What basic equipment do I need to get started in making Chinese soups?

What basic equipment do I need to get started in making Chinese soups?

WHAT EQUIPMENT IS NEEDED TO MAKE AMAZING CHINESE SOUPS?

Theoretically, a giant pot is all you need.  I mean, my ancestors certainly did it that way!  But of course, with technology and innovation comes a suite of tools that help us save effort, time, and resources in making delicious and amazing Chinese soups!
One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.

You can explore more about some Traditional Chinese Medicine theories in these posts.

Links to all products below.  Please do support me if you wish to purchase through my amazon associates link.  Thanks so much for your continued support to produce content!

💗💗💗

 

What equipment do you need to make amazing Chinese soups?

 

SOUP POT!

Any pot will do.  I mean, any good quality, large pot, easy-to-clean, easy-to-use, sustainable, long life pot will do!  This is your life as a soup, in that pot!  I have a few, but the one I will also default to is my thermal pot.  I also use a cast iron one if I’m doing an all-in-one fry first and soup later.

You can find a Shuttle Chef Thermal Soup Pot here.  However, if you’re in Canada and can access Zojirushi products, that’s the one I’m using both in Hong Kong and in Toronto.

I will admit, I also use my rice cooker to make soup!!  It’s possible!  This makes 3-4 portions as I have a 5 cup sized Zojirushi rice cooker.  You can check out this video on how I was experimenting with making soup using a rice cooker because I was curious on how well it would turn out.  As it turns out, time and life savers for those busy bodied people!!

You can buy my exact rice cooker here on amazon.  It is AMAZING!

 

OIL SCOOPER!

A must have if you’re planning on using any ingredients that have oil, meat debris, or little pieces that will float up and out.  These fine meshed scoopers pick up almost anything except the soup.  I’ll use them right after some of the meats boil or right before service.  My mom (grandma) actually uses it like a sieve and pours out soup through it to catch anything her grandchildren may find in the soup.  That’s definitely another way to get creative with this tool!

I ended up buying a sturdier oil scooper here from Amazon.  I’ve also tried the $2 ones from Temu or the local Chinese supermarket, but these flip and flop around and end up snapping at the head over time.

 

SOUP BAG (FISH BAG, HERBAL BAG, MESH BAG)

This is also an amazing tool to have if you’ve got a lot of small herbs (such as barley, beans, apricot kernals, dried flowers) or any fish (especially smaller fish with bones).  This will keep these ingredients together so you don’t have to wade through them or sieve them out of the soup.  I am also a fan of the decomposable and environment-friendly ones, especially one that are reusable!  Just throw out all the used ingredients, flip inside out, and rinse it out with washing fluid like you would a towel.

Here’s are the soup bags that I use from Amazon that are reusable and environment-friendly!

 

SOUP LADLE

Any ladle will do!  But how else will you serve your soup?  The one I find I love using is my green rubbery one, which is heat resistant and dishwasher safe.  It’s pretty huge, scoops a lot of soup, washes easily, and is just overall a really easy ladle to use.

Here’s the soup ladle available on amazon.  I actually bought it in HK and took it back with me to Toronto.  It’s THAT good!

 

TONGS

You’d be surprised how heavy meats can get when you’re trying to blanch them in soup or trying to move them from one pot to another!  I must admit, my chopstick skills are good… but maybe I need more muscle strengthening in my hands because carrying a whole chicken carcass with regular chopsticks just wasn’t doing it.  Tongs are my next best friend when it comes to making soups!!

Here’s a locking tong that I’m using from Amazon as well.  Works well, has great grip for those slippery oily meats, and is dishwasher safe, too!

 

Some or all of these links may contain Amazon product referral links; as an Amazon Associate, I earn from qualifying purchases at no additional cost to you. If you decide to use them, I would be grateful. If not, I am always thankful for your continued support! ❤️❤️❤️

There’s making soups.
And then there’s making soup BY DESIGN.

 

HOW DO YOU KNOW WHICH SOUP TO MAKE? HERE’S MY DECISION MAKING PROCESS WHEN DECIDING WHAT SOUP TO MAKE!

 

EXPLORE MORE

What’s the best way to blanch meats for Chinese Soups?

WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Here are 5 ways to prepare meats for Chinese soups!

Here are 5 ways to prepare meats for Chinese soups!

HERE ARE 5 ways to PREPARE MEATS for CHINESE SOUPS!

What’s all that “stuff” floating around in my soup? Almost all bones and bone-in meats will have a little something extra extra.

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

The back story…

I know everyone has a different process or methodology about how they make Chinese soups and I welcome all methods and suggestions.  I can attest that I didn’t have TikTok or Instagram or YouTube growing up, so when my mom taught me to make Chinese soups, it’s was good old show and tell.  Even the ladies at the wet marts were amazingly helpful and would always share wisdom and tidbits as I was grocery shopping.  This is essentially where I learned most of my techniques and recipes and over time, eventually built my own, integrating science, Traditional Chinese medicine, and experimental cooking!

Why I prepare my meats before using them in soups?

There are many reasons why I take time and effort to clean, wash, and properly prepare my protein before using them in soups.  Here’s why:

  • I’m not always sure how it’s been processed before purchase.  It’s nice to assume that whomever was cutting it was using a clean knife or blade, but I never know.  The first and easiest thing I’ll do it to wash meats in cool running water first.  I know some cooking techniques tell you not to do this with chicken (salmonella risk), but I know I’m usually blanching or boiling anyways.
  • This will remove any debris left from preparation such as blood, bone bits, skin, fat bits, or marrow content.  This helps keep my soup clean without “weird” floating stuff around the soup that my grown children still make comments about.
  • It will keep the taste of the soup clean.  Marrow and blood have a certain taste and texture when cooked and I’m conscious to not dilute the soup with other taste if I’ve properly designed my soup for taste and benefits.  
  • Helps render and melt fat off the meats so the soup is healthier and has less fat content.  This is particularly true for whole chicken (including chicken thighs and sometimes chicken bones as it isn’t completely fat free), fatter cuts of pork, or ox tails (which have quite a bit of fat content wrapped around the tail).  
  • This also helps tone down and eliminate fishy or raw tastes of protein so it also doesn’t takeover the flavour of the soup and you can truly bring all out all the amazing blended flavours that it was intended to be!

Here are 5 ways you can prepare meats for Chinese soups

There’s making soups.
And then there’s making soup BY DESIGN.

HOW DO YOU KNOW WHICH SOUP TO MAKE? HERE’S MY DECISION MAKING PROCESS WHEN DECIDING WHAT SOUP TO MAKE!

EXPLORE MORE

What’s the best way to blanch meats for Chinese Soups?

WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

What soup to make?  Here’s how I decide what Chinese soups to make…

What soup to make? Here’s how I decide what Chinese soups to make…

HOW DO YOU KNOW WHICH SOUP TO MAKE? HERE’s MY DECISION MAKING PROCESS WHEN DECIDING WHAT SOUP TO MAKE!

There’s no exact science to this, but guided by a combination of 4 factors that I consider: 

The consumer, conditions, preferences, and external factors.  

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

Read more below on HOW MY BRAIN WORKS!

And I tried really hard to document this in a more logical process.

There’s making soups.
And then there’s making soup BY DESIGN.

And here’s my thinking process outlined into an infographic.  Stay with me!  One of my challenges is brain dumping my thinking on to a page.  It’s simple enough in my brain, that’s why I need a full blog for this!

How I define what to look at (merging some of my experience in Retail):

1. Who is the consumer?  Who is consuming the soup?  Even if it’s yourself, it matters.  The point is to ensure your consumer is having an AMAZING experience consuming your soup or tea.  Eating, drinking, savouring, tasting is meant to be enjoyable.  This is why we continue to cook, continue to serve, continue to make.  It’s because it was an enjoyable experience!

2. Are there any immediate things to address?  And this is second priority because symptoms are superficial and short-lived.  The idea is to relieve these symptoms so we can get to the root of true balance in the body.  This can include a cough, a cold, having gone through a certain life body stage (such as birthing [or confinement] or menopause or a surgery).  This step usually informs the type of herbs (and ingredients) I will use.

3.  Any dietary considerations?  This step helps with determining my soup base, usually the meat (or not) involved.  My 2 primary default meats are chicken or pork.  Chicken usually for more warming soups (such as Herbal healing soups) and pork for more cooling soups (like a winter melon double boiled soup).

4.  Any external factors to consider that impact the long term balance in the body?  This includes weather, humidity, or anything not covered in step 2 around conditions.  This will also inform some of the herbs (but not as primary input) and ingredients, such as using winter melons in the summer and more beans in the spring to help dispel moisture from the body.

 

HERE ARE SOME EXAMPLES

USE CASE 1:

Having a barbeque (PARTY!!) and it’s in the dead of summer.  Which means the external conditions are hot and dry.  Consuming barbeque, hot pot, or anything deep fried creates excess yang (or heatiness) in the body.  

Sometimes you’ll either develop canker sores, a rough cracking red tongue, or pimples, these are all signs of excess yang in the body.  This is explained in this guide to using TCM in teas and soups here.  I’ll make a soup that’s more cooling (reducing yang) with pork that can help eliminate heat in the body.  Ingredients include winter melons, fresh snow pears, chayotes, green radish are a few.  This is also why the Chinese love serving watermelons and drinking prune juice during hot pots!  I’ll also prepare teas that help cool the body, which can include water chestnuts, fresh and dried snow pears, or American ginseng and honey.

 

USE CASE 2:

I run and ride outdoors A LOT!  This includes during questionable weather conditions where I know it’s bad for me, but I still do it thinking I’ve bundled myself well enough and thinking I can always make a warming, yin reducing tea.  LOL.  I know I’ve accumulated too much yin, especially in the lungs when my extremeties become numb and cold (like hands and feet and fingers), I have a runny nose immediately to exposure (a lot of us get this), and I’ll develop a surface cough in the throat in the evening.  You want to catch the pathogen before it goes too deep into the lungs!

What I’ll make is a tea right away to warm the body (increasing yang), such as a red dates, longans, and ginger tea, or decreasing yin tea with monk fruit, ginger, and rock sugar.  

 

EXPLORE MORE

What’s the best way to blanch meats for Chinese Soups?

WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Is your fish too fishy for soups? How to use fish in Chinese soups

Is your fish too fishy for soups? How to use fish in Chinese soups

Is your FISH too fishy for your soup? 
HERE’s How to use Fish in CHINESe SOUPS 

Thank you for your questions!  These make great topics for me to explore further and share my love of making soups and the best way to do it!  So if you have any comments or questions, or would love to be features, do leave a comment in any of my social channels, links all below.

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

Thank you for the question!

This is a great observation and question from a follower.  I kind of took for granted that because I knew how to use fish, that it would be common knowledge, but now that I think back on it, I actually avoided using fish for a large part of my cooking career because of this exact thought about “fishy” fish.

 

Throughout my journey, I’ve learned there are so many ways to address the “fishiness” in using fresh fish in soups.  The Japanese versus the Koreans versus the Chinese and even versus the South East Asians all have different methods in which to handle fish.  I’ve explored a few in this video on YouTube.

Here are some tips for using fish in soups:

  • You can either pan-fry or blanch your fish with ginger to minimize the fishy taste.  I prefer pan-frying because it really creates that fragrant smell and enhances the flavors of the soup!
  • Use a fish bag!  This is important especially if you’re using small fish.  This will help keep the fish together and the bones from disintegrating all over the soup.
  • I tend to use fish for quick boils soup as they cook really fast and begin to break down and shred the longer it boils, especially if the water is bubbling more, or use a fish bag.
  • I’ll use fish with bones in to keep the fish intact.  If you want to use filets, flash boil them or do a genuine quick boil (20 minutes or less) on medium heat.  This type of fish is used less for the taste of the broth and more as a protein in the soup.  
  • In general though, Chinese will use pork (pork shank or pork bones) along with fish (to add more flavours).
  • There are so many types of fish to use in soups such as:  Grass carp, salmon bones, all types of fish heads (bass, grouper, carp).

The great thing about understanding how yin and yang is balanced is that this also pairs with the cooking styles of Chinese soups!

You can follow this post on “How Different Styles of Chinese Soups are Made“.

 

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

EXPLORE MORE

What’s the best way to blanch meats for Chinese Soups?

WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

What are good replacement ingredients for peanut allergies in Chinese Soups?

Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

Healing Chinese Chicken Herbal Soup with Fish Maw

Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

Delicious One Pot Vegetable Vermicelli Soup for Dinner

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

Hong Kong Styled Russian Borscht Soup

Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

Turn leftover rice into a delicious, warming congee with shrimp and yams

Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Making Chinese Soup in a Rice Cooker!  Trying ABC Chinese Soup!

Making Chinese Soup in a Rice Cooker! Trying ABC Chinese Soup!

Making Chinese Soup in a Rice Cooker! Trying ABC Chinese Soup!

Tea Name:

ABC Chinese Soup (in a Rice Cooker!)

Traditional Chinese Name:

ABC湯 (ABC tāng).  The easiest name in the Cantonese repertoire for ABC vegetable soup is 雜菜湯 (zá cài tāng), which literally translates to mixed vegetable soup.

Nature:  Neutral

Taste: Sweet

For more videos, you can follow us on YouTube.

I NEEDED TO KNOW!  LOL.

I see so many cool recipes on TikTok and Instagram these days about using rice cookers, so I really wanted to test this out with some of the Chinese soups I make in a normal pot.  

The thinking was to start easy.  Simple ingredients.  Low ingredient count.  Readily accessible stuff.  And something that doesn’t need a longer “fire” boil.

And everyone loves ABC soup!

See my verdict below!

 

What’s involved?

Prep time: 10 mins

Cook time: 60 mins (using the softer cook setting)

Total time: 70 mins

Serves: 2-3 bowls

Ingredients
    Cooking Instructions
    1. Cut your pork ribs into small pieces
    2. Peel and slice your 1 carrot into thin slices (half an inch thick)
    3. Peel and slice your 1 potato into thin slices (half an inch thick)
    4. Slice half a corn into thin pieces
    5. In your rice cooker, I put the meats on the bottom and then layer in the vegetables, putting the herbs on top last and then the inch of salt
    6. Add in enough water to fill to the maximum water line of the rice cooker
    7. Close and select a cook option that is the longest (ie: softer rice, congee, etc..).  Mine was 60 minutes.
    8. Once done cooking, you can use an oil scooper to remove the excess fat and bone bits.  Serve and enjoy!

    The verdict!

    This was a HUGE YES for me!  And I mean, SUCCESS!

    I actually brought the whole rice cooker to my parents’ house for the 3 of us to enjoy and they were surprised how easy it was and how delicious it was.  Truly, amazing and convenient technology at our fingertips!

     

     

    For videos, visit us on YouTube.

    EXPLORE MORE

    What’s the best way to blanch meats for Chinese Soups?

    WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

    Hong Kong Styled Russian Borscht Soup

    Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

    What are good replacement ingredients for peanut allergies in Chinese Soups?

    Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

    Healing Chinese Chicken Herbal Soup with Fish Maw

    Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

    Delicious One Pot Vegetable Vermicelli Soup for Dinner

    Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

    Hong Kong Styled Russian Borscht Soup

    Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

    ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

    Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

    5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

    5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

    Turn leftover rice into a delicious, warming congee with shrimp and yams

    Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

    GIVE YOUR LOVE OF SOUP.

    FOLLOW US AND SHARE.

    How Different Styles of Chinese Soups are Made

    How Different Styles of Chinese Soups are Made

    YOUR GUIDE TO THE DIFFERENT STYLES OF MAKING CHINESE SOUPS

    Is there a benefit to low or high intensity?
    What is a measurable property of intensity?
    What happens if you under or over cook?

    All great questions!  Read more to explore the answers to these questions.

    There are 5 main cooking methods (that I know of, but would love to hear more if you’ve got some!) in cooking Chinese soups.

    This image is a summary of the cooking methods available for cooking Chinese soups, but allow me to elaborate more below.

    Why does this matter?

    Depending on the soup outcome, how long you cook it for, how hot the heat source, and the equipment you use matters!

    The image attached shows the relationship between time and temperature when it comes to cooking Chinese soups. That’s why it’s important to know what soup you want to cook and how much prep and cook time you have until service!

    For example, if you’re coming home from a long day of work and have about an hour (or even less), quick boil Chinese soups are your go to solution. I’ll often use ground meats and smaller cut vegetables with less herbs for these types of soups such as a cabbage and pork quick boil or Chinese corn and egg drop soup.

    How do you measure flavour intensity?

    So my thought process around this is, well, there’s also a component in Cantonese called “loong”. Which means how intense tasting something is. This is the subjective property I’m using for this seeing as it might be the easiest barring any real scientific measures we can pull off at home! So you may have you own gauge as well.

    This flavour intensity (if scientifically defined) is the nutrient count by volume of soup. I’m still thinking on how to measure it, but for the sake of just getting on with it and cooking soup, it’ll come with experience. And I don’t really count adding powdered soup or premade broth as natural soup intensity, but do encourage to add these in situations where you need more flavours.

    For example, quick boil soups have less flavour intensity because the ingredients spend less time in a heated environment (although arguably, some ingredients don’t need that much time to cook like leafy vegetables). Double-boiled herbal bone broths are the most dense because of their cooking time needed for the bones and herbs to be extracted.

    Would love your thoughts on this as well!

     

    What happens if you under or over cook?

    Same concept for cooking food, although less consequence unless you evaporate all the water and burn your pot (which I have done before!).

    Under cooking soups, as per their suggested cook times) will either leave it under flavored, ingredients not softened, or herbs not fully extracted in benefits. Anything over 20 minutes of at least medium boil should cook it all, so raw consumption usually isn’t a risk.

    Over cooking soups is what I would err on the side of instead. When in doubt, boil more! Especially if you’re using bones and Chinese herbs, they love longer boils.

    STEEPING

    Primarily used for herbal teas.  Steeping is best for dried flowers, roots, seeds, and fruits or vegetables.  Steeping is the process by which you use the heat source of the boiling water to cook or tease out the flavours of the ingredients.  This takes less energy and is the quickest way to make Chinese teas or herbal drinks, although it’s best with flowers and thinly sliced roots.  For more potency in your herbal tea or tonic,

    Steeping varies between 5-10 minutes depending on the ingredients and I’ll usually do it directly in a cup and cover.  

    This is one of the best options for traveling, making something at the office, or you want to throw something together quickly.  I’ll actually bring my ingredients in a baggie and carry it with me (along with a flask!).

    For example, this chrysanthemum and hibiscus honey tea is a great herbal tea for cooling and calming the body!

     

    QUICK BOIL SOUPS

    Quick boiling is the quickest method to get a hearty, warm, sufficiently cooked Chinese soup if you’re in a rush, want something fast, or really want those quick flavours without the long boil.  

    A few key things about quick boil soups is that they tend to have easier to cook ingredients.  You don’t always use bones, but if you do, likely pork ribs or chicken wings and thighs will work as these soups tend to cook between 20-40 minutes in time.

    Use leafy vegetables, or thinly sliced or cubed root vegetables such as your carrots, radishes, or melons.  I will usually cube them quite small and pair with ground meats or tofu.  Get creative!  Anything you can do in a hot pot style, you can definitely use for quick boil soups (such as thinly sliced beefs and pork).  Often times, these soups will also require additional flavouring such as pre made broth bases or soy sauce, salt, chicken soup powder, etc…

    Chinese herbal tonics (Chinese medicines) are often boiled in this fashion for consumption.

    Desserts are also made using this method of cooking.

    One of my favourite quick boil soups is this easy one pot cabbage and sukiyaki pork quick boil soup.  It eats like a meal, serve with rice, and the soup is also delicious!  Perfect for the whole family!

    THERMAL POT BOIL

    This Recovery Healing Soup (for coughs) was made in a thermal pot and all the mushrooms, corn, and carrots were amazingly soft and cooked when dinner rolled around.  I prepared this in the morning and let it sit in the thermal pot all day.

    The thermal pot is one of the most amazing heat saving and efficient cooking methods available when making Chinese soups.  For more information on thermal pots, you can check out this post on My Introduction to Thermal Pots (actually, was super excited to unpack it!).  It’s almost like a set it and forget it thing!

    The thermal pot is similar to a long boil, except it uses the induction technology to gently cook itself.  It’s definitely best used for ingredients that require more heat to cook, so avoid leafy vegetables (until the end) as they will overcook or disintegrate.  Bones and root vegetables, along with Chinese herbs are amazing and will soften over time. 

    I will usually prepare and pre-boil the soup for 30 minutes at the beginning of the day and let it slowly cook in the pot until dinner.  Just take out and reheat to a boil and serve!

     

     

    STOVE TOP BOIL

    This is likely the most common way of cooking Chinese soups traditionally.  In Cantonese, it’s called “煲湯” simply, which is boiling soup.  In the end, you should have a soup that’s also called “老火湯” (lo fo tong) with a literal translation of “old fire soup”.  These soups are boiled a lot longer on low heat and just gently simmers until the flavours are deep, the meat is falling off the bones, and the soup is often a milky, thicker color because of its density.

    These soups often have a mix of protein, Chinese herbs, and more root vegetables over leaf vegetables.  

    This type of cooking method is energy intensive.  I usually boil first for about 30 minutes on medium-high heat and then reduce to a low covered boil for 2-3 hours. 

    One of my favourite stove top boils to create those deep, intense flavours is this Abalone Chicken Herbal Soup.  Anything with chicken and herbs usually taste better as a longer boil. 

    DOUBLE BOIL

    The double-boiling method in Chinese soup making is one of old traditions and milking the ingredients for all its flavours and nutrition.  In double-boiling, the soup itself doesn’t directly come into contact with the heat source, but rather uses either steam or boiling water as direct contact.  The most common type of double-boiling is to use a ceramic or glass pot submerged in a pot of water.  Or, in some cases, you use a melon to store the soup and submerge or steam that in pot of water. 

    The purpose of this is so that the soup itself doesn’t have the same bubbling effect and simply circulates within the inner pot itself, thereby not disturbing or physically breaking up the contents of the soup.  The flavours still some out, but most of the ingredients are intact!  This soup definitely takes more work, more equipment, is just as energy intensive as long boils, but does create a different type of soup profile.  There are certain soups that are perfect and designed for double-boils such as Korean Ginseng and Chicken soup

    What’s the best method for you?

    The things to evaluate to choose the best Chinese soup cooking method for you is to look at:

    • How much time do you have?  Quick boils are faster and more energy efficient where as you really need a few hours for long boils and double-boiling.
    • What are the ingredients you’d like to use?  Leafy vegetables are usually quick boils or if they are used in long boils, are added at the end (like watercress).  Big-boned ingredients (such as pork legs, whole chickens, beef bones) will need a longer boil to allow the meats to fully soften and to penetrate into the marrows.  
    • What equipment is available?  Thermal boiling and double boiling are equipment dependent.  So you’ll definitely need these to make these types of soups.
    • What are the desired outcomes of making a soup?  Of course, beyond tasting yummy!  That’s a given!  Sometimes we make certain soups depending on weather, our bodies, our conditions, how we’re feeling, the season, and traditions.  For example, in the winter, I tend to do more double-boil and long boils because these methods often produce more warming soups.  You can check out my post on Using TCM concepts for Chinese Soups!

    Would love to hear about your experiences with these types of cooking methods and whether you have other ones!  I am always looking for ways to try new soups, experiment with new cooking techniques, and blending modern with traditional, eastern with western!  Enjoy!!

    One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

    One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

    EXPLORE MORE

    What’s the best way to blanch meats for Chinese Soups?

    WHAT'S THE BEST WAY TO BLANCH MEATS FOR CHINESE SOUPS?(Do you use cold water?  Boiling water?  With ginger?  With instant coffee?  With salt?  What's the best way for flavour and taste experience?)One guiding principle in Traditional Chinese Medicine is the yin yang...

    Hong Kong Styled Russian Borscht Soup

    Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

    What are good replacement ingredients for peanut allergies in Chinese Soups?

    Here are suggestions for replacement ingredients for peanuts in Chinese soupsOne guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist...

    Healing Chinese Chicken Herbal Soup with Fish Maw

    Soup Name: Healing Chinese Chicken Herbal Soup with Fish Maw Traditional Chinese Name: 花膠雞湯 (huā jiāo jī tāng) Nature:  Warming Taste: Sweet and savory For more videos, you can follow us on YouTube.  The star of this soup is FISH MAW.  This takes collagen to the...

    Delicious One Pot Vegetable Vermicelli Soup for Dinner

    Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup". Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō tāng) Nature:  Neutral Taste: Sweet and savory For more videos, you...

    Hong Kong Styled Russian Borscht Soup

    Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

    ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

    Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

    5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

    5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also...

    Turn leftover rice into a delicious, warming congee with shrimp and yams

    Soup Name: Shrimp Congee with Fresh Yams and Lettuce Traditional Chinese Name: 蝦粥 (xiā zhōu) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. Want something easy?  Want something delicious? This is the perfect lunch to make in 30 minutes...

    Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!)

    Soup Name: Making a Delicious Lotus Root with Vegetables in Pork Broth Chinese Soup (with Roasted Fresh Peanuts!) Traditional Chinese Name: 蓮藕豬骨湯 (Lián'ǒu zhū gǔ tāng) Nature: Neutral Taste: Sweet  For more videos, you can follow us on YouTube. For this post, I made 6...

    GIVE YOUR LOVE OF SOUP.

    FOLLOW US AND SHARE.

    ON YOUTUBE

    ON INSTAGRAM

    ON FACEBOOK