Papaya and Peanuts in Pork Broth

Papaya and Peanuts in Pork Broth

Papaya and Peanuts in Pork Broth

Soup Name:

Papaya and Peanuts in Pork Broth

Traditional Chinese Name:

木瓜花生豬骨湯 (mù gua huā shēng zhū gǔ tāng)

This soup is slightly warming in nature and sweet to taste.

 

For videos, visit us on YouTube.

My mother-in-law made this soup one day and it was so simply brilliant, that I tried it myself. I am a fan of boiled peanuts and papaya is a neutrally healthy fruit to add to soups. You can use either unripe red papayas or green papayas. The red papayas are definitely sweeter, but you need to use the unripe ones so they don’t disintegrate too badly in the soup. The green papayas aren’t as sweet, but have a lingering sweet taste that’s quite delicious in itself. I loaded in the peanuts and eat them as a meal – yum!

What’s involved?

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hours 40 mins

Serves: 6 bowls

Ingredients
  • 100g raw peanuts
  • 2 raw green papayas
  • 1 pound of fresh pork shank
  • 10 large dried dates
  • 2 L of water
Cooking Instructions
  1. Start boiling your soup water in a large pot (thermal ideal)
  2. In a smaller pot, bring enough water to cover the pork shank to a boil and blanch the pork for 5 minutes in the boiling water, remove when done
  3. Cut the papayas into large cubes
  4. When your soup water boils, add all the ingredients together
  5. Boil on medium heat for 30 minutes (ensuring a constant boil)
  6. Reduce heat to a low boil for another 1 hour (or place into thermal pot)
  7. Serve and enjoy!
Any benefits?
  • This soup is perfect for the whole family and can be made with readily available ingredients
  • You can substitute peanuts for walnuts or chestnuts, both adding a nutty, earthy and crunchy texture to the soup
  • Green papaya won’t disintegrate as easily as red papaya and is packed full of vitamins A, C, E and fiber
  • Green papayas are also amazing for strengthening the spleen and lungs

For videos, visit us on YouTube.

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Walnuts and Cashews in Pork Broth

Soup Name: Walnuts and Cashews in Pork Broth

Traditional Chinese Name: 合桃素湯 (hé táo sù tāng)

Introduction:

This interesting soup is mainly composed of round stuff (little nibbles of things) like nuts and beans.  This soups excellent for “brain” and “memory” development (so says my herbalist) and great for kids.  This soup does need something to punch up the taste because without additional veggies, it really does taste a bit bland and nutty, so I threw in a pumpkin (which still didn’t make it sweet enough, so maybe throw in some carrots and corn too).  Next time.

What ingredients are required?

1 pound fresh pork shank
20g of peeled cashews
20g of peeled walnuts
2-3 large dried dates
1 fresh lily bulb (or dried)
10 pitted red dates
20 dried lotus seeds
1 whole Japanese pumpkin, largely sliced with skin
40 g red kidney beans
2 L of water

How do I prepare it?

  1. Soak the cashews, walnuts, dates, lily bulb and beans in warm water
  2. Begin to boil your soup water
  3. In a separate pot of boiling water, blanch the pork shank for 5 minutes and drain
  4. Wash and chop pumpkin into slices (while keeping skin to prevent the pumpkin from disintegrating)
  5. When your soup water boils, throw all the ingredients together
  6. Boil on high heat for 30 minutes and reduce to a medium boil for another 1.5 hours
  7. Serve and enjoy!

Any benefits?

  • Excellent soup for eyes and brain development (especially in children)
  • Ingredients are readily available
  • Soup is low in fat

Any precautions?

  • This soup has a strong nutty taste, so you can consider masking it with  more veggies (ie: corn, carrots, squash)
  • Caution for children under 2 (as walnuts & cashews may be a risk for nut allergy)

Snow Pears, Chayotes and Seabed Coconut in Pork Broth

Snow pear Chayotes in Pork Broth

Snow pear Chayotes in Pork Broth

Soup Name: Snow Pears, Chayotes and Seabed Coconut in Pork Broth

Traditional Chinese Name: 雪梨合掌瓜湯 (xuě lí hup jeung gwa tāng)

Introduction:
A mildly cooling soup that helps relieve heatiness, assist in cough and is naturally sweet.  It’s great for kids, easy to make and contains all natural ingredients.  You can use chicken meat with this instead of pork bones (or pork shank).  If you can’t get fresh (or frozen) seabed coconut, the dried version is sufficient (although not as sweet, so you can substitute additional snow pears).

What Ingredients are required?

1 pound of fresh pork bones
3 fresh chayotes, quartered and cored
5 fresh seabed coconuts, halved
4 fresh snow pears, halved and cored
1 tablespoon of apricot kernels
2-3 L of water

How do I prepare it?

  1. Boil your soup water
  2. Boil another pot of water to blanch your pork bones (blanch in boiling water for 5 minutes)
  3. Remove pork bones from water and set aside
  4. Rinse in warm water, core both chayotes and snow pears – cut both into large, edible portions
  5. Rinse seabed coconut in warm water and halve
  6. When soup water boils, add pork bones, chayotes, snow pears, seabed coconut and apricot kernals
  7. Boil on high heat for 30 minutes and reduce to a simmer for another hour

Any benefits?

  • Mildly cool and appropriate for children
  • Naturally sweet and nutritious

 

Any precautions?

  • Pork bone soups often do produce quite a big of fat (over pork shank), so be sure to use an oil scooper to remove the fat before serving
Bok Choy with Chinese Ham in Pork Broth

Bok Choy with Chinese Ham in Pork Broth

Bok Choy with Chinese Ham in Pork Broth

Tea Name:

Dried and Fresh Bok Choy in Pork Broth

Traditional Chinese Name:

菜乾白菜湯 (cài gān bái cài tāng)

This soup is cooling in nature and sweet to taste.  It targets to support the lungs and stomach.

Visit us on YouTube for more tea and soup videos.

One of the best smelling Chinese soups I have ever made.  It is deliciously sweet and extremely beneficial to the lungs with it’s perfect combination of Chinese herbs that target to moisturize, heal, cleanse the lungs.  The dried bok choy and preserved Chinese ham are a great and common Cantonese combination for soups.

This soup is more heavy on the Chinese herbs side.  A majority of the herbs listed below target the lungs primarily, clearing heat from it, and dispersing phlegm and fluids from the body (mulberry root, codonopsis root, and the luo han guo).  This soup is great if you’ve got a wet cough, feeling heavy in the chest with a lot of congestion (in the nose, too!), and feeling heaty in the body (very scratchy and swollen tongue).  This is a sign of excess yang (or yin deficiency).   

You can find some of these Chinese herbs in the soup section of Asian supermarkets for sure.  They are definitely available in your Chinese herbal shops and also your Chinese doctors (who also carry the shops as part of their practice).

 

 

What’s involved?

Prep time: 15 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 45 mins

Serves: 6 bowls of soup

Ingredients

Cooking Instructions

  1. Blanch fresh pork shank in a pot of boiling water
  2. Boil your soup water
  3. Prepare carrots and corn by cutting into edible pieces
  4. Rinse well in warm water the dried bok choy and all of the additives (other ingredients)
  5. When water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to simmering for another 1.5 hours

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Corn, Pumpkin and Carrots in Pork Broth

Soup Name: Corn, Pumpkin and Carrots in Pork Broth

Traditional Chinese Name: 玉米南瓜蘿蔔湯 (yù mǐ nán guā hóng luóbo tāng)

Introduction:
Another variation of vegetable pork broth.  The beauty of pork broth and natural vegetables is the different types of soups you can make based on seasonality and availability of various vegetables.  I like orange veggies because of their intensity of beta-carotene and it eats like a meal.  Just another great soup that is naturally sweet and perfect for the whole family.

What Ingredients are required?

1 pound of fresh pork shank
3 large carrots
2 fresh corn
1/2 fresh Japanese pumpkin

1 teaspoon of salt (for marinating pork)
2-3 L of water

How do I prepare it?

  1. Marinate pork in salt overnight (to expel the fire in the pork)
  2. Boil your soup water
  3. In a separate pot, boil water to blanch your pork
  4. Wash and chop all ingredients (pumpkin is both OK with or without skin)
  5. When your soup water boils, add all the ingredients together
  6. Boil on high heat for 30 minutes, reduce to a medium boil for another 1 hour
  7. Serve and enjoy!

Any benefits?

  • Soup extremely high in Vitamin A, C, and beta-carotene
  • 100% natural ingredients ideal for children and pregnancies

Any precautions?

  • None!