How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name:

Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is “Mixed vegetables vermicelli pot soup”. 

For this one, I went with pork meatballs and a Miso butter soup base.

Traditional Chinese Name:

雜菜粉絲鍋湯 (zá cài fěnsī guō tāng)

Nature:  Neutral

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

 

For those days when you’re being time efficient…

The best thing about one-pot dinners is that it’s literally in one pot.  Cooked, served, cleaned!

Here’s the concept of the one-pot soup dinner.  You’ll need to design:

  • The soup base (see below for options)
  • The toppings

There are a variety of soup bases you can use for one-pot soup dinners:

 

Tonight’s dinner was DELICIOUS!  The meatballs were a nice added protein to the soup, topped with a silky tofu that everyone loved.  The green bean vermicelli functions as noodles, and there are plenty of green vegetables with the bean sprouts, napa cabbage, and broccoli.  So yummy!  We had enough for leftovers

What’s involved?

Prep time: 10 mins

Cook time: 30 minutes 

Total time: 40 mins

Serves: 8 bowls

Ingredients

  • 1/4 cup of dried shrimp
  • 3 slices of fresh ginger
  • 1 pound of fresh ground pork
  • 1 bunch of fresh enoki mushrooms, diced
  • 1 teaspoon of sesame oil
  • 2 teaspoons of soy sauce
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of garlic salt
  • 1 egg
  • 1 whole large napa cabbage, sliced
  • 1 head crown broccoli
  • 2 bundles of dried green bean vermicelli
  • 1 bunch of fresh bean sprouts
  • 1 pack of fresh soft silken tofu 
  • 10 cups of water
  • 1 tablespoon of miso paste
  • 1 teaspoon of butter
  • green onions for garnish

Cooking Instructions

  1. In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften) – this step is optional and will just allow the vermicelli to cook faster.
  2. In your soup pot, add a bit of oil and pan fry the dried shrimp and fresh ginger slices on medium heat until fragrant and slightly golden brown
  3. Add in your 10 cups of soup water, cover, turn on to high heat and let that come to a boil
  4. In a separate bowl, mix in the ground pork, finely chopped enoki mushrooms, garlic salt, soy sauce, sesame oil, white pepper, and egg until fully combined.  Then roll out into 1.5 inch in diameter meatballs (or whatever size works for your family – huge meatballs are also fun, while baby ones are great for smaller kids).
  5. Once the soup water boils, drop in your meatballs gently into the boiling water and then cover and let that come to a boil again on high heat.
  6. Once the soup water is boiling, add in all the vegetables, stacking them gently into the water.
  7. You can also add in your vermicelli at this time, ensuring they are completely submerged into the soup water.
  8. Cover and allow that to boil on medium heat for 5 minutes.
  9. Gently layer on top the silken tofu.  This can actually rest on top of the vegetables and not be fully submerged.  When you cover it, it will be like steaming the tofu, so it will be cooked anyways.  Cover and boil for another 5 minutes.
  10. At this point, I will drop in my miso paste and butter and cover again for another 2 minutes on boiling.  This will allow the butter to melt and some of the miso to dissolve, but you can also swish it around before covering.
  11. Garnish with fresh green onions
  12. Serve and enjoy!

Tips for making this soup:

  • For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
  • Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
  • Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
  • Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
  • Get creative with the vegetable base!
  • Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

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Warming Sweet Yam with Ginger and Red Dates Dessert Soup

Warming Sweet Yam with Ginger and Red Dates Dessert Soup

Warming Sweet Yam with Ginger and Red Dates Dessert Soup

Soup Name:

Warming Sweet Yam with Ginger and Red Dates Dessert Soup

Traditional Chinese Name:

蕃薯糖水 (gān shǔ táng shuǐ)

Nature:  Warming

Taste: Sweet

For more videos, you can follow us on YouTube.

 

Tips for an amazing sweet yam and ginger dessert soup:

 

  • I tend to use smaller cuts of sweet yam, about 1-inch cubes, because they are bite-sized and cook faster
  • Adjust your ginger accordingly.  The more you put in, the spicier it becomes.  When my girls were small children, I’d put less ginger, but now that they’re practically adults, I load on the ginger, especially during the winter and after their periods
  • Adjust your sugar as well based on taste.  You can also use brown sugar or cane sugar.  I’m not a fan of white processed sugar for this type of dessert soup because it doesn’t have that rich, golden flavour that the rock or cane sugar offers.
  • This dessert soup can keep in the fridge for a few days.  Just re-boil and serve and it’s just as delicious!

This sweet dessert is traditional to Hong Kong and the Chinese.  Literally, in Cantonese it means “Sweet Potato Sugar Water”. The simplest form of it is found here, although variations can have different herbs and ingredients that make it far more unique.  It is a warm and heaty dessert (especially if you use more ginger) and said to be extremely nourishing and helps removes toxins.  I enjoy this dessert all year round and my children especially love it.  Keep the sugar and ginger content low if intended for children.

What’s involved?

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 6 bowls

Ingredients
  • 2-3 medium sized sweet potatoes (can use any variety of sweet potatoes) – for this one, I went with the harder orange variety.  The skin and flesh are both orange.
  • 10 thin slices of ginger
  • 5 dried red dates, halved and cored
  • rock sugar (adjust accordingly to taste)
  • 2 L of water
Cooking Instructions
  1. Start boiling your soup water
  2. Peel the sweet potatoes and cut into bite-sized cubes
  3. Slice ginger thinly (with or without skin) and drop into your soup
  4. Add in the dried red dates
  5. Cover and boil on medium for 30 minutes or until the sweet potatoes are soft. I will use a chopstick to poke them, usually around 15 minutes on high heat will suffice.
  6. Add in your rock sugar and adjust taste accordingly.  I don’t like it overly sweet, so it’s really based on personal preference!
  7. Serve and enjoy!

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Delicious One Pot Vegetable Vermicelli Soup for Dinner

Delicious One Pot Vegetable Vermicelli Soup for Dinner

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 can follow us on YouTube.

 

We literally served this one-pot meal in the middle of the table with bowls and chopsticks and chowed down!

The final product!

So this soup sets a great soup base for your choice of meats and toppings.

I added on top:

  • Dried red dates
  • Dried longans
  • Fresh chicken breast slices
  • Fish cakes
  • Fish cakes with mochi middles
  • Fish balls with Unagi stuffing

You could think of it like a hot pot, but the idea is to boil it all in one place so it’s ready to serve and eat right away.  

GET CREATIVE!

 

What’s involved?

Prep time: 30 mins

Cook time: 30 minutes 

Total time: 60 mins

Serves: 8 bowls

Ingredients

Soup base:

  • 1 piece of chicken thigh (marinade is soy sauce, white pepper, sesame oil) – be a chef… use any proportions that make sense 🙂 
  • 1 pack of dried green bean (mung bean) vermicelli
  • 1 fresh white radish, thinly sliced
  • 2 potatoes, thinly sliced
  • Mix of fresh green vegetables (I used, baby napa cabbage, cabbage, broccoli)
  • fresh green onions
  • 5 dried red dates
  • 5 dried longans
  • 2 L of water

Cooking Instructions

  1. In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften)
  2. Cut your chicken thigh into one-inch strips and marinade with soy sauce, white pepper, and sesame oil (I eyeballed the proportions but used about 1 teaspoon of soy, half a teaspoon of white pepper, and 1 teaspoon of sesame oil)
  3. In your soup pot, add 1 teaspoon of oil on medium heat and panfry your chicken thighs until they are golden brown
  4. Add in your peeled and thinly sliced potatoes into the pot, panfrying the sides until they are golden
  5. Add in 2L of water to your pot
  6. Cover and let it come to a boil on high heat
  7. Reduce heat and add in the sliced white radish, dried red dates, and dried longans
  8. Cover and let that gently boil for 45 minutes
  9. In the final 15 minutes, add in your softened green bean vermicelli and all the vegetables into the pot covered
  10. Everything should be nicely softened and ready to eat!
  11. Your choice now to add other ingredients (like you would with hotpot).  In this case, I added fresh chicken meat (thinly sliced), random selection of fish balls.
  12. Garnish with fresh green onions
  13. Serve and enjoy!

Tips for making this soup:

  • For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
  • Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
  • Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
  • Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
  • Get creative with the vegetable base!
  • Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

How to meal prep Chinese soups in batch (for rice cooker or stove top)

How to meal prep Chinese soups in batch (for rice cooker or stove top)

How to meal prep Chinese soups in batch (for rice cooker or stove top)

I have no time!

I still want delicious Chinese soup!

I want something easy!

You got it!  When I did my initial “experiment” on testing the rice cooker to make Chinese soup, I honestly didn’t know what to expect – BUT… it turned out amazing!  

And then, it got me thinking, let’s do this in batch and frozen.  Would it still work?  And the answer – YES!  Equally as amazing!

For this round of experimentation, I went with 4 servings of soup ingredients.  This was as much as I could fit into my freezer!

 The Test Case

4:30 pm:  1 hour gap between meetings

4:35 pm:  Took out rice cooker (and air fryer for trout)

4:37 pm:  Dropped in frozen soup into rice cooker + added fresh cut tomatoes, dried red dates, dried wolfberries, salt

4:40 pm:  Add in maximum water to the water line

4:41 pm:  Hit start button on my soup with 1:06 hour on the timer!  Can’t wait, can’t wait!

5:30 pm:  I can smell the fragrant soup from the kitchen!

6:00 pm:  Dinner time with white rice! YUM!

What’s involved?

Prep time: 60 mins to prep 4 portions of soups (for 1 rice cooker setting)

Serves: 2-3 bowls each portion

Ingredients

For the frozen soup packs:

  • 4 fresh potatoes
  • 1 large fresh white onion
  • 2 fresh corn
  • 40 small pieces of pork ribs (cut individually)
  • 4 small fresh carrots 

Dried Chinese Herbal Ingredients to add:

    • Dried red dates are perfect for this soup!  They add a slight sweetness and warmth.
    • Or dried longans.  You can add this on top with the red dates or by itself.  It also adds sweetness and warmth to the soup.
    • Dried wolfberries are great additions to this soup!  They are neutral and also add a beautiful sweetness to the soup.
    • Dried Chinese Yam is a definite great addition to any ABC soup base.  They are also an edible root, soft and starchy as part of the meal.

Add 1 fresh ingredient!  Take your pick!

    • Fresh tomatoes are amazing!  This is another addition to the ABC soup and gives the soup a sweet and tart taste which is appetizing!
    • Fresh straw mushrooms – so yummy!  One of my favourites in soup and they taste so amazing soft!
    • Fresh chayotes are also a great addition to this type of soup base!  They also make part of the meal.
    • Any roots such as arrowroots or lotus roots are also amazing adds!  They will soften and create a more earthy flavour to the soup. 

Tips for meal prepping Chinese soup:

  • Use small cuts of meat or vegetables because they store easier and cook faster
  • Stack your packs flat so that they store easier
  • Chinese herbs don’t need to be packed and can be dropped in dry into your soup
  • Salt and seasoning can also be added afterwards as well
  • I like cooking with meats on the bottom and vegetables on top, so I will pack my soup packs upside down so that I just drop it in upside down

For videos, visit us on YouTube.

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Soup Name:

Easy 1-2-3 Chicken Congee (using frozen chicken thighs)

Traditional Chinese Name粥 (zhōu)

Taste:  Savory and sweet

Nature: Slightly warm

For more videos, you can follow us on YouTube.

My daughter… one morning told me she wasn’t feeling well, particularly in the stomach and really wanted congee.  This is why I always keep a few chicken thighs (and other various meats) frozen in my freezer.  It’s for these days where I could use them for a quick 1-2-3 chicken congee, ready in about 2 hours (or more depending on how much notice or time you have).

OH THE TOPPINGS!

The amazing thing about plain congee is how you can have a host of toppings available for any taste, condition, discerning critic (or congee food taster)!

Here are some of the interesting ones I’m using today:

 

  • Preserved sweet and sour cucumbers (these come in jars which you can purchase in the supermarket).  They are slightly sweet and slightly tart and super appetizing with rice or congee!
  • Dried seaweed.  Adds a bit of savory crunch!
  • Kimchi.  I know, it’s not very Chinese of me, but I couldn’t help myself!  It was calling to me!
  • Preserved savory olives.  This is a very Chiu Chou-styled topping and is commonly served with plain white congee.  It’s part of my Chiu Chou background that I have jars and jars of these in my pantry!
  • Fresh green onions.  A staple topping that provides a fresh twist! 

What’s involved?

Prep time: 5 mins

Cook time: 60 mins+

Total time: 65 mins+

Serves: 8 bowls

Ingredients

  • 2 cups of white rice (my kids like using sushi rice for congee sometimes or I blend long grain and sushi rice)

  • 2.5 L of water

  • 6-7 dried scallops or conpoys

  • 2-3 frozen chicken thighs

  • Your fine selection of congee toppings (I have many in my pantry and fridge just because that’s how I roll)

Cooking Instructions

  1. Take out your frozen chicken thighs from the freezer.  No defrost needed.
  2. In your congee or soup pot, add in the rice, frozen chicken thighs, dried conpoys, and water
  3. Boil on high heat for about 20 minutes, or until the water begins to dance with bubbles
  4. Gently stir the pot to ensure that the rice isn’t sticking to the bottom of the pot
  5. At this point, you can reduce the boil to a medium boil (so the water doesn’t spill over) and boil for another 1-2 hours depending on how much time you have.  
  6. Stir occasionally to prevent sticking
  7. Serve, top with your favourite toppings, enjoy!

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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Coughing?  Stuffy Nose?  Congestion?  Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Tea Name:

Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Traditional Chinese Name:

止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the ingredients.

Nature:  Cooling

Taste: Sweet

For more videos, you can follow us on YouTube.

This tea is perfect for tonifying blood and Qi and clearing the toxicity that comes with stuffy congestion in the lungs and nose (commonly associated with a thick, green or yellow phlegm).  It moistens the stuffy stuff (like phlegm) and helps to stop coughs.

A great way to check if this tea is good for you is to check the condition of your tongue.  If it’s got a thick, yellow or white coating on top, it’s a good indication there’s excess yin in the body.  That totally makes sense because I went swimming when I was already feeling a little under the weather.  And with the cold pool, that’s excess yin in my body and the dampness!

You can check this article that explains the balance of yin and yang in the body, AN INTRODUCTION TO YIN AND YANG IN OUR EVERYDAY SOUPS AND FOOD.

 

What’s involved?

Prep time: 2 mins

Cook time: 13 mins

Total time: 15 mins

Serves: 2 cups

Ingredients
Cooking Instructions
  1. In a stovetop safe pot, add all the ingredients (except the rock sugar)
  2. Add in your water
  3. Boil on high until it fully boils and then reduce to a low-medium heat for another 10 mins
  4. Add in the rock sugar and let it fully dissolve
  5. Serve and enjoy!
Any benefits?
  • This Chinese herbal tea is great if you’ve got a lot of congestion, particularly in the nose and lungs (the thick type)
  • This tea also helps relieve coughs
  • It is a slightly warming tea, helping to drive the excess yin from the body
  • Excess yin tends to show up if you’ve been overexposed to cold or damp conditions (such as swimming, outdoor winter sports, or cold exposure)

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

Why foot soaks (foot baths) are good for you?

Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

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Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup".  For this one, I went with pork meatballs and a Miso butter soup base. Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō...

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Simple Ground Beef Congee for Sick Tummies…

Soup Name: Simple Ground Beef Congee Traditional Chinese Name: 碎牛肉粥 (suì niú ròu jī zhōu) Taste:  Savory Nature: Slightly warm For more videos, you can follow us on YouTube.My youngest, this morning, woke up and told me her stomach wasn't feeling well.  I usually keep...

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Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup".  For this one, I went with pork meatballs and a Miso butter soup base. Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō...

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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...

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...

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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...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.