Tips and Tricks for Making Amazing Chinese Soups

Tips and Tricks for Making Amazing Chinese Soups

TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPS

There are so many little tips and tricks in the school of Chinese soup making that it’s incredible!  And, it seems that different regions in China also have different tips and tricks!  I love how there’s a wealth of knowledge out there waiting to be captured, shared, and loved by the next generation and by those who love making and drinking Chinese soups!

If you have any more tips and tricks, please share!  It’s always a wonder to learn these!

There’s no right or wrong in how to make Chinese soups.  The simple act of bringing together raw and dried ingredients to create a concoction of love to share with our friends and family is highly rewarding!

One of our mission at The Chinese Soup Lady is to bring our love of Chinese soups to the world!

Here are a few videos on HOW-TO prepare certain ingredients:

 

There are so many interesting and unique ingredients that we see in the herbal stores, the specialty stores, and from our own Chinese doctors or at the wet mart.  I’ve often wondered, what is that?  Why do Chinese people eat it?  How do I even prepare it?  Along my journey, it was really speaking to so many people, being curious, and trying that I’ve figured it out!  I’m sure there are other ways to prepare it, I’ve heard a few techniques, so definitely try and see which one works for you!

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The “Do’s” and “Don’t’s” of Chinese Confinement

THE DO’s and DON’T’s Of Chinese Confinement

It all starts with one key principle in Traditional Chinese Medicine:  Re-balance the Yin and Yang in the body.

The energy in the body post birth is normally in an increased yin (cooling) state due to the loss of blood and fluids during childbirth.  This means there is more yin in the body than normal and the yang (warming) needs to be strengthened (or replenished).

This is the basis of the traditional DO’s and DON’T’s of Chinese Confinement.  Keep in mind that historically, without technology, heating, or the luxuries we have today, some of these traditions held very true.  However, my guidance is for you to take the principles and tweak it so it fits your lifestyle, your environment, and whatever your resources allow.  For example, DO NOT WASH YOUR HAIR is one that you will hear very often.  The wet hair induces dampness into the body and as it air dries, it becomes cold, which also increases yin into the body through the head.  However, modern technology allows for heated spaces and hair dryers.  So if you do wash your hair, be sure to do so in a heated room and then blow dry your hair on medium to high heat until it is fully dried.

Don’t be exposed to windy or cool conditions

 

 

Yang itself is the warming and dry element of the two and is difficult to replenish if the external environment doesn’t allow it.  In fact, it may be the opposite in that more Yin is going into the body if it’s too cool, too damp, or too wet in and around the healing body.

This is why you’ll see pregnant women wearing wooly hats in the summer in Hong Kong.  At all costs, eliminate any opportunity where any parts of your exposed body are to cool, cold, or wet conditions.  Here are some examples:

  • If you’re breastfeeding and have your shoulders exposed, use a towel, shawl, or wrap to cover them
  • If you must have air conditioning on, turn the vents towards the ceiling or walls and have the cooler air circulate on the outside edges
  • Wear thicker socks or slippers if you’ve got tiled or colder floors.  The feet are one source where yang can easily leave the body.
  • Exercise in moderation, paying attention to sweat rate and exposure of sweaty skin to the cold air.  I find gentle yoga or light stretching where you aren’t sweating buckets is good (but pay attention to which muscle you’re stretching, will explain further down).
  • This goes on to support the DO NOT WASH YOUR HAIR or DO NOT TAKE BATHS (with normal water) traditions, however, you still can if you’re able to keep the room warm and dry off immediately, including drying your hair thoroughly after you wash it.

 

Don’t overexert the body

 

This has more to do with the use of energy in the body and how it’s being resourced.  The priority of your energy should be on allowing the body to fully heal during confinement.  This is where confinement gets its terminology.  Traditionally, it’s basically the woman lying in bed, pretty immobile for a whole month.  This is highly impractical and unlikely in modern times, but some of the concept of energy preservation still apply.

This includes:

  • DO NOT LIFT HEAVY THINGS.  The exertion applies very similarly to when you’re pregnant in that you don’t want any muscle strain to the uterus at all.  As these parts of the post partum body are healing, use the same principles.
  • IF YOU MUST, EXERCISE LIGHTLY AND IN MODERATION.  If you must exercise, although some TCM’s and Pui Yuets (Chinese Confinement Ladies) will frown upon this, do it in a way that’s minimal exertion.  Light stretching of legs and arms, but avoid the core area (unless you’re doing it wrapped) because that’s where the tradition of wrapping helps pull the stomach and core muscles back into place.
  • DO NOT DO HOUSEHOLD CHORES.  I wish!  Haha… however, this is the traditional way of managing confinement.  You usually had your mother, mother-in-law, or a Pui Yuet who can support you, but that’s a far ask in modern times.  It’s definitely easier in countries where hired help is more economical, but that’s where some planning will help you manage.  Pre-bought and prepared meals ahead of confinement will save you many trips to the grocery store and the prep work.  Source healthy food delivery or food preparation vendors.  Enlist the help of neighbours, family, or friends, including other children.  Recognize and accept trade offs.

 

As my second post partum began, we let go of my helper in Hong Kong.  In my head, I had my mom fly over and I was a strong empowered woman, so I could do it!  Right?  I was so wrong!

I was trying to do it all.  I was trying to be the great mom to my first daughter, the helpful daughter to my mom, the great wife to my husband, and the super housewife, but every time I see a Chinese doctor now, they always ask me to have a third baby so I can go through confinement again and do it properly and fix all the wrongs in my body!  It’s that crazy?

My lessons learned is that there have to be trade offs.  So what if you have a messy house?  So what if you’re wearing the same clothes for 4 days straight?  Protect your body.  It’s only 30 days.

Lisa

Do consume warm and drying (yang-nourishing) food and drinks

 

e of the most important part of confinement is the food and drinks you consume during this important period of your healing.  The key principle here is that anything (from a TCM perspective) nourishing the yang, mainly characterized by warming ingredients. 

Warming ingredients include:

  • GINGER, GINGER, GINGER.  The best type is to start with raw ginger and then find uses for its peel and the root itself.  You can find this in many (if not all) confinement recipes.
  • SESAME SEEDS.  Black is best, but white are also OK.  Sesame seeds are warming and can nourish yang nicely.  I’d suggest buying a bucket of these and sprinkle over white rice, dishes, stews, and even into your soups.
  • SESAME OIL.  Similar to above, this is best used in stews and dishes and all of your cooking.
  • BLACK VINEGAR.  Perfect for confinement and found commonly in the Pig’s Feet Vinegar Soup.  This is a great condiment to have as part of your confinement garnishes.  One favourite dish I like is the stewed pork ribs in black vinegar with sugar.
  • This also means avoiding foods that are deep fried, hard to digest, raw, considered toxic (goose, beef) or cooling (seafood, watermelon, ice cream, bubble tea)

For a selection soups for confinement, check out our CONFINEMENT SOUPS.

You can also explore our selection of CONFINEMENT FOODS.  Here we explore all the CAN and CANNOT eat ingredients.

  • Maintaining a dry environment is also important.  This is because the principle includes dispelling both cold and moisture from the body to replenish the yang and avoid retention.  Water itself is a cool element and associated as yin.

 

 

Do create a warming environment for the body

 

Beyond the DO NOT’s of sitting in front of the air conditioning or exposing parts of your body to the air, what you want to do is be conscious and intentional with creating a warm space and moments for your body.  In some instances, ginger is your friend here as well, which is weird, but stay with me!

This includes:

  • DO OVERUSE GINGER.  Here’s how you can get creative with ginger.  The peel (along with a mix of other Chinese herbs) can be dried and used to soak your feet (a great way to get yang into the body), wash your hair, and bathe in.  I would suggest using a soup bag to store all the dried ingredients so you can take it out easily and dispose of.  You can use the peels as large dried pieces into a foot soak at least once a day.  I did this before bedtimes and it helped me sleep so well!
  • DO KEEP EXTREMETIES AND HEAD COVERED.  This means, hands, feet, head, back of neck, shoulders, elbows crease, back of knees, back of ears, and ankles are sufficiently covered and not exposed to cold or air.  You’ll notice that all these body parts have pressure points when it comes to TCM and acupuncture.  There is no such thing as overdressing.  Actually, my Chinese doctor says, there is no such thing as over-nourishing during confinement!
  • DO COOK OR HEAT UP EVERYTHING THING FIRST.  This means food or drinks, too.  This is part of the warming environment, which is just as important in terms of what you put into your body.  DO NOT EAT RAW FOOD.  This is part of principle in staying with warm and cooked foods and drinks.  And I know sometimes you get so thirsty when breastfeeding, especially if you’re in an Asian country (where it’s humid and hot), so I ended up making a dried herbal tea of longans and red dates and let it cool to room temperature.  That’s how cool as I’ll drink.  Nothing with ice.  Nothing colder than body temperature ideally.

 

TCM FACT

Children are naturally energetic and full of yang.  They are constantly moving, running, on the go, and vibrant.  As we age, we lose that ability to hold that yang in and our energy decreases and as we become older, we become more yin and actually prefer to slow down.  This is very natural.

Knowing this, in general, it means that younger mothers can hold more yang and replenish it easier than older mothers.  It is encouraged to replenish yang as you age (regardless of whether it’s post partum or not).  This will also help reduce hot flashes (during menopause) and con conserve their Qi in later parts of their lives.

I’ve started consuming a cup of dried longans and red dates tea midday since I turned 40!  I may need it even more now that I’m in Canada and definitely feeling the cold.

 

A selection of confinement Chinese Soups

What is confinement and confinement stories

Baby 5 & 6 Confinement story

Some confinement foods for your tummy!

The DO's and DON'T's of confinement

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Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

When you want to go meatless, but don’t want to trade off flavour!  

For more videos, visit us on YouTube.

There are so many options when you want to replace meats in Chinese soups!  I try to keep the flavour profile of the soup without compromising it with the replacements.  I find vegetarian soups less oily, have more fiber, and provide a different offering to my soups!  I am able to venture into a more unique group of ingredients I don’t always traditionally use.

Some tips for Vegetarian Chinese Soups:

  • While you don’t need to blanch these ingredients, some do taste better if you pan fry it first (ie: soy products, mushrooms, even some vegetables such as potatoes)
  • Many vegetarian choices have great shelf life (dried mushrooms can last greater than 1 year, packaged nuts like chestnuts and peanuts can also last 3-6 months), although fresh peanuts last around 5 days in the fridge
  • Save your tummy as these ingredients eat like a meal
  • You can get creative to mix and match, or create your own!
  • Mushrooms have a rich, earthy, profile to the their taste, while nuts also have some earthy taste, but lighter
  • There are so many amazing fruits and vegetables available in the Asian repertoire such as gobo (or burdock root),  Japanese pumpkin, seabed coconuts, even normal coconuts can work!
  • Don’t forget to consider Chinese Herbs as replacements as well

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What is Chinese ABC Soup?  A Guide to Getting Started with Chinese Soups.

What is Chinese ABC Soup? A Guide to Getting Started with Chinese Soups.

What is Chinese ABC Soup? A Guide to Getting Started with Chinese Soups.

New to Chinese Soups? Start here with a Chinese ABC Soup!

Serves: 6 large bowls

Prep Time:  15 mins

Cook Time:  2 hours and 30 mins

For more videos, visit us on YouTube.

I get the question of “How do I start with Chinese Soups?” or “Chinese soups can be awfully complicated.”  Well, for someone who is a CBC (Chinese born Canadian), I learned something called the Chinese ABC Soup and as I ventured into the world to explore Chinese soups, I learned that the ABC soup is pretty common, but interpreted differently depending on who I speak with!

Characteristics of Chinese ABC Soup:

  1. Very common Chinese Soups (most families make them, you can find them in restaurants, or soups of the day)!
  2. The ingredients are readily available, almost all year round, in any supermarket.
  3. There’s no special technique or equipment needed to make these.  Chop, drop, and boil!

For this video, I’m making my family’s favourite of carrots, corn, and green radish combined with a few simple and common Chinese Pantry ingredients.

You can follow any of these ABC soup combinations to start making Chinese soups!  It’s super easy!  Enjoy!

Here’s an example of a fancy ABC Chinese Soup, where I used the leftover lobster water I cooked them in as the soup base for this ABC soup.

You can find the full recipe here:  ABC Chinese Soup (with Lobster Base)

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What’s the Best Chinese Comfort Food?  Hot Homemade Congee!

What’s the Best Chinese Comfort Food? Hot Homemade Congee!

What’s the Best Chinese Comfort Food? Hot Homemade Congee!

Growing up, I’ve had many variations of this watery Chinese porridge called “Congee” (aka, the 粥 in Chinese).  

And all of them, are memories of home and comfort.

I don’t know what it is about this dish, but the simplest of ingredients, the white rice (there are also variations of the rice used) can produce such a profound feeling when it’s mixed and cooked in the right proportions of water and toppings.

Follow this post to learn how to make this!

What makes Congee, Congee?

By definition, congee is watered rice, or gruel, or porridge.  The word originated from the root word “to nourish” (according to wiktionary).  Across many cuisines and cultures, you’ll see the variations of congee from generation to generation and country to country.  From as far as India to Japan to the South Asian Countries, they all have some variation of this dish.

So what makes congee, congee?  The most basic premise is that it’s some sort of grain (usually rice) that is cooked to a semi viscous state.  The viscosity (how fast or slow it flows as a liquid) depends on the type of congee.  

The Chinese version of congee exists in almost the same proportions as culture Regions available.  From Guangdong Province,  you’ll find the more liquid versions of the congee base and then quick boiled with preserved eggs or minced beef.  This is very typical of the congee you’ll find in Hong Kong.  And don’t forget, served with fried dough sticks!
The congee base is usually the same with variations on toppings and flavouring.  What I do is make this congee base for the kids, Cantonese-styled, and our toppings spread on the kitchen table is AMAZING!  We all like different toppings, so we’ll crack out preserved pork floss, vinegared cucumbers, spicy preserved radish, or pan fried salty peanuts!  Get creative!
In Thailand, it’s Jok (โจ๊ก, pronounced joke).  Pictured here is a fragrant Thai fish congee.  The congee base is made with rice and water, with a selection of toppings such as peanuts, fresh spring onions and parsley, and preserved salty duck eggs.  The Thai will also add spicy peppers and chilies, which I didn’t opt for.  Too exciting for me in the mornings!
In Taiwan, it’s also called Jook (粥) and the congee base is similar to that of the white congee in Hong Kong, but the toppings are out of this world!  Here I’ve got pork floss (there are so many beautiful variations of this), preserved and flavoured seaweed, preserved salty duck eggs, root vegetables such as lotus root and even yams, and all sorts of preserved vegetables such as cucumbers, and fresh cilantro, baby celery (a Taiwanese favourite), and spring green onions.
And in Japan, Vietnam, Indonesia, Singapore, Mongolia, they all have their own variations of congee.  I love trying all of them as I travel and it’s truly amazing how one dish has evolved in so many ways through the cultures!

Making Congee

There are 2 basic ways to make congee.
  1. You make the congee base (with simply rice and water) and then spice it up
  2. You spice it up first and mix in the rice to create this blended, beautiful congee concoction

In the recipes below, you’ll find both variations.  Try them both and see how you like them.  It really depends on what you feel like eating.  If you’re having side dishes, like meats and vegetables, the congee is usually served plain (rice and water).  If you’re eating the congee like a meal, it usually has all the works inside.  

There’s no right or wrong to making or eating congee!  And the type of rice you use, can also vary.  I’ve used long grain rice before, round little rice, brown rice, purple rice, even Japanese rice.  They all work!

 

What’s involved?

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 8 bowls

Ingredients

  • 2 cups of rice
  • 2 L of water
  • 1/2 teaspoon of salt
  • Whatever toppings you want

To Stir or Not To Stir?

Ah, the age old question of whether you stir your congee or not.

From my experience, it depends on the type of congee you’re making.

For example, I also make the Chiu Chou style of congee where it’s got a thick base layer of congee and beautiful rice soup on top.  In this congee, you don’t stir AT ALL.  It’s basically, a quick boil for 20 minutes, turn off the heat, let it rest for 30 minutes to “bake”  and settle and serve.  My mom is Chiu Chou, so I’ll hear her repeat this technique to me many times over!

For the Cantonese-styled congee, I will mix.  I will stir fry the ingredients first, add in the rice and water and mix it around, ensuring that the rice doesn’t stick to the bottom.  Have your heat on medium to medium-high for that control.  I find when you max out the heat, it becomes harder to manage and this sticky congee to the bottom of the pot happens.

If you’re also using a thermal pot, insta-pot, or a pressure cooker, stirring is also suggested.   

 

CHECK OUT SOME OF OUR CONGEE RECIPES

POST YOUR FAVOURITE RECIPES BELOW IN THE COMMENTS!  WE WOULD LOVE TO HEAR THEM!

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!

EXPLORE MORE

What’s the best way to blanch meats for Chinese Soups?

WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne 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...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)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...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...