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

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

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), but I’ve also added white radish into this vegetarian creation.

Nature:  Slightly cooling

Taste: Sweet and slightly bitter.  The bitter after tones are so slight and come from the dried tangerine peels, dried raw barley, and the radishes.  This is offset by the sweet herbs that include red date and dried longans and the carrots.

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

For more videos, you can follow us on YouTube.

I did my first LIVE production (on Instagram).

You can watch the full soup pack production here.

The design of this soup is for the spring time, to eliminate toxins and liquid from the body.  This is aided by the dried raw barley (which is a diuretic) and the dried tangerine peel.

The soup packs are designed for 3-4 bowls and are meant to fit into a small pot or a 5 cup rice cooker.  I am using a Zojirushi 1L rice cooker that has a host of functions and I just press “cook rice” and it does it thing for an hour and then I have a delicious, healthy, ready-to-serve Chinese soup for dinner! 

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: 45 mins

    Cook time: 0 mins

    Total time: 45 mins

    Serves: 3-4 bowls x 5 soup packs

    Ingredients

    This is for 5 x soup packs:

    • 2 medium sized fresh green radishes
    • 1 medium sized fresh white radish
    • 5 small carrots (1 each)
    • 4 x 5 dried red dates
    • 4 x 5 dried longans
    • 5 dried small tangerine peels (1 inch in length)
    • 2 x 5 teaspoons of dried raw barley (or fried barley works)
    • 3 x 5 tablespoons of roasted cashews (salted or unsalted is fine)

    You’ll also need:

    Prep Instructions

    1. You can follow along in the YouTube video as well.
    2. Peel and chop all your vegetables. I tend to peel my radishes deeper as the skin is quite tough and thick and unpleasant to eat. I’ll chop the pieces quite small, about 1-inch cubes 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!
    3. Count out your Chinese herbs.
    4. I’ll then pack each soup pack starting with the vegetables first, green radish and white radish on the bottom and then layer the carrots around then finally the Chinese herbs into vacant spaces.
    5. 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.
    6. Don’t forget to label the soup with the date of production.  I’ll normally do this with a permanent market.
    7. Insert into your soup bag into the vacuum sealer and seal!  TA-DA!
    8. Immediately put them into the freezer.
    9. 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.

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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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    GIVE YOUR LOVE OF SOUP.

    FOLLOW US AND SHARE.

    What basic equipment do I need to get started in making Chinese soups?

    What basic equipment do I need to get started in making Chinese soups?

    WHAT EQUIPMENT IS NEEDED TO MAKE AMAZING CHINESE SOUPS?

    Theoretically, a giant pot is all you need.  I mean, my ancestors certainly did it that way!  But of course, with technology and innovation comes a suite of tools that help us save effort, time, and resources in making delicious and amazing Chinese soups!
    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.

    Links to all products below.  Please do support me if you wish to purchase through my amazon associates link.  Thanks so much for your continued support to produce content!

    💗💗💗

     

    What equipment do you need to make amazing Chinese soups?

     

    SOUP POT!

    Any pot will do.  I mean, any good quality, large pot, easy-to-clean, easy-to-use, sustainable, long life pot will do!  This is your life as a soup, in that pot!  I have a few, but the one I will also default to is my thermal pot.  I also use a cast iron one if I’m doing an all-in-one fry first and soup later.

    You can find a Shuttle Chef Thermal Soup Pot here.  However, if you’re in Canada and can access Zojirushi products, that’s the one I’m using both in Hong Kong and in Toronto.

    I will admit, I also use my rice cooker to make soup!!  It’s possible!  This makes 3-4 portions as I have a 5 cup sized Zojirushi rice cooker.  You can check out this video on how I was experimenting with making soup using a rice cooker because I was curious on how well it would turn out.  As it turns out, time and life savers for those busy bodied people!!

    You can buy my exact rice cooker here on amazon.  It is AMAZING!

     

    OIL SCOOPER!

    A must have if you’re planning on using any ingredients that have oil, meat debris, or little pieces that will float up and out.  These fine meshed scoopers pick up almost anything except the soup.  I’ll use them right after some of the meats boil or right before service.  My mom (grandma) actually uses it like a sieve and pours out soup through it to catch anything her grandchildren may find in the soup.  That’s definitely another way to get creative with this tool!

    I ended up buying a sturdier oil scooper here from Amazon.  I’ve also tried the $2 ones from Temu or the local Chinese supermarket, but these flip and flop around and end up snapping at the head over time.

     

    SOUP BAG (FISH BAG, HERBAL BAG, MESH BAG)

    This is also an amazing tool to have if you’ve got a lot of small herbs (such as barley, beans, apricot kernals, dried flowers) or any fish (especially smaller fish with bones).  This will keep these ingredients together so you don’t have to wade through them or sieve them out of the soup.  I am also a fan of the decomposable and environment-friendly ones, especially one that are reusable!  Just throw out all the used ingredients, flip inside out, and rinse it out with washing fluid like you would a towel.

    Here’s are the soup bags that I use from Amazon that are reusable and environment-friendly!

     

    SOUP LADLE

    Any ladle will do!  But how else will you serve your soup?  The one I find I love using is my green rubbery one, which is heat resistant and dishwasher safe.  It’s pretty huge, scoops a lot of soup, washes easily, and is just overall a really easy ladle to use.

    Here’s the soup ladle available on amazon.  I actually bought it in HK and took it back with me to Toronto.  It’s THAT good!

     

    TONGS

    You’d be surprised how heavy meats can get when you’re trying to blanch them in soup or trying to move them from one pot to another!  I must admit, my chopstick skills are good… but maybe I need more muscle strengthening in my hands because carrying a whole chicken carcass with regular chopsticks just wasn’t doing it.  Tongs are my next best friend when it comes to making soups!!

    Here’s a locking tong that I’m using from Amazon as well.  Works well, has great grip for those slippery oily meats, and is dishwasher safe, too!

     

    Some or all of these links may contain Amazon product referral links; as an Amazon Associate, I earn from qualifying purchases at no additional cost to you. If you decide to use them, I would be grateful. If not, I am always thankful for your continued support! ❤️❤️❤️

    There’s making soups.
    And then there’s making soup BY DESIGN.

     

    HOW DO YOU KNOW WHICH SOUP TO MAKE? HERE’S MY DECISION MAKING PROCESS WHEN DECIDING WHAT SOUP TO MAKE!

     

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    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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    Cooking Chinese Soups With a Thermal Induction Pot

    Cooking Chinese Soups With a Thermal Induction Pot

    Cooking Chinese Soups With a Thermal Induction Pot

    I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.

    For more videos, visit us on YouTube.

     What makes this pot so special?

    • Due to its engineered induction design, the pot itself will retain heat and continue to cook by itself
    • This pot doesn’t need power!  It’s 100% energy efficient cooking.  You’ll need to use the inner pot to cook on a stove to a boil for about 30 minutes before putting it into your thermal pot.
    • Easy to clean
    • The inner pot can be used with or without the external thermal base (use it like a normal pot)
    • They come in a lot of various sizes:  3L, 4L, or 5L is what I’ve seen available
    • Durable outer base
    • Safe to use

     Where to buy this?

    • In Hong Kong, there are many Japanese and Chinese brands available, such as Zojirushi, Tiger, and Thermos.  I’ve got a Zojirushi at home in HK and I love it!
    • In Toronto though, I could only find Tiger and Thermos physically in Chinese Appliance and Home Stores (check First Markham Place).
    • There are also limited options Online that are Tiger, Thermos, and SunPenTown.  Amazon is a good place for this as you can also see the reviews.
    • Having used both Tiger and Zojirushi, they operate quite similarly and produce the same outcomes!

    Thermos 4.5L Shuttle Chef Thermal Pot

      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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      Soup Name: Cantonese-styled Tomato Fish Soup (with vegetables) Traditional Chinese Name: 番茄魚湯 (fān qié yú tāng). The literal translation of this is Tomato Fish Soup. However, this is such a generic name for the soup base (consisting usually of fish and tomatoes), but...

      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),...

      How to Make a Warming Healing Mandarin Chinese Herbal Tea

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      How to make an Apple Cinnamon Chinese Herbal tea for Eliminating Damp-Wind and Damp-Heat

      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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      GIVE YOUR LOVE OF SOUP.

      FOLLOW US AND SHARE.

      Zojirushi Mini Thermal Pot (Experiment)

      Zojirushi Mini Thermal Pot (Experiment)

      Zojirushi Mini Thermal Pot (Experiment)

      A friend informed me of a new mini “food jar” or also known as “Thermal pots” that is very popular in Hong Kong these days. For starters, this jives with me because:

      • I love thermal pots and their heat saving efficiency
      • I love anything that can make soups
      • I love Japanese technology and products
      • I love to drink the soup that I make in my thermal pots
      • Go Green!

      So, I bought one, or two, or three and gave some away as gifts.

      And what made it so special was I also love experiments.  So this was the perfect opportunity to play with food and equipment and create something amazing!

      Wait wait.. the good part is that this thing isn’t only for making soups – it can make rice, congee, soups, eggs, sauce, spaghetti, noodles, and basically whatever your good, creative imagination can come up with given the constraints of such a tiny jar.

       

      I actually have no association with this product or the company, but it’s nice to share cool finds when I see them. The price ranges from $280 – $350 HKD depending on where you buy it from and it’s super cute in size, is portable and easy to clean.

      Here’s what it looks like opened. Simple two-pieces. No brainer – right?

      It’s made from stainless steel on the inside and uses the space efficiently. Another love of mine – efficiency.

      So my first experiment was to make an egg. Apparently, to make a semi-solid egg, it takes about 30 minutes to “bake” in boiling water.

       

      1. First, rinse the pot in boiling water and let it sit covered for about 5 minutes (this is the trick to get the insides warm first so you don’t lose valuable cooking heat to the pot).
      2. Put a room temperature egg into the pot – another trick. Don’t use eggs directly from the fridge because again, the temperature difference is too significant.
      3. Cover the egg completely with boiling water – for the purpose of this experiment, I just used 98 degree Celsius water from my hot water dispense (too lazy to boil water)
      4. Put on the lid securely and let it sit for 30 minutes.
      5. And ta-da!
      6. Oops, for mine, I kind of forgot about it and came back about 45 minutes later and found this… still awesomely yummy with a bit of sea salt. 

      More yummy experiments to come later. I’ve used the thermal pot to keep food warm though, like congee when my daughter was sick and it stayed toasty warm for over 6 hours! Definitely a neat find and will be trying other foods soon! YUM and YEAH for green technology!

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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),...

      How to Make a Warming Healing Mandarin Chinese Herbal Tea

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      Oil Scooper

      Simply described, this tool is a small, metal strainer, slightly cupped, made with thin wires which are woven together into a super-fine mesh.    The small strainer is attached a to a long handle for easy maneuvering.

      As its name indicates, the oil scooper is used to remove excess oil from your soups.   The wire mesh has extremely tiny holes which allow only water and/or soup broth to strain through, leaving the oil, fat, and other small particles behind for easy disposal.

      Although some fat is good for you and can add flavour and texture to soups, too much fat (especially animal fat) can make soups unpleasant to drink.   Even if you blanch the meat before boiling, it is still possible to have too much undesired oil in your soup after it is finished cooking.   

      How to Use the Oil Scooper

      To remove the  excess oil, when your soup is finished cooking, open the lid and let the soup sit briefly.   In a few minutes, the excess oil will float to the top where it can be easily scooped out with the oil scooper (or a spoon, although using a spoon is more time consuming).    

      To remove small particles from your soup, when the soup is on full boil, use the scooper to pick up small particles which may be pushed to the surface of your soup by the boiling water.   Some small particles can make your soup less pleasant to drink and may include skin (which has come off the meat or tomato skin which easily falls off cooked, sliced tomatoes), seeds, leaves and other herbs.

      Click here to see a video of the oil scooper being used.

      Buying an Oil Scooper

      This tool can be surprisingly difficult to find.   I have purchased it for $2.00 CAD at a local dollar store in Toronto.  I have also seen a similar tool sold online for $20 on Amazon.com.

      Is it really called an “Oil Scooper”?

      I’m sure there is an “official” name for this kitchen tool (perhaps strainer or skimmer), but for me, it is exclusively used as an “oil scooper”.   In Cantonese, it is used to “peet yao” 撇油 (scoop oil) –hence its name.   

      As you can see from the photo, this is a well-used and well-loved utensil and I use it for almost every soup I make… and that’s a lot of soups!

      Soup Bag

      Equipment Name: Soup Bag
       
      What is this?
      • This is a mesh polyester bag that is used for boiling soups
      • It is usually no bigger than a piece of A4 paper in area
      • The contents to put inside usually disintegrate in the soup and therefore the bag keeps it together (like fish)
      • It is an efficient separator of soup and ingredients
      • You can directly dispose of the unedible ingredients in the bag
      • Do not reuse the bag

      How do I prepare it?

      • As a precaution, boil the bag in a pot of boiling water prior to usage

      Where can I buy this?

      • You can buy this as individual bags from most Asian supermarkets
      • In Hong Kong, you can purchase this from wet marts

      What is the cost?

      • The bag costs $1.00 CAD / bag

      Any substitutes?

      • The substitute for this to boil the soup with the fish directly in the soup and then strain the soup to ensure there are no bones in the soup.  This is especially critical if the soup is going to be given to babies and children.
      • You can strain the soup with various methods such as with a fine-meshed ladle