Arrowroot and Water Chestnuts in Chicken Soup

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.

1 fresh whole chicken
10 fresh chicken feet
1 peel of dried tangerine peel
1 pound of smilax root
1 arrowroot
10-15 fresh water chestnuts

How do I prepare it?

  1. Cut smilax root & arrowroot into edible cubes
  2. Boil a pot of water to blanch smilax root, chicken & chicken feet (don’t cut nails as it will release oils into the soup)
  3. Boil soup water
  4. Wash and peel water chestnuts
  5. When water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to continually boiling for another 2 hours
  7. Serve and enjoy!

Any benefits?

  • Excellent soup for removing moisture from the body (especially during the Spring)
  • Ideal for relieving cough symptoms and removing phlegm
  • Helps remove some heatiness

Any precautions?

  • Considered a mildly cooling soup, so women who are less than 3 months pregnant should take caution
  • Smilax root must be blanched in boiling water thoroughly clean them

Preserved Mustard Greens in Pig Stomach’s Soup

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.

What Ingredients are required?

1 pound of fresh pork bones (optional)
1 pack of preserved mustard greens
200 g of pig’s stomach
15 g of white peppercorn (half it for kids)
3-4 L of water

How do I prepare it?

  1. Blanch pork in boiling water
  2. Boil soup water
  3. Rinse and cut up preserved mustard greens into large pieces (if you want it less salty or sour, soak in water longer)
  4. When water boils, add all ingredients together
  5. Boil on high heat for half an hour and then reduce to simmer for another hour
  6. Serve and enjoy!

Any benefits?

  • Excellent for removing moisture from the body
  • Extremely appetizing soup
  • Very neutral soup ideal for all soup drinkers

Any precautions?

  • Use caution with pepper (always add less and add more later)
  • Buy preserved mustard greens from a reputable source

Fuzzy Melon with Corn in Pork Bones Soup

Soup Name:  Fuzzy Melon with Corn in Pork Bones Soup

Traditional Chinese Name: 节瓜玉米豬骨湯 (jié guā yù mǐ zhū gǔ tāng) 
 
Introduction:
A mildly sweet soup that is rich in vitamins and nutrients.  It can be eaten as a meal because of the hearty variety of vegetable assortment and is easy to make. 

What Ingredients are required?

1 pound of fresh pork bones 
2 fresh fuzzy melons
2-3 fresh corn
1 foot of fresh chinese yam
5 dried string figs
2-3 L of water
1 teaspoon of salt (to marinate the pork)

How do I prepare it? 

  1. Pre-marinate the pork bones overnight with the salt (although this step is not necessary)
  2. Boil your soup water
  3. Blanch pork bones in a separate pot of boiling water
  4. Wash, cut and cube fuzzy melon (without skin) and corn 
  5. When the soup water boils, add all the ingredients together
  6. Boil on high for thirty minutes, reduce to a simmer boil for another 1.5 hours
  7. Serve and enjoy!

Any benefits?

  • Helps detoxify the body
  • Neutral soup for any consumption

Any precautions?

  • Consume soup as soon as possible.  Fuzzy melons tend to sour if left out too long.

Water Chestnuts and Pork Spring Soup

Soup Name:  Water Chestnuts and Pork Spring Soup

Traditional Chinese Name: 馬蹄豬湯 (matí zhū tāng)
 
Introduction:
With Spring just around the corner, this simple and hearty soup is a perfect way to welcome in the warming weather.   This soup, along with a simple bowl of brown rice, served as dinner for my whole family, including our two-year old daughter.   Water chestnuts add a delicious sweetness, a crunchy texture and creates a “cool” soup perfect for the season.   Add in some hearty beans and vegetables to round out the meal.

What Ingredients are required?

1 pound of fresh pork meat (or pork bones)
3 carrots
8 chinese mushrooms
1 handful of dried black beans
15 – 20 pieces water chestnuts
2-3 L of water

How do I prepare it?

  1. If using pork bones, pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
  2. Begin boiling your soup water
  3. Boil a separate pot to blanch pork
  4. Soak black beans and chinese mushrooms
  5. Chop chinese mushrooms into quarters or slices
  6. Wash, peel and cut carrots
  7. When water boils, add all the ingredients together
  8. Boil for at least 1 hour (longer if you wish the snow fungus softer)
  9. Serve and enjoy!

Any benefits?

  • Water Chestnuts are a relatively cooling food and can help relieve coughs
  • Pork contains many nutrients (including 6 essential vitamins) and is a good source of iron, zinc, Vitamin B6 and protein
  • Black beans are an excellent source of cholesterol-lowering fiber, iron, manganese and high quality protein
  • An easy, hearty and nutritious soup!

Pork Broth with Black Eye Beans and Black Moss

Soup Name:  Pork Broth with Black Eye Beans and Black Moss
 
Traditional Chinese Name: 髮菜眉豆豬骨 (fa cai méi dou zhū gǔ tāng)
 
Introduction:

It is particularly good for the wet spring season as it dispels moisture from the body.  It is a very neutral soup that is hearty and ideal for children (careful on the peanuts).  I would caution using black moss in excess.  Although it’s traditionally meant to be combined with these types of soups (and dishes), black moss is said to have no nutritional value – so definitely consume with caution.

What Ingredients are required?

1 pound of fresh pork bones
10 g black moss or fat choy
30 g Euryale Ferox (or fox nuts)
50 g peanuts
50 g black eye beans
4 honey dates
2 slices of fresh ginger
2-3 L of water

How do I prepare it?

  1. Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
  2. Begin boiling your soup water
  3. Boil a separate pot to blanch pork
  4. Wash and soak black moss
  5. Wash and soak beans, peanuts, fox nuts (multiple times to remove sulphur) and honey dates
  6. Blanch pork
  7. In boiling soup water, add all the ingredients together (except black moss)
  8. Reduce to low heat and simmer for 2 hours
  9. Add black moss and boil on high heat for 15 minutes
  10. Serve and enjoy!

Any benefits?

  • Ideal soup for nourishing body and lungs
  • Dispels excess moisture from the body
  • Neutral soup ideal for children

Any precautions?

  • Black moss has no nutritional value, but is regarded as an integral part of some types of Chinese soups
  • Take caution when serving peanuts to children (at least 1 years of age)

Vegetarian Arrowroot and Corn Soup

 
Soup Name:  Vegetarian Arrowroot and Corn Soup
 
Traditional Chinese Name: 粉葛玉米清湯 (fěn gé yù mǐ qīng tāng)
 
Introduction:

A simple vegetarian soup that is designed to be cleaning, freshing, mildly sweet and easy to make.  It’s actually designed for feverish children as there is no meat and all the ingredients help add moisture to the body and rid the body of mild heat.  You must boil it for at least 2.5 – 3 hours for the soup to help with reduction of temperature.

What Ingredients are required?

1 fresh arrowroot
3 fresh corn
1 piece of dried tangerine peel
80g of azuki beans
80g of lentil

2-3 L of water

How do I prepare it?

  1. Begin boiling your soup water
  2. Soak azuki beans and lentil in warm water for 10 minutes
  3. Clean and scrape the tangerine peel (to be rid of any bitterness)
  4. Wash, peel and cut the corn and arrowroot
  5. Add all ingredients together into soup water (even if not boiling)
  6. Reduce to low heat and simmer for 3 hours.
  7. Serve and enjoy!

Any benefits?

  • This is a neutral and healthy soup for children
  • This soup is great for the wet and stuffy spring season
  • It is a fever reducing soup that brings moisture to the body
  • High starch content soup ideal as a meal
  • Helps soothe the stomach for nausea and indigestion

Any precautions?

  • None that I am aware of!