by LadyTong | May 2, 2023 | Featured, Featured Articles, Headline, New, NEW 10, Soups for Children, Videos |
Chinese-Styled Cream of Corn Egg Drop Soup
Chinese-Styled Cream of Corn and Egg Drop Soup
玉米湯 (yù mǐ tāng)
Taste: Sweet, Salty
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There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC soups! This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).
It is also known as the “egg flower soup”, which I love! Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!
This is actually one of my dad’s favourites and you can find the very basic version of the soup, the Corn and Egg Drop Basic Soup here. I remember having this very often as a kid, especially as it’s super easy to make, the ingredients are readily available, and it is delicious served on rice!! It’s almost like a sauce, but not quite!
With this version, I’ve gone a bit Chinese with some of the herbal additives just because I wanted a slightly warmer take on it and definitely a heartier version with the potatoes because I know my kids love potatoes! Honestly, I would recommend you tweak, build, or create whatever inspires you! This is the beauty of cooking (versus baking… but we can save that debate for another day!).
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8 bowls of soup
- You can prepare all your ingredients first, primarily the onions, garlic, potatoes, and fresh corn on the cob
- Chop your onions quite finely into cubes
- Dice up your garlic
- Remove the ears from the corn and shuck the corn, taking only the kernels. I tend to snap the corn in half first so that it stands on the flat side so I can just shuck it down (see video)
- Wash, peel, and cube your potatoes into bite-sized pieces
- In your soup pot, with a bit of oil and on low heat, fry the onions on low heat to cook and slightly caramelize
- Once the onions are soft, throw in the diced garlic to fry for 5 minutes on low heat
- Add in all the shucked corn kernels and stir for 5 minutes
- Turn up the heat to high now and add 2L water (or chicken broth)
- Allow this to come to a boil
- Once it boils, add in your Chinese herbs and the cubed potatoes
- Add in the canned cream of corn at this point
- Cover the soup
- Be sure to stir this soup once in awhile to prevent any of the ingredients from sticking to the bottom
- Once that boils again, you can reduce the boil to a low heat, keeping it covered for 10 minutes to allow the potatoes to fully soften
- In a bowl, crack your eggs and scramble
- Gently stir the soup in circles as you drizzle the egg drop into the soup, allow the eggs to cook as it enters the soup and not in clumps
- Serve, garnish, and enjoy!
- This is designed as a quick boil soup which means that the ingredients are cut up quite small (so they cook quicker)
- For a true warm soup, consider adding sliced ginger, sliced tangerine peels, and even sesame oil (which is delicious and fragrant!)
- I tend not to use a corn starch thickener here, but this really quite personal. If you do use corn starch, be sure to dissolve the corn starch in cold water first and gently pour into the soup and stir
- You can use frozen corn as well (although it doesn’t taste as yummy, but still works!)
- Be sure to continuously stir as this soup cooks as to avoid any ingredients sticking to the bottom and burning
- SERVE WITH RICE!! SO YUMMY!
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by LadyTong | Dec 16, 2022 | NEW 10, Soups for Children, Uncategorized |
Cute Fish Cakes in Udon Noodle Soup
Cute Fish Cakes in Udon Noodle Soup
魚蛋湯烏冬(yú dàn tāng wū dōng)
I couldn’t contain myself when I saw these amazingly cute fish cakes in Jusco Supermarket during our visit back to Hong Kong! These Japanese supermarkets are AMAZING! And when I was here a few years ago, they didn’t have the same selection of fish cakes, so I simply had to buy (and try) them all!
To be honest, fish cakes are fish cakes are fish cakes, but the appeal is definitely in how cute they can be presented. Even for an adult 🙂
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2 bowls
- Your choice of fish balls or fish cakes
- 2 packs of fresh udon
- 1 tablespoon of chicken broth
- Fresh vegetables (I went with baby lettuce as they were super fresh here at the wet mart)
- 1L of water
- Green onions to garnish
- Slice your fish cakes as needed into the thickness you’d like. If you’re frying, I tend to go with 1-2 cm in thickness, but in soup, any thickness is fine as these are already all pre-cooked.
- Begin to boil your soup water
- As soon as it boils, add in your fresh udon to boil until it completely loosens in the soup (use chopsticks to get a sense of this, it should be separately in strands). If you’re using frozen, you may need to boil it longer until it softens.
- Add in your fish cakes or fish balls. Let that come to a boil for another 1-2 minutes.
- Drop in your fresh vegetables and bring that to a boil. I’ll let that flash boil and then remove it from the heat right away.
- Serve, garnish, and enjoy!!
Making quick boil udon discoveries:
- Fish cakes are made of fish paste (ground fish) and some flavoring (pepper, salt, colors), but they essentially all taste the same!
- They are available in most of the Japanese supermarkets in Hong Kong only, I couldn’t find them in the local ones. There are different ones available, just not these cute cartoon characters (which makes part of the appeal!)
- You can slice as much as you need keep the rest in the fridge or freezer. I will also pre-slice a few and keep a variety pack in the freezer to defrost if I want to make single portions of this as part of a meal.
- You can pan-fry them for a toasted flavour!
by LadyTong | Mar 7, 2022 | NEW 10, Quick Boil Soups, Soups for Children, Videos |
Fragrant Pork and Cabbage Quick Boil Chinese Soup
Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese Soup
No time? Cost saving? Want something quick? I’ve been making these quick boil Chinese soups for awhile now! You can still make healthy and delicious soups without that long boil or even any Chinese herbs.
For this soup, I’ve gone with a hearty meat and vegetable soup that you can easily drop in rice, macaroni, or noodles in to make it a meal.
There are a few tips and tricks for quick boils soups.
- Ingredients sliced thinly or small for quick cooking
- Readily available ingredients in your freezer or fridge
- Minimal Chinese herbs used
- Soups are ready in 30 minutes of boil
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 8 bowls
- 400 g of ground pork
- 3-4 slices of fresh ginger
- 1 tablespoon of diced fresh garlic
- 2 tablespoons of olive oil
- 2 baby napa cabbages
- 3 bunches of fresh cilantro
- 2 bunches of fresh green onions
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic salt
- 1 tablespoon of sweet soy sauce
- 2L of water
- Prepare your ginger and garlic
- In your soup pot (I use a cast iron soup pot), add in 2 tablespoons of olive oil on medium heat
- Add in the sliced ginger and diced garlic and stir fry until brown for 5 minutes
- Add in your ground pork and break it down as it cooks so that it turns into small bits.
- Season with the white, black pepper, garlic salt, and soy sauce
- Stir until cooked for 5 minutes
- Add in 1 bunch of fresh green onion and fresh cilantro and stir fry for another 2-3 minutes
- Add in 2 L of water, cover and boil for 30 minutes on medium heat
- Before serving, toss in additional fresh green onions and cilantro and let it sit on top, and serve
- You can see you rice, noodles, macaroni to make it a meal!
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