Sweet Potato, Corn and Chinese Yam in Fish Soup

Sweet Potato, Corn and Chinese Yam in Fish Soup

Sweet Potato, Corn and Chinese Yam in Fish Soup

Soup Name:

Sweet Potato, Corn and Chinese Yam in Fish Soup

Traditional Chinese Name:

蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)

Nature:  Neutral

Taste: Sweet and savory

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This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!

What’s involved?

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour and 20 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  1. In a shallow pan, fry the fish with the ginger until the meat is cooked and the edges are slightly crispy
  2. When cooked, set aside to cool
  3. Prepare vegetables and take caution with the Chinese Yam (wear gloves or keep the skin on)
  4. Boil your soup water
  5. At this time, you can put your cooled fish into a soup bag.  This will allow all the bones and meat to hold together as the fish disintegrates during boiling (safer for children) and easier to strain the soup for service
  6. When the water boils, add all the ingredients together and boil on high for 30 minutes
  7. Reduce heat to simmer for another 30 minutes
  8. Salt to taste if needed, but try it first
  9. Serve and enjoy!

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Salted Mustard Greens with Tofu in Fish Soup

Salted Mustard Greens with Tofu in Fish Soup

Salted Mustard Greens with Tofu in Fish Soup

Soup Name:

Salted Mustard Greens with Tofu in Fish Soup

Traditional Chinese Name:

酸菜豆腐魚湯 (suan cai dòu fu yú tāng)

 

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This quick boil soup is an excellent pre-dinner appetizer. With its slight sour tang and refreshing clarity, it is relatively easy to make and very healthy for the whole family. Depending on the type, brand and preservation process of the mustard greens, your soup color can range from pale yellow to a bright yellow (as picture above). With a variety of textures in the soup, it serves as a great supplement to dinner and is an excellent source of protein. This is considered a great summer soup.

What’s involved?

Prep time: 15 mins

Cook time: 30 minutes

Total time: 45 mins

Serves: 4 bowls

Ingredients

Cooking Instructions

  1. Soak the preserved mustard greens in warm water for 10 minutes
  2. Wash and rinse your fish in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup)
  3. Pat dry with a paper towel and salt lightly
  4. In a frying pan, heat oil until hot and fry ginger and fish slices until golden brown
  5. Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces)
  6. Boil your soup water
  7. Rinse preserved mustard greens in running water and slice into edible pieces
  8. Rinse tofu and cut into large pieces
  9. Slice the century eggs in half
  10. When the soup water boils, add ginger, fish, preserved mustard greens, and tofu together
  11. Boil on high for 30 minutes

Any benefits?

  • Naturally salted because of the mustard greens, so no salt needed!
  • High source of protein and low in fat
  • Excellent source of vitamins B1, B2, B6, C, and E, folic acid, calcium, carotenes, manganese, copper, potassium, iron and fiber
  • Great for your bones and plenty of anti-oxidant

Any precautions?

  • If you’re concerned about the level of saltiness of the preserved mustard greens, you can soak them longer (for at least an hour)
  • Be sure to buy preserved mustard greens from a reputable source and be sure to check the expiry date
  • Be sure to use stiff tofu as this is the only type that will sustain its shape and form when put in boiling water.  Soft tofu will break apart, while still tastes OK, the soup doesn’t look as clean
  • Remove all the bones of the fish as I am not boiling with a fish bag (or take caution when serving children)

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Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

Strengthen spleen and remove dampness with this warming Chinese herbal tea

Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

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Tea Name: Apple Cinnamon Chinese Herbal Tea for Eliminating Damp-Wind and Damp-Heat Traditional Chinese Name: 蘋果祛濕茶 (píng guǒ qū shī chá) – direct translation here is “apple remove damp” tea. There are many damp removal Chinese herbal teas and this one blends flavours...

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Soup Name: Cantonese-styled Tomato Fish Soup (with vegetables) Traditional Chinese Name: 番茄魚湯 (fān qié yú tāng). The literal translation of this is Tomato Fish Soup. However, this is such a generic name for the soup base (consisting usually of fish and tomatoes), but...

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Century Egg with Chinese Parsley Soup

Soup Name: Century Egg with Chinese Parsley Soup

Traditional Chinese Name: 芫茜皮蛋魚湯 (yán qiàn pídàn yú tāng)

Introduction:

This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups.  While some people don’t like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion.  As a result, the soup is slightly sweet and has a refreshingly mild taste to it.  You can use a variety of meats and other vegetables as desired.

What ingredients are required?

1 fresh big fish stomach, largely sliced
3 fresh slices of ginger
1 tsp of salt
2 fresh bunches of Chinese parsley
4 century eggs, washed and halved
2 L of water

How do I prepare it?

  1. Wash and rinse big fish stomach in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup)
  2. Pat dry with a paper towel and salt lightly
  3. In a frying pan, heat oil until hot and fry ginger and big fish stomach slices until golden brown
  4. Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces)
  5. Boil your soup water
  6. Rinse Chinese parsley in running water
  7. Wash and peel century eggs in running water, be sure to remove all the shell and coating
  8. Slice the century eggs in half
  9. When the soup water boils, add ginger, fish, century eggs, and Chinese parsley together
  10. Boil on high for 30 minutes
  11. Salt as necessary (but taste it first!)

Any benefits?

  • Excellent in removing heat from the body
  • Mildly cooling soup that is great for the hot summer
  • Easy soup to make
  • Great soup base for the addition of other meats and vegetables

Any precautions?

  • Menstruating or women in their first trimester should consume with caution as it is a cooling soup
  • Be sure that the fish stomach has not disintegrated, if it has, use a strainer to catch the pieces if serving to children (or use a soup bag)