Traditional Chinese Name: 生菜魚片湯 (sheng cai yú piàn tāng)
Introduction:
A simple and quick boil soup that can be made in about 30 minutes. It’s delicious with tasty ingredients that satisfies the soup craving. There are a variety of ways to make the fish paste and bring variety to your quick boil soup.
Ingredients:
3 heads of Chinese lettuce 2 pounds of Fish paste salt to taste (optional) ground white pepper to taste (optional) 2-3 L of water
How do I prepare it
Prepare your fish paste by adding some salt & white pepper (add a small amount first, you can always add more)
In a pan, fry your fish paste flat (flip over when cooked)
When fully cooked, cook and slice into edible slices or cubes
Wash and dice lettuce in thin, long strips
Boil your soup water and when it boils, add all the ingredients together
Boil on high for 30 minutes
Serve and enjoy!
Any benefits?
Easy to make and delicious
Quick soup that requires little preparation
Excellent source of protein and fibre
Any precautions?
Make sure fish paste is thorough cooked before usage
I don’t know if it’s classified entirely as a Chinese soup, but it’s delicious! It’s similar to this version of Chicken and Veggies Soup, except it’s a more “old fire” soup because it’s boiled for much longer. There are no herbal additives or Chinese medicine included in this soup, but it is super sweet and extremely tasty. The Chinese often use a whole chicken, including the feet, heart, liver, neck and everything in between.
Soup Name: Bok Choy with Chinese Ham in Pork Broth
Traditional Chinese Name: 菜乾火腿湯 (cài gān huǒ tuǐ tāng)
Introduction:
One of the best smelling Chinese soups I have ever made. It is deliciously sweet and extremely beneficial to the lungs with it’s perfect combination of Chinese herbs that target to moisturize, heal, cleanse the lungs. The dried bok choy and preserved Chinese ham are a great and common Cantonese combination for soups.
Soup Name: Arrowroot and Water Chestnuts in Chicken Soup
Traditional Chinese Name: 馬蹄粉葛雞湯 (mǎtí fěn gé jī tāng)
Introduction: A great soup for nourishing the lungs, helping with coughs and reducing phlegm. It is also ideal in the wet, stuffy spring season to remove excess moisture from the body.
Soup Name: Chinese pumpkin with sweet potato and tomato soup
Traditional Chinese Name: 三甘湯 (sān gān tāng)
Introduction: The name is quite interesting because I learned about this soup from my vegetable vendor in the wet mart in Hong Kong. The 3 (三 – sān) implies 3 keys vegetables ingredients, that being: Chinese pumpkin, sweet potato and tomatos. The base of this soup is rich in vitamins, extremely sweet and a neutral soup for the whole family to drink. You can add other ingredients to this vegetable soup pending your creativity and physical needs.
What Ingredients are required?
1 pound of fresh pork shank (optional if you want a vegetarian soup) 1/2 fresh Chinese pumpkin 5 fresh tomatoes 3 fresh sweet potatoes 10 dried longans 2 fresh onions 2-3 L of water 1 teaspoon of oil (optional to pan-fry onions) How do I prepare it?
Boil your soup water
Blanch pork in boiling water
Cut up pumpkin, tomatoes, sweet potatoes and onions into large cubes
In a shallow pan, quickly fry the onions (optional step, but it really enhances the flavour of the onions in the soup)
When water boils, add all the ingredients together
Boil on high for 30 minutes, reduce to simmer for another hour.
Serve and enjoy!
Any benefits?
Excellent soup for children (including the rich broth and hearty ingredients)
Soup is rich in Vitamin A, C, and beta-carotene
Ingredients are great for the eyes and aides in digestion
Soup Name: Preserved Mustard Greens in Pig Stomach’s Soup
Traditional Chinese Name: 豬肚酸菜湯 (Zhū dù suan cai tāng)
Introduction: A pretty traditional type of Chinese soup that uses white peppercorn – there are only a few that use this ingredient. It is not particularly spicy, but it does have an interesting taste that is probably acquired. My children didn’t like this soup at all, but with more pork bones (or pork shank) and less pepper, it can be a very appetizing soup because of the preserved mustard greens. Excellent for spring as it helps remove moisture from the body during the wet and stuffy rainy season.
