social channels and I’ll give you a shout out and add it to the post!

EXPLORE MORE

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

How to make a warm and delicious salmon congee

Dish Name:  Salmon Congee Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu).  This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it's salmon congee in direct translation. Nature: Neutral with the ginger additional,...

How to make a cooling Chinese tea for sore throats (with pu’er tea)

Tea Name: Cooling Chinese Pu'er and Chrysanthemum Tea (for sore throats) Traditional Chinese Name: 普洱菊花茶 (pǔ'ěr jú huā chá). The direct translation of this "pu'er chrysanthemum tea". This is the most basic of this tea and can be found commonly in dim sum restaurants...

How to soothe a sore throat with salted kumquats with honey

Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

How to make an easy delicious Miso Butter Ramen for dinner

Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

How to make a Spring Lotus Root and Sweet Corn with Carrots Chinese Herbal Soup (for Dispelling Dampness and Heat)

How to make a Spring Lotus Root and Sweet Corn with Carrots Chinese Herbal Soup (for Dispelling Dampness and Heat)

How to make a Spring Lotus Root and Sweet Corn with Carrots Chinese Herbal Soup (for Dispelling Dampness and Heat)

Soup Name: Spring Lotus Root and Sweet Corn with Carrots Chinese Herbal Soup

Traditional Chinese Name: 蓮藕豬骨湯 (lián’ǒu zhū gǔ tāng). The direct translation is “Lotus Root Pork Bones Soup”.  This is also a very generic name for this type of soup and you can add carrots and corn (or whatever complimentary vegetables) work.  It is because the lotus roots are the star of this soup, so I kept the soup name quite generic.

Nature:  Slightly cooling

Taste: Sweet and savory. 

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

Join me as I make a Spring Lotus Root with Sweet Corn and Carrots Chinese Herbal Soup as:

  • Soup for dinner tonight (2 portions)
  • Frozen soup packs (4 portions) 

The soup design is based on wanting to make a Spring soup and what’s available as fresh (and on sale) at the Chinese supermarket.  Today was fresh lotus roots.  They were firm and looked amazing, so I bought 3 to make a soup.  Lotus roots tend to be paired with pork, which is a cooler meat over Chicken, so it’s perfect since it was warmer these past few days, but still wet. Lotus roots also pair beautifully with beans – particularly green beans, but I didn’t have any, so I went with black eyed beans.  You can use red or yellow beans as well.  Add in barley as a diuretic and my special find, corn silk.  

Corn silk!

This is my special ingredient for Spring soups.  Corn silk is the silky, weak fibers of the corn that grow as part of the ears and come out of the top of the corn.

In Chinese medicine, they are used as a diuretic, helping the body dispel dampness and water and regulate sugars in the blood.  Commonly found in Chinese herbal teas and soups, this ingredient is practically free (if you’re buying corn).  Don’t throw away the corn silk!  You can dry them yourself once extracted from the corn.  If I’m using it right away, I will wrap in a paper towel to keep it dry and put into a soup bag for easier disposal at the end of soup cooking. 

 

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!

    What’s involved?

    Prep time: 45mins

    Cook time: 30 mins on stove (+ time in thermal cooker)

    Total time: 1 hour 15 mins

    Serves: 4 bowls x 4 soup packs

    Ingredients

    This is for 6 x portions of soup:

    • 1.3 kg of fresh pork back bones (or 2 pieces each portion)
    • 3 fresh corn (+ keep the corn silk)
    • 3 medium sized fresh lotus roots
    • 2 large fresh carrots
    • 4 x 6 dried baby shiitake mushrooms
    • 1 x 6 tablespoons of dried uncooked barley
    • 1 x 6 tablespoons of dried blackeye beans
    • 4 x 6 dried baby scallops
    • 2 x 6 tablespoons of dried salted cashews
    • 2.5 L of water

    You’ll also need:

    Prep Instructions

    1. You can follow along in the YouTube video as well.
    2. In a separate blanching pot, add your washed pork bones in cold water and set that to boil on high heat. As soon as that boils, drain the water, and set aside to cool.
    3. You can begin to boil your soup water at this point (me being efficient)
    4. Peel and chop all your vegetables. I tend to cut my lotus roots and carrots quite thinly so that they boil quick and can fit into my rice cooker or smaller soup pot. I’ve had friends who also have used instapots for this recipe!
    5. Count out your Chinese herbs.
    6. Once your soup pot boils, add in 2 portions for soup for that day. 
    7. I’ll then pack each soup pack starting with the pork bones first, corn on the bottom and then layer the carrots and lotus roots around then finally the Chinese herbs into vacant spaces.
    8. Be sure to leave at least 2-inches from the top of where you’d like to seal.  You can cut the bag as well to ensure it’s fit to size.
    9. Don’t forget to label the soup with the date of production.  I’ll normally do this with a permanent market.
    10. Insert into your soup bag into the vacuum sealer and seal!  TA-DA!
    11. Immediately put them into the freezer.
    12. When making this, simply take out of the freezer, cut open the soup pack, drop into a rice cooker, instapot, or small pot.  Fill waterline to max.  Press cook rice (usually 60 minutes) and wait until it’s finished.  Serve and enjoy.

    Tricks and tips on prepping frozen Chinese soup packs

    • You can follow this YouTube video on “How to make frozen Chinese soup packs”
    • Cut your ingredients smaller so that it will fit into a rice cooker (or small pot or instapot)
    • Fully wash, cut, and blanch all meats so that they can drop directly into the soup
    • Pack the largest ingredients on the bottom of the pack, working your way up to the smallest (I’ll typically put meats on the bottom)
    • Consider what ingredients are best for frozen conditions.  This is usually roots, melons, starchier vegetables (like broccoli, cauliflower).  I don’t use leafy vegetables that often in these types of soups, although now that I think about it, would love to try a watercress and see how that freezes!
    • Prepare these packs for 3-4 bowls worth (also depends on the size of the rice cooker)
    • Write the date of production with a permanent market so that you know when it was produced, especially if you have a selection in the freezer.
    • Always reserve at least 2-inches at the top of soup pack before you seal to allow for more room to make the seal
    • Use a wet + dry vacuum sealer if you intend to use some of the juice or water reserves (such as coconut water, which is delicious and sweet!)

    For videos, visit us on YouTube.

    Here is the equipment you’ll need for preparing frozen soup packs:

     

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