Luo Han Guo in Watercress Soup

Luo Han Guo in Watercress Soup

Luo Han Guo in Watercress Soup

Soup Name:

Luo Han Guo in Watercress Soup

Traditional Chinese Name:

羅漢果西洋菜湯 (luó hàn guǒ xī yáng cài tāng)

Nature:  Cooling

Taste: Sweet and savory

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This soup is excellent for assisting in coughs and removing phelgm.  It also aids in providing moisture (with the chestnuts) to the body and lungs for those dry autumn and winter months.  It is considered a pretty sweet soup and ideal for all ages.

What’s involved?

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours and 20 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  1. Pre-marinate the pork overnight with the salt (although this step is not necessary)
  2. Boil your soup water
  3. Blanch pork shank in a separate pot of boiling water for 7-10 minutes until you see some brown foam come to the top.  This step will also rinse the salt from the pork bones.
  4. In another separate pot, boil chestnuts for 2-3 minutes.  Remove from water and peel while still hot (removing the outer and inner skin).  You can also use prepackaged deshelled chestnuts, but I find they aren’t as sweet or tasty! 
  5. Start with a quarter of the dried luo han guo and rinse in warm water.  I will smash the whole dried fruit with the flat side of a butcher’s knife and use only the outer shell and not the insides.
  6. Wash and soak apricot kernals and tangerine peel in warm water
  7. When the water boils, add all the ingredients together except the watercress (this should be added last because it will stay relatively crunchy before consumption)
  8. Boil on high for thirty minutes and reduce to a simmer for another 1.5 hours (or use a thermal pot)
  9. When almost ready to drink, re-boil and add in watercress.  Boil on high for 10 minutes (or until desired softness of watercress)
  10. Serve and enjoy!

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Chayotes and Corn with Seabed Coconut in Pork Broth

Soup Name:  Chayotes and Corn with Seabed Coconut in Pork Broth

Traditional Chinese Name: 合掌瓜玉米海底椰豬骨湯 (hup jeung gwa yù mǐ hai di ye zhū gǔ tāng) 
 
Introduction:
A neutral soup that aids with cough and cold symptoms, it’s mildly sweet and brings moisture to the body.  Rich ingredients make for a rich broth.  Baby and pregnant friendly, it’s a great soup!

What Ingredients are required?

1 pound of fresh pork bones 
15 fresh chestnuts
3-4 fresh chayotes
2-3 fresh corn
5-6 fresh seabed coconuts (or Coco de Mer)
1 piece of dried tangerine peel
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 chestnuts and boil for 10 minutes (or until shell is soft)
  5. Peel chestnuts while they are still hot (use gloves or towel)
  6. Wash, cut and cube chayotes (with skin) and corn 
  7. Wash and soak seabed coconut and tangerine peel
  8. When the water boils, add all the ingredients together
  9. Boil on high for thirty minutes, reduce to a simmer boil for another 2 hours
  10. Serve and enjoy!

Any benefits?

  • Helps with cough symptoms
  • Neutral soup ideal for children and pregnant woman
  • Chestnuts help add moisture to body
  • Low in fat soup with high protein value in its content

Any precautions?

  • Be sure to purchase seabed coconut from a reliable source
  • If intended for helping cough symptoms, don’t use carrots (as carrots will enhance coughing)

Pork Bones and Lotus Root with Chestnuts Soup

Soup Name: Pork Bones and Arrowroot Soup

Traditional Chinese Name: 蓮藕栗子湯 (lián ou lì zi tāng)


Introduction:

This savory soup is sweet in taste and healthy to eat.  It’s rich in vitamins and fiber and is neutral for your body.  Caution may need to be taken with chestnuts as it can potentially be allergenic, although it is not very common.


What Ingredients are required?

1 pound of fresh pork bones
2 large lotus roots
3 large dried dates
5-6 pieces of dried scallop
10 – 15 chestnuts

1 teaspoon of salt (to marinate the pork bones)

How do I prepare it?

  1. Mix salt and pork bones together and let sit in a bag for at least an hour (best overnight)
  2. Wash the pork bones thoroughly in cool running water
  3. Start boiling your water soup and add the dried dates and conpoys
  4. In a separate pot, blanch the pork bones and strain it to remove any dirt and debris from the blanching
  5. Add the pork bones and chopped lotus root to the boiling water of your soup
  6. In a separate pot, boil the chestnuts for 5 minutes
  7. Strain and immediately peel the shell and outer skin
  8. Put the peeled and boiled chestnuts into your boiling soup
  9. Boil together for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup.  It is best eaten when the pork is falling off the bones.

Any benefits?

  • This soup is high in fiber and is good for muscles, nerves and veinous system

Any precautions?

  • The longer you boil this soup, the tastier it gets, but that also means the chestnuts will begin to disintegrate.  If boiled too long, the chestnuts will thicken the soup and its remnants will sink to the bottom.