Soup Name: Quick Boil Wintermelon, Lotus Seeds and Beef Soup
Traditional Chinese Name: 牛肉冬瓜熬湯 (niú ròu dōng guā áo tāng)
In a rush but still want to make tasty, healthy Chinese soup? There is this thing going around Hong Kong where people say that “old fire” soups aren’t always the healthiest thing. They can be heavy in ingredients and potentially an overkill on herbs, especially when boiled for so long. The latest soup fad? Quick boil soups – so lately, that’s all I’ve been making! This beef and winter melon soup is simply delicious, refreshing and super easy to make. You don’t even need the Chinese herbs to keep it simple, especially when you’re in a location where you can’t get them or they are not readily available. I ended up making this soup for lunch and used the soup base to go with noodles, perfect!
What ingredients are required?
1 pound of beef slices
1 large slice of winter melon (as much as you want to eat)
30 g dried lotus seeds
25 g white hyacinth beans
25 g fu ling or tuckahoe
20 g dried lily bulbs
1 L of chicken broth/stock
2 L of water
How do I prepare it?
- Soak in water for 10 minutes and then rinse with running water the lotus seeds, fu ling, lily bulbs and beans
- Add your water and chicken broth together and turn on high heat to boil
- Wash and slice the winter melon into edible pieces (while keep the skin on)
- When the water boils, add all the ingredients together
- Boil on high for 30 minutes
- Serve and enjoy!
- Excellent in removing heat from the body
- Mildly cooling soup that is great for the hot summer
- Easy soup to make that is tasty and the winter melon absorbs the flavor of the meat and broth making it very tasty to eat
- You can substitute the chicken stock with water, but add some salt for flavoring
- Be sure to use relatively fat free beef (you can ask your wet mart vendor for the least fat)
- Or use an oil scooper if too much fat content