Mushroom Medley with Cabbage and Black Moss Stew

Mushroom Medley with Cabbage and Black Moss Stew

Mushroom Medley with Cabbage and Black Moss Stew

Soup Name:

Mushroom Medley with Cabbage and Black Moss Stew

Chinese Name:

冬菇髮菜 (dōng gū fa cai)

This dish is neutral in nature.

 

For more videos, visit us on YouTube.

In an earlier video on “How to use mushrooms in Chinese cooking” I spoke of a fear of using mushrooms.  So what better way to tackle this than to make a mushroom medley (which my hubby actually loves) with black moss (which I was also scared to use).  However, honestly, this dish is SUPER EASY and tasty!  It was amazing served with rice!

You’ll notice that a lot of these are made from dried ingredients, which means it’s pretty easy to use.  You just need a bit of planning to pre-soak, but all of these have good soak life and don’t disintegrate so you can soak in the morning to use for evening or lunch!

You can follow a video on “How to use and prepare mushrooms in Chinese cooking“.

What’s involved?

Prep time: at least 2 hours to soak, 15 mins prep

Cook time: 30 mins

Total time: 45 mins

Serves: A whole happy family!

Ingredients

 

Cooking Instructions
  1. Wash in cool water and pre-soak your dried mushrooms in separate bowls.  Use just enough water to cover them.  The longer mushrooms will absorb most of the water since expand quite a bit, but not the shiitake mushrooms so much.
  2. Soak the black moss in water, ensuring it’s fully covered.  Black moss doesn’t expand that much.
  3. Soak the dried optional tangerine peel
  4. When the mushrooms are fully hydrated, in your cooking pan, add some oil and on medium heat, gently brown the ginger and garlic (more to bring out the flavours into the oil)
  5. Pan fry the shiitake mushrooms first, browning both sides
  6. Once that’s fragrant and looking lovely, you can drop in the whole bowl of the other mushrooms, including the water they were soaking in.  This will create part of the stew base.
  7. I’ll take out the tangerine peel at this time and thinly slice 2-3 pieces and drop them into my dish as well. 
  8. Let that cook on medium heat for 5 minutes, letting it come to a soft boil
  9. Here’s when I’ll add my soy sauce and oyster sauce and let that simmer for about 5 minutes
  10. Add in the fresh napa cabbage and also your black moss
  11. To mix up your corn starch thickener:  Add the corn starch to half of cup of cold water and mix until it’s fully dissolved.  Then you can add this to you stew.
  12. Let that simmer for 10 minutes, serve and enjoy!

Tips for this dish:

  • You can pre-soak a lot of these ingredients ahead of time (first thing in the morning or when you remember) as they need to be rehydrated anyways and can stay in the water with no risk
  • Always dissolve corn starch in cold water before adding it to stews.  This will ensure it’s fully dissolved and allows to thicken consistently
  • To make this a truly vegetarian dish, you can replace the oyster sauce with hoisin sauce.
  • Keep the mushroom water in which you hydrate the mushrooms in!  This is just as tasty and will help keep the fragrance of the mushrooms in the stew!
  • This dish is saucy and savory, so perfect to be served on top of rice or noodles.
  • You can follow a video on “How to use and prepare mushrooms in Chinese cooking“.

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White Radish with Mushrooms and Vermicelli in Chicken Soup

White Radish with Mushrooms and Vermicelli in Chicken Soup

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 rice or noodles on the side and serve up this dish as a meal for your family.

This soup has got a healthy selection of protein and packs a volume of vegetables.  You can design the vegetable of your choice, and my family loves to eat siu choy (or napa cabbage), but normal cabbage, lettuce, also go well.

You can also be selective in your mushrooms.  I kind of just went with a whole bunch of fresh mushrooms from the supermarket such as fresh oyster, brown, and shiitake mushrooms.  Dried mushrooms also work well, but do need more time to rehydrate.   

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 bowls

Ingredients
  • 3 chicken thighs
  • 1 whole white radish, peeled, cubed
  • mushroom selection (your choice, I went with fresh oyster mushrooms, fresh brown mushrooms, and fresh shiitake mushrooms)
  • 3 dried shiitake mushrooms (for flavour)
  • 1 pack of dried vermicelli
  • 2 small napa cabbage (or vegetable of choice) – something with a lighter taste (so the whiter / paler the vegetable is better)
  • 1 tablespoon of dried conpoys
  • 1 tablespoon of dried longans
  • 1 tablespoon of white miso paste
  • 3-4 L of water

 

Cooking Instructions
  1. Soak the vermicelli in cool water for at least 10 minutes
  2. Chop chicken into large pieces and in a shallow pan fry skin down (no oil as needed as a lot of the fat will be rendered out).  Fry on medium heat for 5-7 minutes, flipping as it browns.  The chicken doesn’t need to be thoroughly cooked as it will be going into the soup anyways, you just want the edges to be a nice golden brown with a crust.
  3. Boil your soup water.
  4. Peel and chop white radish into cubes.  Size is up to you depending on how much time you have.  The less time, the smaller the pieces should be.
  5. When the soup water boils, throw in the pan-fried chicken thighs and white radish and boil on high for 10 minutes
  6. You can drop in the dried mushrooms, conpoys, and dragon eyes (in this case, I don’t rehydrate the mushrooms as they need a good hour sometimes, so dropping them in directly is OK)
  7. Cut up your napa cabbage in small pieces and drop into your soup, along with your selection of mushrooms
  8. Continue to boil for 10 minutes on medium heat
  9. Drop in 1 tablespoon of white miso and stir it around to make sure it’s dissolved.
  10. Finally drop in the hydrated vermicelli and boil for another 10 minutes on medium heat, covered.
  11. Top with chopped green onions or cilantro for taste.
  12. Serve and enjoy!  You can add rice or noodles as part of the meal.

Some time saving tips!

  • You can pre-soak the vermicelli first thing in the morning.  This stuff stays pretty supple throughout the day and will only soften when boiled.  If you’re going to soak them, I’d suggest to also soak the dried shiitake mushrooms, too!
  • The quicker you want your soup to cook, especially the white radish, cut the pieces smaller.  I like larger pieces because you can fish them out, but smaller will help if you’ve got a time crunch!
  • You can replace the miso paste with a soy sauce soup base (with chicken broth) as well.  I don’t use any broth powder in this case as miso is perfect on it’s own!
  • Tofu is also a great quick cook ingredient to add if you want more variety.  All types of tofu!
  • Don’t be afraid to cook the chicken on HIGH heat.  Just make sure you monitor it and turn and rotate the chicken as it browns.  Remember, you don’t need to fully cook it, you just want enough of a beautiful crust and brown so it’s crispy and already bursting with flavours!

For videos, visit us on YouTube.

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How to Prepare for Sleep (with TCM Concepts)

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 how to apply this to your lifestyle and life to create a healthier and more balanced life!

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.

 

How to use this guide:

 

  • Some tips and tricks to help replenish yin and increase yin while yang recedes as part of our evening and sleep routines.
  • Do see a Chinese medicine practitioner as this information is not a replacement for a doctor.

 

Some applied TCM concepts to help:

  • Avoid yang enhancing (or warming) foods right before sleeping. This includes: spicy and fried foods, caffeine, herbs such as garlic and ginger, dong quai, or red dates. These foods increase yang and get your blood flowing, which is not what we want!
  • Allow the body and mind to come into a yin state. This means being in that calm, steady, slower flow so that it can really slow down. Don’t exercise before sleep or this heightens the yang in your body. If your mind is very active, like you’ve just had an argument, you were studying, or doing some work, spend some time to help it transition into a yin state by doing some meditating, breathing, counting sheep (now we know why we count sheep!), or anything to slow down the yin in the mind is helpful.
  • Reduce the temperature to allow for our body to transition into yin as yang recedes. As Yin is the cooler, slower state, a lower thermostat will allow our body to be in more yin and supporting deeper sleep.  Read more here on “Using TCM concepts in our every day lives“.

 

For more videos, visit us on YouTube.

For further reading, I’ve found some more scientific and published articles.  Here are some to read up on: 

 

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

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

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 kids (seems like the whole city) is down with a cough and respiratory illnesses.  Some symptoms include congestion in the chest (which is like a noisy cough basically) and lots of phlegm!

This sweet tea is perfect to support and reduce coughing, including getting rid of dampness in the lungs, and eliminating this phlegm build up. 

The key ingredients here are the apricot kernals, the dried tangerine peels, and the rock sugar to eliminate the phlegm, and the barley to eliminate dampness.

This is not a replacement for any medication or doctor recommendation.  I use this purely as supplemental.

 

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Soak the tangerine peel for at least an hour until it softens.  Slice thinly or you can keep the whole piece.   I slice it so that I can play around with taste and whether it’s too bitter or not, but this is purely experimental.  I would suggest using a small piece at first.
  2. Cube the fresh snow pear, keeping the skin on (make sure it’s washed).  I’ll only use half for this recipe (3 cups)
  3. Throw everything into a pot (or a boil safe tea pot like this one I found on amazon!)
  4. Boil on medium heat for 15 minutes
  5. Strain, serve and enjoy!
Any benefits?
  • This tea is slightly cooling and designed to target the lungs
  • It helps reduce cough, clear congestion in the lungs and chest area, eliminate phlegm and dampness
  • The power ingredient here is the dried tangerine peel and is definitely an acquired taste.  It’s quite pungent, so use it sparingly at first and just try to find that balance you like.  Some people LOVE this taste and scent.
  • This is a quick boil tea and you can have a tea ready in about 15 minutes
  • A lot of these ingredients are readily available at your local Asian supermarkets
  • Some people will make a big batch of this and store in the fridge (although personally, I’d rewarm or leave it at room temperature for consumption, but hot is best!)

For videos, visit us on YouTube.

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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...

Tips and Tricks for Making Amazing Chinese Soups

Tips and Tricks for Making Amazing Chinese Soups

TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPS

There 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 knowledge out there waiting to be captured, shared, and loved by the next generation and by those who love making and drinking Chinese soups!

If you have any more tips and tricks, please share!  It’s always a wonder to learn these!

There’s no right or wrong in how to make Chinese soups.  The simple act of bringing together raw and dried ingredients to create a concoction of love to share with our friends and family is highly rewarding!

One of our mission at The Chinese Soup Lady is to bring our love of Chinese soups to the world!

Here are a few videos on HOW-TO prepare certain ingredients:

 

There are so many interesting and unique ingredients that we see in the herbal stores, the specialty stores, and from our own Chinese doctors or at the wet mart.  I’ve often wondered, what is that?  Why do Chinese people eat it?  How do I even prepare it?  Along my journey, it was really speaking to so many people, being curious, and trying that I’ve figured it out!  I’m sure there are other ways to prepare it, I’ve heard a few techniques, so definitely try and see which one works for you!

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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...

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...

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