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.
Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6 servings
1 large slice of winter melon, 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
Start boiling your soup water
Wash the winter melon skin and then peel the skin off the winter melon and cube the remaining winter melon flesh
Rinse the beef and fish balls in warm water
When the water boils, throw all the ingredients together
It’s Chinese New Year’s and what better time to make a blood red soup than this special holiday? The red beet is as red as a vegetable as you can get and mixed with other hearty vegetables, makes for a meal in itself!
Use any type of pork meat and boil it for the red beets to seep out its rich, vibrant red. I forewarned the children that this would be a more “unique” soup, but after one sip, they loved it! It’s also a very neutral soup ideal for the whole family.
At the last minute, I needed to stay home and make dinner – so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a quick-boil Chinese soup with noodles. I say quick-boil because this soup took me about 10 minutes to prep and then boiled on medium-high heat for about 30 minutes. On top of that, we ended up eating all the contents as sides, which saved me even more time! It pays to have extras in the fridge sometimes!
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6 bowls
1 tablespoon of dried shredded conpoys (can use whole ones as well)
Traditional Chinese Name: 三色椒素湯 (sān sè jiāo sù tāng)
I was inspired to make this soup from my mother-in-law, who used the tri-coloured peppers with pork in one of her soups. You don’t immediately associate these peppers to taste good in soups, but with the right combination of ingredients, it’s actually pretty tasty and extremely healthy! I went for a vegetarian soup to keep it clean and simple and used chestnuts to enhance the soup flavour (instead of meat). My husband is normally not a fan of my “natural & bland” soups, but he thought this was a hit and went back for thirds. To have the kids drink more, I made Japanese noodles and used the soup as the soup base and they drank/ate it all – fabulous!
Amount serves: 8 large bowls
What Ingredients are required?
10 fresh chestnuts, peeled 1 red bell pepper, halved 1 large white onion, halved 1 yellow bell pepper, halved 1 green bell pepper, halved 3 large fresh corn, quartered 3 fresh tomatoes, halved
3 L of water
How do I prepare it?
In a separate pot (not your soup pot), boil the chestnuts for 5 minutes
Remove from heat and immediately peel the chestnuts (both the outer skin and the inner skin)
Boil your soup water
Prepare your vegetables
When the water boils, add all the ingredients together
Boil on medium for 1.5 hours (or use a thermal pot for at least 1.5 hours)
This soup contains no fat
All natural ingredients serves as a hearty meal
Bell peppers are an excellent source of carotenoids, Vitamin C, A, B6 and E
This soup is packed with antioxidants, which help in staying youthful!
All the ingredients of this soup are readily available and easy to find
Bell peppers’ benefits can be reduced when it’s been exposed to high heat (and breaks down)
This nice slightly sweet and very tart tea was introduced by my herbalist who suggested I make it for my dad (while he was visiting HK). The tea is designed for people who would like to lose weight, reduce the fat content in their bodies, reduce blood pressure, reduce cholesterol and help clear the blood of the impurities that come with a not so healthy diet. That’s not to say my dad’s not healthy, but he does enjoy all foods – so this tea will help balance out a delicious, heavy meal and aid in digestion. The tea is super tart, so you can add either apples or a sprinkle of sugar to sweeten it up. It’s best drank either at room temperature or hot.