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.
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.
Soup Name: Pork Broth with Black Eye Beans and Black Moss
Traditional Chinese Name: 髮菜眉豆豬骨湯 (fa cai méi dou zhū gǔ tāng)
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.
Traditional Chinese Name: 粉葛玉米清湯 (fěn gé yù mǐ qīng tāng)
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.