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
Ingredients
  • 1 large slice of [url href=”http://www.thechinesesouplady.com/winter-melon/”]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
Instructions
  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!
Notes
[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)

 

Beetroot Vegetables with Pork Ribs Soup

Beetroot Vegetables with Pork Ribs Soup

Beetroot Vegetables with Pork Ribs Soup

Soup Name

Beetroot Vegetables with Pork Ribs Soup

Traditional Chinese Name:  

紅菜頭集菜湯 (hóng cài tóu jí cài tāng)

 

For more videos, visit us on YouTube.

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.

What’s involved?

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours and 15 minutes 

Serves: 6 bowls

Ingredients

Cooking Instructions

  1. In a small pot, boil some water to blanch your pork ribs
  2. Blanch the ribs in boiling water for about 5 minutes, drain and set aside (some people rinse the pork ribs with warm water to rinse away the brown foam that usually surfaces when blanching pork)
  3. In your soup pot, start boiling the water
  4. Prepare all your vegetables
  5. When the water boils, add all the vegetables and the blanched pork and longans together
  6. Boil on high for 30 minutes and reduce to a medium simmer for another 1.5 hours (or use a thermal pot)
  7. Serve and enjoy!

EXPLORE MORE

White Radish with Mushrooms and Vermicelli in Chicken Soup

Soup Name: White radish with mushrooms and vermicelli in Chicken Soup Chinese Name: 白蘿蔔冬菇粉絲雞湯 (bái luóbo dōng gū fěn sī jī tāng)   For more videos, visit us on YouTube.Sometimes, I want something relatively easy and quick to whip up all in one-pot!  Make a bit of...

How to Prepare for Sleep (with TCM Concepts)

HOW TO PREPARE FOR SLEEP (USING TCM CONCEPTS) Learn to prepare for better sleep and how you can transition your body and mind from a yang to a yin state as evenings nears and you're preparing to go to bed. Learn some simply Traditional Chinese Medicine concepts and...

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Soup Name: Recovery Healing Soup (for Wet Coughs, clearing phlegm and congestion) Chinese Name: 雪梨化痰茶 (xuě lí huà tán chá)  This tea is slightly cooling in nature and sweet to taste.   For more videos, visit us on YouTube.It seems that time of year again!  The...

Tips and Tricks for Making Amazing Chinese Soups

TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPSThere are so many little tips and tricks in the school of Chinese soup making that it's incredible!  And, it seems that different regions in China also have different tips and tricks!  I love how there's a wealth of...

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Soup Name: Fragrant potatoes and tomatoes in a milky fish broth (yup, fancy name!) Traditional Chinese Name: 番茄魚湯 (fānqié yú tāng) This name of 番茄魚湯 is literally the most staple name for any soup with fish and tomatoes in it.  Of course, get creative! This soup is...

White Radish with Mushrooms and Vermicelli in Chicken Soup

Soup Name: White radish with mushrooms and vermicelli in Chicken Soup Chinese Name: 白蘿蔔冬菇粉絲雞湯 (bái luóbo dōng gū fěn sī jī tāng)   For more videos, visit us on YouTube.Sometimes, I want something relatively easy and quick to whip up all in one-pot!  Make a bit of...

How to Prepare for Sleep (with TCM Concepts)

HOW TO PREPARE FOR SLEEP (USING TCM CONCEPTS) Learn to prepare for better sleep and how you can transition your body and mind from a yang to a yin state as evenings nears and you're preparing to go to bed. Learn some simply Traditional Chinese Medicine concepts and...

Tips and Tricks for Making Amazing Chinese Soups

TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPSThere are so many little tips and tricks in the school of Chinese soup making that it's incredible!  And, it seems that different regions in China also have different tips and tricks!  I love how there's a wealth of...

Traditional Chinese Herbal Soup (as a Hot Pot Base)

Soup Name: Traditional Chinese Herbal Soup Traditional Chinese Name: 藥膳雞煲 (yàoshàn jī bāo) This soup is warming in nature and sweet to taste.   For videos, visit us on YouTube.This soup has a very distinctive smell and taste of a Chinese medicinal shop.  It's...

Using TCM (Traditional Chinese Medicine) Concepts for Chinese Soups

AN INTRODUCTION to YIN and YANG in OUR EVERYDAY SOUPS AND FOODYes, that ever so common Cantonese phrase "yeet hay"!  Well, did you know, that yeet hay actually means, excess yang?  Although sometimes, it could be mistaken as yin deficiency.  And there are actually...

Tri-coloured Pepper Vegetarian Soup

Soup Name: Tri-coloured Pepper Vegetarian Soup

Traditional Chinese Name:  三色椒素湯 (sān sè jiāo sù tāng)

Introduction:
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?

  1. In a separate pot (not your soup pot), boil the chestnuts for 5 minutes
  2. Remove from heat and immediately peel the chestnuts (both the outer skin and the inner skin)
  3. Boil your soup water
  4. Prepare your vegetables
  5. When the water boils, add all the ingredients together
  6. Boil on medium for 1.5 hours (or use a thermal pot for at least 1.5 hours)

Any benefits?

  • 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

Any precautions?

  • Bell peppers’ benefits can be reduced when it’s been exposed to high heat (and breaks down)

 

Vegetables and Dried Octopus with Mung Beans Soup

Soup Name: Vegetables and Dried Octopus with Mung Beans Soup

Traditional Chinese Name: 雜菜綠豆章魚湯 (Zá cài lǜ dòu zhāng yú tāng)

Introduction:

When it rains, the Chinese like using beans to absorb moisture from the body. Mung beans, dried beans, red beans, green beans, yellow beans, big beans and little beans – any type of beans will do really! The octopus is known to be a heaty ingredient and therefore is balanced with the cooler mung beans. This combination with lotus root is a delicious Spring Chinese soup ideal for the whole family. I’ve also added a variety of vegetables to sweeten it and dilute the unique taste of the octopus that my children pick up on. On top of this, it gives you a hearty soup that you can eat as a meal or additional dishes to your meal – like the corn.

What ingredients are required?

1 one-foot long lotus root, cut into bite size
1 whole dried octopus, sliced
100 g of mung beans
3 large fresh carrots, sliced
3 large fresh corn, quartered
2 L of water

How do I prepare it?

  1. Soak dried octopus in cold water for about 30 minutes
  2. Boil your soup water
  3. Slice octopus in slices or quartered
  4. Wash and cut lotus root, carrots and corn
  5. Add all the ingredients into your boiling soup water
  6. Boil on high for thirty minutes and reduce to medium boil for another hour
  7. Serve and enjoy!

Any benefits?

  • Excellent Chinese soup for Spring in absorbing wetness from the body
  • This soup is an excellent source of protein and low in fat
  • No salt required as the octopus already provides enough sodium
  • Octopus is rich in calcium, phosphorous, and iron
  • Dried Octopus aids in the prevention of anemia, relieves fatigue and restores eyesight and improves liver functions

Any precautions?

  • Be sure to purchase dried Chinese products from a reputable source
  • Sometimes the octopus is really salty, so if you want to reduce the saltiness, soak in warm water for a few hours
  • Dried octopus is high in cholesterol
  • People who are allergic to shellfish may be allergic to octopus

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)

Introduction:
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: