Wolfberry Leaf with Egg Drop in Chicken Broth

Wolfberry Leaf with Egg Drop in Chicken Broth

Wolfberry Leaf with Egg Drop in Chicken Broth

Tea Name:

Wolfberry Leaf with Egg Drop in Chicken Broth

Chinese Name: 

枸杞雞湯 (gǒu gǒu jī tāng)

Nature:  Warm

Taste:  Sweet, Salty

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A delicious soup that is rich in the unique flavors of the wolfberry leaves.

The very neat thing about this soup is that the base is an old fire soup, while when adding the final ingredients, it’s a quick boil soup. This is a classic from my mother and she even grew her own wolfberry plants (in our backyard!) just for the sole purpose of making this soup!

What’s involved?

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 8 bowls of soup

Ingredients
Cooking Instructions
  1. Prepare snail by thoroughly cleaning and rubbing it in warm water
  2. In a pot of hot water, blanch chicken, pork shank and snail
  3. Begin to boil your soup water and add conpoys and longans
  4. When water boils, add both blanched chicken and pork shank (this is the base of your soup)
  5. Boil on high for 30 minutes and then reduce to a simmer for another 1 hour
  6. Wash wolfberry leaves and set aside
  7. When ready to serve, add wolfberry leaves and boil for 5 minutes on high heat (or until leaves are soft)
  8. Slowly pour in scrambled eggs while continuously mixing the soup, boil for another 5 minutes

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Tips:

  • Start this soup as a long boil (the chicken soup base) and allow the flavours of the soup to come out (no wolfberries, no eggs)
  • When you’re ready to make the egg drop, scoop it out separately in another pot before you add the egg drop, this will help preserve the base soup and lasts longer (if you plan to keep it in the fridge)
  • Wolfberries leaf are quite distinctive in taste and boil quickly, if it’s the first time trying (or you have children), add it in slowly or a little at a time and taste it

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Easy Cream of Corn and Egg Drop Soup

Easy Cream of Corn and Egg Drop Soup

Easy Cream of Corn and Egg Drop Soup

Soup Name:

Easy Cream of Corn and Egg Drop Soup (Basic version)

Chinese Name: 

玉米湯 (yù mǐ tāng)  

Nature:  Warm

Taste:  Sweet, Salty

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This is one of the easiest soups to make and the ingredients are easy to find and pending your creativity, you can make it hearty and tasty for your kids.  My dad used to make this all the time and I still love it! 

There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC soups!  This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).

It is also known as the “egg flower soup”, which I love!  Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!

 

What’s involved?

Prep time: 5 mins

Cook time: 10-15 mins

Total time: 15-20 mins

Serves: 4 bowls

Ingredients

Optional ingredients:

  • 1/4 pound of ground meat (pork or chicken)
  • 1 cup of frozen vegetables (peas, corn, carrots)

 

Cooking Instructions
  1. Boil water with can of creamed corn
  2. In a separate bowl, crack open and scramble the chicken eggs
  3. Add additional ingredients as necessary
  4. When boiling, slowly stream in scrambled eggs while stirring soup
  5. Boil for another 5 minutes
  6. Serve, garnish, and enjoy!

Check out this “souped” up version of a Chinese-styled (warming version) cream of corn and egg drop soup.

I went with a slightly warmer version, adding red goji berries and dried red dates, including garnishing with sesame oil.  If you want this even warmer, add in sliced ginger and even one large dried tangerine peel (which you can fish out afterwards).

 

 

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