Tofu and Mushrooms Miso Soup

Soup Name: Tofu and Mushrooms Miso Soup

Traditional Chinese Name:  豆腐蘑菇味噌湯 (dòu fu mó gu wèi zēng tāng)

Tofu and Mushrooms Miso Soup
Recipe Type: Soup
Cuisine: Japanese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 4
A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
Ingredients
  • 10 g of [url href=”http://www.thechinesesouplady.com/seaweed/”]dried kale[/url]
  • 100 g of fresh [url href=”http://www.thechinesesouplady.com/tofu/”]firm tofu[/url], cubed
  • 100 g of fresh mushrooms ([url href=”http://www.thechinesesouplady.com/shimeji-japanese-mushrooms/”]shimeji[/url] this time)
  • 3 cloves of fresh garlic, diced
  • 2 fresh scallions, diced
  • 2 tbsp of [url href=”http://www.thechinesesouplady.com/miso-paste/”]miso paste[/url]
  • 8 cup of water
Instructions
  1. Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
  2. Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
  3. Boil on medium heat for another 5 minutes
  4. Serve and enjoy!
Notes
Any benefits?[br][br]This is a great soup base for other additional ingredients[br]Excellent for children and great source of protein[br]It’s a super easy soup to make with a good balance of amino acids, and B Vitamins[br]It is a naturally salty addition (so no salt needed)[br][br]Any precautions?[br][br]Miso is salty, so use in moderation

 

Chicken Feet and Wintermelon Soup

Soup Name: Chicken Feet and Wintermelon Soup

Traditional Chinese Name:  冬瓜雞腳湯 (dōng guā jī jiǎo tāng)

Introduction:
The feet of the chicken are one of the Chinese’s most interesting “unwanted” parts of the chicken (after the bottom parts). It’s so versatile that the Chinese use chicken feet in soups, stews, dim sum and other dishes. I remember back in the days when I was a young lad that my parents would go to the Western super markets and get chicken feet by the bags for a whole dollar. It’s definitely not as cheap anymore because of the influx of demanding chicken feet eaters, but still an affordable, tasty and collagen packed ingredient. This wintermelon soup is simple to make and if you’re a single gal (or guy) you can make it in a one person pot. My husband really liked this soup and gobbled all the feet. Thanks for the clean up job, sweetie!

 

Amount serves: 5-6 large soup bowls (around 300 mL each)

What Ingredients are required?

10 fresh (or frozen) chicken feet
3 fresh corn, quartered
1 large slice of wintermelon, sliced with skin on
70g fresh gingo biloba
70g dried lotus seeds
1 slice of ginger
2 L of water

How do I prepare it?

  1. Soak the gingo biloba and lotus seed in warm water for 10 minutes
  2. Rinse and cut off the nails on your chicken feet
  3. In a small pot of boiling water, blanch your chicken feet for 5 minutes
  4. Remove chicken feet from boiling water, strain and set aside
  5. Boil your soup water
  6. When the soup boils, throw all the ingredients together
  7. Boil on high (covered) for 30 minutes, reduce to a medium boil for another 30 minutes (you can continue to boil or use a thermal cooker to keep it hot, as some people love their chicken feet super soft)
  8. Serve and enjoy!

Any benefits?

  • This soup is excellent for cooling down the body and heat from hot summer days
  • Chicken feet is an excellent source of collagen and is low in fat

Any precautions?

  • Women in their first trimester of pregnancy should avoid as it is an extremely cooling soup and may cause contractions (you can add more ginger slices to “heat” up the soup)
  • Melon soups are best consumed within same day as keeping melon soups overnight or over an extended period will make the melons sour (and so will your soup!)

Similar soups:

Dried and Fresh Bok Choy in Pork Broth

Soup Name: Dried and Fresh Bok Choy in Pork Broth

Traditional Chinese Name:  菜乾白菜湯 (cài gān bái cài tāng)

Introduction:
This cooling soup is really sweet and delicious! With a combination of dried and fresh bok choy, it’s a basic soup with minimal ingredients. You can adjust the “coolness” of the soup by adding more or less ginger, but it’s great to help fight off fever, a heaty body, an inflamed tongue, a mouth full of cold sores or canker sores. Really, no salt needed – just be sure to rinse and wash the dried bok choy super well, or you’ll have lots of added protein (the little flies that always seem to be embedded during the curing process!).



Amount serves: 5-6 large soup bowls (around 300 mL each)

What Ingredients are required?

500 g of fresh pork shank
100 g of fresh bok choy
50 g of dried bok choy
6 large dried dates
3 slices of fresh ginger
20 g of apricot kernals

2-3 L of water

How do I prepare it?

  1. Blanch the pork shank in a pot of boiling water for 5 minutes. Drain and set aside.
  2. Soak the dried bok choy in warm water for 15 minutes
  3. Rinse the dried bok choy in running water 2-3 times (to remove the dried bugs that get embedded during the curing process)
  4. Boil you soup water
  5. When the water boils, add all the ingredients together
  6. Boil on high for about 30 minutes and set to medium boil (covered) for another hour
  7. Serve and enjoy!

Any benefits?

  • Help relieve heatiness in the body
  • Helps cool the body in the hot days
  • This soup is beneficial to help moisten, heal and cleanse the lungs
  • It’s a good base soup (to add carrots and corn and other vegetables)
  • You can use any combination of the bok choys (if you have more dried, use dried or if you can’t find any fresh bok choy)
  • Excellent high fiber soup and low in fat and calories
  • Both dried and fresh bok choy are high in Vitamin C and rich in antioxidants (which help prevent and slow the aging process)

Any precautions?

  • Not ideal for those in confinement or the first trimester of their pregnancy (as the soup is cooling and can cause contractions)
  • Be sure to thoroughly rinse both the dried and fresh bok choy (to remove pesticides, dirt and bugs)

Macaroni with Fish and Lobster Balls in Fish Broth

Dish Name: Macaroni with Fish and Lobster Balls in Fish Broth

Introduction:

Using the broth and ingredients of my “Pumpkin, Corn and Chinese Yam in Fish Soup“, we boiled macaroni and various “balls” (regular fish balls, deep fried fish balls, star fish balls, lobster balls, and exploding fish egg balls) and served up lunch. The great thing with making soup in the early morning is that you can serve it at lunch (in disguise) and dinner. I separate the lunch soup into a separate pot and add the “ball” ingredients (because that really makes it more salty) and I like keeping the dinner soup more natural (or “ching” in Cantonese).

 

What Ingredients are required?

Serve 4-5 people

1 L any soup base in the soup repetoire (use the less herbal ones)
20 “balls” of any type of fish, beef, lobster balls
3 cups of any type of noodles or macaroni
How do I prepare it?

  1. Boil your water to cook either macaroni or noodles
  2. Add 1 tsp of salt
  3. Add in macaroni and noodles and boil until soft (or desired softness)
  4. Rinse under cool water and set aside
  5. After your soup is boiled, take about 1L and put in a separate pot
  6. Add all the balls and boil on high heat for 10 mins
  7. Add macaroni or noodles to a bowl and scoop out as much soup and balls as desired
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
  • The “balls” are usually salty in nature, so be sure to taste the soup first before adding salt
An assortment of “balls” for noodles and macaroni
Note: I bought the above assortment of balls from my wet mart and it cost around $50 HKD. The lobster balls were the most expensive, but some fish balls (esp the ones that come fresh and clumped together) can also be expensive.

Sweet Potato, Corn and Chinese Yam in Fish Soup

Soup Name: Sweet Potato, Corn and Chinese Yam in Fish Soup

Traditional Chinese Name:  蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)

Introduction:
This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!

 

What Ingredients are required?

2-3 fresh Grass Carp fillets, chunked
5 slices of fresh ginger
3 foot long pieces of Chinese Yam, peeling is optional, quartered
3 fresh corn, quartered
3 large sweet potatoes, halved

2-3 L of water
salt to taste (optional)

How do I prepare it?

  1. In a shallow pan, fry the fish with the ginger until the meat is cooked and the edges are slightly crispy
  2. When cooked, set aside to cool
  3. Prepare vegetables and take caution with the Chinese Yam (wear gloves or keep the skin on)
  4. Boil your soup water
  5. When the water boils, add all the ingredients together and boil on high for thirty minutes
  6. Reduce heat to simmer for another thirty minutes
  7. Salt to taste if needed, but try it first
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
Chinese Yam with Apples and Corn in Chicken Broth

Chinese Yam with Apples and Corn in Chicken Broth

Soup Name: Chinese Yam with Apples and Corn in Chicken Broth (with Ginger)

Traditional Chinese Name:  蘋果玉米淮山雞湯 (píng guǒ yù mǐ huái shān jī tāng)

Introduction:
A simple, clean chicken broth with just a hint of sweetness and a tang of spice (from the ginger). Depending on who your consumer is, add less or more ginger. For confinement, don’t be scared to throw it all in! This soup is easy to make, it’s got basic neutral ingredients and is great for the whole family!

 

What Ingredients are required?

1 fresh whole chicken, quartered
4-5 whole apples, cored and quartered
2 fresh corn, quartered
2 fresh pieces of Chinese Yam about 1 foot in length, peeling is optional, quartered
150 g of sliced fresh ginger (for confinement purposes)
2 L of water
salt to taste

How do I prepare it?

  1. Clean, prepare and blanch chicken in a pot of boiling water for 5 minutes
  2. Set aside to cool
  3. Wash, prepare apples, corn and Chinese Yam
  4. Slice ginger thinly
  5. Boil your soup water, when it boils, add all the ingredients together
  6. Boil on high for about 30 minutes and reduce to a simmer for 1 hour
  7. Serve and enjoy!

Any benefits?

  • With ginger, it’s a slightly warm soup, but without it, it’s neutral
  • Pregnancy, confinement and child friendly
  • Sweet and fresh to the taste
  • Excellent source of Vitamins and hearty to eat

Any precautions?

  • For children, go easy on the ginger because that can really spice up the soup!
  • Be sure to clean, peel Chinese Yam with gloves as the outer skin of the Chinese Yam can make your fingers itchy (if you opt to peel the skin)

Similar soups: