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

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

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 the next level!  This soup is packed with natural collagens that help retain moisture, firmness, and bounce in the skin.

What does a jelly soup mean?  (Without using thickeners like corn starch or flour).

It means… it’s got copious amounts of natural collagens!

There are so many ingredients within Chinese soups that allow for natural collagens to seep out into the soup for natural and healthy glowing skin!

This one combines the salmon head and chicken feet!  Just look at how viscous the soup is, it’s probably bordering being a solid!  Full video below on how to make this soup!

 

What’s involved?

Prep time: 30 mins

Cook time: 90 minutes 

Total time: 120 mins

Serves: 8 bowls

Ingredients

  • 2-3 slices of fresh ginger
  • 2 fresh salmon heads

  • 5-7 fresh chicken feet
  • 3 fresh potatoes
  • 2 fresh tomatoes
  • 1 fresh corn
  • 1 tablespoon of dried scallops
  • 5 pieces of dried Chinese yam
  • 2L of water
  • fresh green onions to garnish

Cooking Instructions

  1. Wash and clean the salmon heads, ensuring they are sliced in half (you can get the fish butcher at your market to do this, or if you buy packaged, they are usually precut)
  2. In a shallow pan, add some oil and ginger on medium heat and pan fry the salmon head until the skin and both sides are slightly crispy
  3. Optional step to remove the nails of the chicken feet by either cutting them off with scissors to the first knuckle or chopping with a knife
  4. In your soup pot, begin to boil your soup water on high heat.  Once boiling, add in the cooked salmon head along with the chicken feet.  You can also add the dried scallops and the dried Chinese Yam. (I will add the salmon head into a soup bag first for easier disposal later).
  5. Wash, peel and chop potatoes into large chunks (not too small else they will disintegrate quickly into the soup).  
  6. Wash and chop the corn into 3-4 pieces.
  7. Wash and quarter your tomatoes.
  8. Add in chopped potatoes, corn, and tomatoes into the soup.
  9. Cover and reduce to a medium boil for about 90 minutes.  The longer you boil out the soup, the more the collagen comes out of the salmon head and chicken feet.
  10. Garnish, serve and enjoy!

How to get this jelly like soup?

  • To get that thick consistency and jelly like soup, I allowed it to low boil for another few hours and kept it in the pot until the evening, strained all the ingredients and kept just the broth in a bowl and put it in the fridge.
  • You can reheat in a small pot the day after and it is still as delicious! 
  • But this really was my experiment to show you the beautiful collagen in the soup.  It’s not as obvious as a liquid, but when cooled, it looks amazing!

For videos, visit us on YouTube. 

Tips for making (and eating) this soup:

  • You can actually directly pan fry the fish in the pot (it saves one pot of washing)
  • Use a soup bag!  These things are so useful when you want to clean up or strain the soup for later.  However, open the bag… there is a lot of fish meat on the heads, which all contain healthy fats and more collagen!  And the fish cheeks!  Do you know the story of the fish cheeks?  I’ll have to tell it one day! LOL.
  • Don’t forget to scoop out the extra fat, oil, and bits from the soup before serving.  There isn’t a lot from the type of proteins used, but the chicken feet will have a bit.

For videos, visit us on YouTube. 

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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GIVE YOUR LOVE OF SOUP.

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Fragrant Vegetables in Salmon Soup

Fragrant Vegetables in Salmon Soup

Fragrant Vegetables in Salmon Soup

Soup Name:

Fragrant vegetables in salmon soup (Cantonese-styled)

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.

Tomatoes in a fragrant fish broth is a very common soup in the Cantonese soup repertoire.  It is commonly found in household soups and restaurants in Hong Kong.  The vegetables are optional, but do add to the abundance of the soup.  And there are many variations of this soup available as each chef customizes to their creative juices!

You can essentially use any fish for this type of soup.  Generally though, the Chinese will use more commonly found and affordable fish and usually the heads and tails and bones, reserving the flesh for steaming or dishes.

 

TIP!

 

I would recommend using a soup bag for any fish soups, however for this one, salmon bones are quite large and I was lazy and wanted to fry everything in one shot, so opted for not using one.  A soup bag helps keep soup bone safe and allows you to remove the fish easily and keep all the disintegration together.  I’ve bought these ones from Amazon, which are amazing!

What’s involved?

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours and 30 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  1. Let’s start by frying the fish first in some ginger to seal the flavours and get it fragrant (and not fishy).  You can use a shallow pan or your soup pot (that’s what I’m doing in my cast iron pot because I was feeling lazy!).
  2. I’ll wash the fish in warm water first and then pat dry with paper towels.
  3. In your pot or pan on medium heat, add 2 tablespoons of oil (enough to cover the pan) and then gently lay your fish flat so as much surface area of the fish can cook
  4. At this time, I will also make space for the pork shank to fry (instead of blanch in boiling water).  This is also because I was feeling lazy and wanted that fried fragrant flavour!
  5. Fry for 5 minutes or until it begins to golden brown.  It doesn’t need to be fully cooked, but at least the skin is browned. 
  6. Turn the fish on the other side and fry for another 5 minutes.  
  7. You can also rotate the pork shank around as it browns.
  8. At this time, you can prepare your vegetables, cut into smaller pieces.
  9. If you want, you can now put your fish pieces into a soup bag to begin the soup boiling to prevent the bones to disintegrate and for easier removal from the pot.
  10. I will also use the pan or pot to brown some of the potatoes, but this step is optional
  11. Add in the water to the soup, be sure to leave a bit of space to allow for the all ingredients
  12. Then add in all your ingredients to the soup
  13. Cover and bring to a full boil (about 20 minutes on full boil)
  14. And reduce to a low boil for another 2 hours
  15. Serve and enjoy!

This soup is also packed full of collagen!  The fish heads are the key ingredients that really to release all this sticky goodness into the soup.  One of the amazing things of using fish heads is both to not waste any part of the fish and also the amount of amazing collagen that’s available in the soup!

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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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Soup Name:

Easy one pot cabbage and sukiyaki pork in soup for dinner

This soup is slightly cooling because of the cabbage.

 

For more videos, visit us on YouTube.

Looking for a simple, healthy, easy-to-make Chinese soupy dinner?  I’ve found one!

If you love napa cabbage and the sukiyaki styled soft pork (which is used in hot pots), I’ve got just the meal for you.  All you really need are 2 ingredients and everything else is extra – so get creative~!

Learning tip: In Cantonese, 一鑊熟 yat (one) wok (pot) suk (cooked)! Meaning, everything cooked in one pot. I love these ideas! Thank you @peggychan1210 for your suggested word! 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 1 large fresh napa cabbage
  • 1 pack of sliced pork (or beef or chicken, your choice).  The thinner the better with a little bit of fat (sukiyaki style, which means it’s designed for hot pots and cooks quickly)
  • 1 tablespoon of dried wolfberries (optional)
  • 2 tablespoon of chicken broth (can use 1 tablespoon of miso paste instead)
  • 1 tablespoon of soy sauce
  • 2 L of water
  • optional green onions for garnish
  • optional drizzle of sesame oil
Cooking Instructions
  1. Slice your napa cabbage into 3-inch sections horizontally, keeping the circle intact if you can
  2. Then gently layer in the pork slices into the folds of the cut napa cabbage, ensuring you can hold the circle and that it fits into your soup cooking pot
  3. Layer the cabbage so it fits circular into the pot (see video)
  4. Top with seasoning or soup base as needed
  5. Top with optional herbs such as dried wolfberries or dried dates
  6. Add 2L of water (or enough to fill the pot)
  7. Cover and boil on medium for 30 minutes
  8. Garnish, serve, and enjoy with rice or noodles!

Some tips!

  • Use a larger napa cabbage (not the baby ones) as the leaves are too small and won’t completely fill the pot.
  • When you cut the cabbage, hold it in place with your hands as its grown (keeping the layers in place), that way, you can just slip in the meat in between without restacking.  
  • The sukiyaki type of meat that’s best for this type of dish is a half fatty, half meaty cut.  These become soft (because of the fat portion) and cook really quickly. 
  • Use simple herbs like wolfberries or dried red dates to warm up the soup as cabbage is a cooling vegetable.

For videos, visit us on YouTube.

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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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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Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

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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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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.

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Soup Name:

Fragrant potatoes and tomatoes in a milky fish broth (yup, fancy name!)

Traditional Chinese Name:

番茄魚湯 (fānqié yú tāng)

This name of 番茄魚湯 is literally the most staple name for any soup with fish and tomatoes in it.  Of course, get creative!

This soup is neutral in nature sweet to taste.

 

For videos, visit us on YouTube.

When you’ve got that milky broth going, you know you’ve got the soup base right for your fish soup.

It’s been awhile since I made a fish soup and my kids have grown up this pretty traditional Cantonese-styled soup from their grandma, so I decided to make it again in Toronto.

I wasn’t sure what type of fish I’d find at the supermarket for soup making, but it is pretty fully loaded!!   To be honest, you can use any type of fish for fish soup.  However, I would recommend using more of the bones parts of the fish.  The head is the best with the tail being second and then stomach and main body.  The head is packed full of calcium, nutrients, and collagen.  And when boiled out in soup, dissolves into the soup and gives it more of that milky disposition.  It’s truly amazing!  Read up on how to prepare the fish.

 

What’s involved?

Prep time: 45 mins

Cook time: 3 hours

Total time: 3 hours 45 mins

Serves: 8 bowls

Ingredients

Tips before you start!

  •  Pan-fry in ginger and oil (add scallions if you’d like) the first before you add it to the soup.  This will make it more fragrant and eliminate the fishy smell and taste.
  • Also pan-fry the potatoes on high heat, crusting all sides (doesn’t need to be fully cooked).  This will keep it together in the soup and prevent it from dissolving and disappearing in the soup (and makes it super fragrant)
  • Salt fish very lightly if you’d like.  For this version, I actually didn’t salt at all!  It turned out amazing and people can add salt afterwards as they like. 
Cooking Instructions
  1. .Start boiling your soup water in a soup pot on high heat
  2. Wash, clean, and pat dry your fish
  3. In a shallow pan, add in a tablespoon of oil, 8 ginger slices, and a bunch of largely sliced green onions on medium-high heat.  Let that brown a bit.
  4. Throw in your fish, browning as much of it as you can.  It doesn’t need to be fully cooked, just crisp the edges and meat on all sides.  Once done, you can turn off the heat.
  5. Once your soup water boils, add in the fried fish (best to put it in a soup bag to hold all the bones together and you can easily remove from the soup) along with the dried longans and dried scallops.
  6. Reduce that to a medium boil
  7. You can now peel and cut the potatoes into giant chunks
  8. In a shallow pan on medium-high heat, add a tablespoon of oil and brown all the sides of the potatoes, as crispy as you can get.  This crust will keep the potatoes in tack as it boils and softens.
  9. Once that browns, throw it into your soup.
  10. Cut up the tomatoes into large quarters and drop that into your soup as well
  11. You can then prepare the abalone and drop into your soup.
  12. Reduce to a low boil for about 2-3 hours.  I did 3 hours for this.
  13. By now, you should have a beautiful milky broth.  Throw in scallions for taste.
  14. Serve and enjoy!

My kids loved this soup!  It’s something they grew up with and eat the potatoes as part of the soup.

I normally don’t keep fish soup overnight, but somehow I wanted to save some for the day after and when I went back to reheat it, the soup was congealed!!  It was amazing!  This means that the collagen (and there’s a lot) has hardened and simply gently reheat and enjoy again!

For those who love eating fish heads, I also didn’t use a soup bag as the grass carp head was pretty large.  A lot of the meat does stay in tack and have separated from the bones, so you can “fish” for them at the bottom of the soup with a scooper!  Enjoy!!

 

For videos, visit us on YouTube.

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

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Chinese Chicken Herbal Soup

Chinese Chicken Herbal Soup

Chinese Chicken Herbal Soup

Soup Name

Chinese Chicken Herbal Soup

Traditional Chinese Name:  

清雞湯 (qīng jī tāng)

 

The Chinese have a whole repertoire of herbs which can be added to Chinese soups and is no exception.  Among these herbs, there are a variety of traditional herbs that go well with Chicken.  I’ve selected a few for the purpose of this soup ensuring a light combination of herbs for the whole family.  This is actually designed for my teenage daughter who has recently started her period.  So something light, but sufficient enough for her bodily needs.

What’s involved?

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 4-6 bowls

Ingredients

Cooking Instructions

  1. Begin to soak all the herbs in warm water (to clean them) for about 15 minutes and rinse
  2. You can begin to boil your soup pot water
  3. In a separate pot, blanch the quartered chicken ensuring that it is all boiling within the water for 7 minutes.  This process will both clean it and remove the initial fat.  You can keep the skin on if you’d like, but be sure to use an oil scooper to remove the top layer of fat.  Drain and set aside for soup use.
  4. Once your soup water boils, add the blanched chicken into the water and all the soaking herbal ingredients
  5. Bring to a medium boil for 30 minutes covered
  6. You can now either reduce boil to a low heat, but be sure it’s still simmering for another 1.5 hours covered, or transfer to a self cooking thermal pot for another 2 hours.
  7. Salt as needed, although to be honest, if there are dried seafood ingredients, less salt is needed.
  8. Serve and enjoy!

Soup Benefits:

  • This soup is perfect for cooler days as it’s slightly warming, so a great transition soup for Autumn
  • It’s also great for as a winter soup, particularly if you add Black Silkie Chicken
  • A majority of the herbal ingredients can be found in a Chinese Soup Basic Ingredients Pantry
  • Perfect for confinement, postpartum, and post period
  • Ideal for the whole family, including children
  • These ingredients are readily available in most Chinese supermarkets around the world, all you need is just a chicken!
  • Be sure to to consult your (Chinese) doctor first if you’re unsure of consumption or suitability

Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it’s working?

It’s not a perfect science (still working to perfect it), but I’d say the methodology and thinking is sound 🙂

Would love to hear your thoughts!

 

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FOLLOW US AND SHARE.