Chinese Radish, Carrots and Corn in Ham Bone Soup

Chinese Radish Corn and Carrots with Ham Bone

Chinese Radish Corn and Carrots with Ham Bone

Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it takes is ONE BONE and it creates a very fragrant and amazing soup base for which to add any fresh vegetables or ingredients. Literally, no salt needed. I added my children’s favourites (they love the soup, but don’t really know what’s in it!), and as usual, included the corn as part of the meal. Don’t wash the ham bone, don’t rinse it, don’t do anything except throw it into your soup! You want it keep it tasting like it did from the restaurant and transfer all of that wonderful taste directly to the soup.

Soup Name: Chinese Radish, Carrots and Corn in Ham Bone Broth

Traditional Chinese Name:  青紅蘿蔔玉米湯 (qing hóng luóbo yù mǐ tāng)


Chinese Radish, Carrots and Corn in Ham Bone Soup
Recipe Type: Soup
Cuisine: Chinese Soup
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 half-eaten, barely finished Ham Bone (from any restaurant) – don’t wash it!
  • 3 fresh [url href=””]carrots[/url], chopped into large pieces
  • 2 fresh [url href=””]corn[/url], quartered
  • 1 fresh [url href=””]Chinese / Green Radish[/url], chopped into large pieces
  • 3 L of water
  1. Start boiling your soup water.
  2. Prepare all the vegetables.
  3. Once the water boils, throw everything in together (including the bone)
  4. Boil on medium heat for 30 minutes
  5. Reduce to a low boil for another hour (or put for one hour in a thermal pot)
  6. Serve and enjoy!



Winter Melon and Beef and Fish Balls Soup


Another simple soup with a few ingredients you can pick up at your local grocery or wet mart. The winter melon is usually more readily available during the warmer months in HK, but beef and fish balls are in season all the time (yah, in the frozen section of your friendly supermarket). Use the simplest balls, that being beef and fish balls without any surprises on the inside (Taiwanese styled fish balls usually have exploding surprises, so avoid these). The flavors of the balls (mainly salt and whatever other marinades they use) will seep out and make your soup tasty, so don’t add salt unless you’ve tried it first. You can make this soup in about thirty minutes by simply throwing all the ingredients together. In this case, I separated the peel from the flesh so that the melon could soften quicker. In “old fire” wintermelon soups, I will keep the peel attached – but this is really up to personal preference.

Soup Name: Winter Melon and Beef and Fish Balls Soup

Traditional Chinese Name:  冬瓜湯 (dōng guā tāng)


Winter Melon and Beef and Fish Balls Soup
Recipe Type: Soup
Cuisine: Chinese Soup
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 1 large slice of [url href=””]winter melon[/url], sliced with skin off (but the peel is also boiled as part of the soup)
  • 10 precooked beef balls
  • 10 precooked fish balls
  • 2 L of water
  1. Start boiling your soup water
  2. Wash the winter melon skin and then peel the skin off the winter melon and cube the remaining winter melon flesh
  3. Rinse the beef and fish balls in warm water
  4. When the water boils, throw all the ingredients together
  5. Boil on high for 30 minutes
  6. Serve and enjoy!
[b]Any benefits?[/b][br][br]Excellent soup for children, especially during the heaty months[br]Winter melons are known to remove heatiness and helps detoxify the body[br]It is ideal in removing phelgm from the lungs[br]It is also particularly effective in regulating blood sugar levels[br][br][b]Any precautions?[/b][br][br]Like most melons, they will sour the soup the longer you keep it, so try to consume all of it in one day[br]Since it is a cooling food, it should be carefully consumed if pregnant (less than 3 months into term) or menstruating (can cause contractions)


Chinese Soups For The Summer!


It’s almost peaking into the hot, stuffy season of summer in Hong Kong and like most Asian countries (by the ocean), it becomes undeniably hot and sometimes humid.

Soups in this category are meant to:

  • Help transition the body from warm to hot
  • Help reduce the internal body temperature and cool it down
  • Help bring moisture to the body and keep it hydrated (from all that sweating and searing heat)
  • Relieve heatiness or conditions from heatiness such as: dry mouths, canker and cold sores, pimples or breakouts
Soups here are cooler in nature and help bridge that odd changing weather between spring and summer, but also provides intense satisfaction when drank in the broil of Hong Kong heat. Take caution for people that can’t take too much “cool” ingredients that are either conditional (such as first trimester of pregnancy or during menstruation) or naturally can’t take it too cooling. I’ve noticed that if the “cool” mix isn’t right, I will get headaches and dizziness.
Enjoy and send me your fabulous family recipes!


Some ingredients suitable for Fall:

wintermelon – This is a key ingredient that vendors will sell during the “hottest” days of the summer. This extremely cooling melon is a slightly sweet and refreshing soup veggie.

watercress – Another “cooling” ingredient, this crisp vegetable can be boiled the old fire way, or in a quick fire, keeping the leaves crispy and fresh.

dried bok choy – This is a highly cooling ingredient and very tasty when made in soup. Be sure to rinse as it usually contains lots of little bugs.

fresh bok choy – Another “cooking” ingredient. Similar to watercress, you can take the old fire route or quick fire route. Deliciously sweet and refreshing.

bitter melon – An ultimate “cooling” melon, this diverse melon is really an acquired taste.

ginseng – any type (Korean of Chinese) is a cooling ingredient and can be made with soups or teas.


Great soups for the Summer:

Cooling Wintermelon Soup
Watercress and Chestnuts in Roasted Pork Soup
Bitter Melon and Crab Meat Stew
Sugar Cane and Imperatae Drink
American Ginseng Heat Reducing Soup
Heat Clearing Herbal Tea

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)

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)

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)
Watercress and Chestnuts in Roasted Pork Soup

Watercress and Chestnuts in Roasted Pork Soup

Watercress and Chestnuts in Roasted Pork Soup

Soup Name:

Watercress and Chestnuts in Roasted Pork Soup

Traditional Chinese Name:

西洋菜栗子燒豬湯 (xīyáng cài lì zi shāo zhū tāng)


Waste not! Want not! I’ve used the remains of a roasted piglet (from a banquet) to make a delicious watercress and chestnut soup. Usually, people don’t eat the head, feet and tail of the roasted piglet, so I took home the head! It creates a very rich, delicious broth and great as a soup base for almost any ingredients.

My vegetable vendor suggested watercress because of the recent change in weather and everyone was getting sore throats and was heaty.

Well, actually that’s because my sister is going through confinement, so all we eat is ginger pork feet and it sets our body on fire! Combined together with the roasted piglet head are chestnuts and dried scallops to bring a tang of sweetness to the already salty soup base. There are plenty of things around the house you can find as leftover for soups!

  • This soup is naturally flavored (slightly salty from the roasted piglet)
  • It is a great cooling soup for sore throats, heaty bodies and cold-sore ridden mouths (or acne)
  • Really,  no additives needed (salt or sugar)
  • Great for kids
  • The watercress can be eaten as cooked veggies, so scoop more with the soup (or some people like to scoop it all out and serve it as a separate dish)

What’s involved?

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hours 15 mins

Serves: 4 bowls


Cooking Instructions

  1. Boil a small pot of water (for the chestnuts). When the water boils, add in the chestnuts to boil for 5 minutes
  2. If you can, immediately peel the chestnuts (as its easiest to peel when it’s still hot)
  3. Boil your soup water
  4. When you soup water boils, add in the roasted piglet head, peeled chestnuts, and conpoys
  5. Boil on medium-high heat for 1 hour
  6. Ten minutes before serving your soup, add in the watercress (or depending on how crunchy you like it, you can adjust the timing to cook the watercress)
  7. Serve and enjoy!