Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Soup Name:

Quick Boil Pumpkin and Corn Vegetarian Soup

Traditional Chinese Name:

簡單菜湯 (Jiǎn dān cài tāng)

What started as a simple vegetable soup, turned into an interesting mix of hot and cold vegetables because I could! The children had the soup warm, served with macaroni for dinner and it’s an easy quick boil, meatless soup. You can add real meat if you’d like, ideally chicken breast or thighs for a quick boil or even Chinese preserved ham. A great, quick soup for those times when you’re just running out of time, but have a fridge full of vegetables! The base is quite easy and you can add any other vegetables that suit your taste!

For the quick boil, you’ll need to have small pieces of vegetables to enable them to cook faster and release flavours faster. I always keep the cobs for the soup base, there is SO MUCH flavour in those things! Throw everything into a pot of boiling water as a start.

Throw in the shucked loose corn and broth and boil on high heat for 30 minutes. You can throw in the snow peas to blanch for 2 minutes and then serve.  What I also did here was have extra “greek salad” ingredients (raw cucumbers, raw tomatoes, and parsley) just for fun – but it tasted awesome!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6 bowls

Ingredients

  • 1/2 fresh Japanese pumpkin, cubed (with skin off)

  • 2 fresh corn, shucked (keep the cob for the soup)

  • 20 fresh snow peas

  • 1 teaspoon of vegetable broth powder (or half a cup of vegetable soup stock)

  • 2 L of water

Cooking Instructions

  1. In a pot of boiling water, add cubed pumpkin, corn cobs, corn kernals and stock (or powder)
  2. Boil in high for 30 minutes
  3. Before serving, blanch the snow peas in the soup for 2 minutes
  4. Serve and enjoy!

The beauty of this is that you can add in your choice of cubed vegetables, such as carrots, radish, and even tomatoes that compliment the sweet flavours of the pumpkin.  

Alternatively, you can use miso paste instead of chicken powder, which is just as tasty as  quick boil!

 

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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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Vegetarian Chinese Broth

Vegetarian Chinese Broth

Vegetarian Chinese Broth

Soup Name:

Vegetables Chinese Broth

Traditional Chinese Name:

蔬菜湯 (shūcài tāng)

Nature:  Neutral in nature

Taste: Sweet and savory

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This is basically vegetables and water, but to think that a combination of the right vegetables can be so tasty! You really don’t need to add any additives such as salt, sugar or meat because it really is delicious as it is. Consider using a variety of vegetables as well, such as red beets (which I will try as a recommendation from a friend), potatoes, yams, Chinese yams and more. This soup is ideal for any age group, condition and individual!

What’s involved?

Prep time: 15 mins

Cook time: 60 minutes 

Total time: 75 mins

Serves: 8 bowls

Ingredients

Cooking Instructions

  1. Rinse and prepare all vegetables and set aside
  2. Begin to boil your soup water
  3. When soup water boils, add all the ingredients together
  4. Boil on high for an hour
  5. Serve and enjoy!  NO SALT NECESSARY!

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Chinese Pumpkin with Sweet Potato and Tomato Soup

Chinese Pumpkin with Sweet Potato and Tomato Soup

Chinese Pumpkin with Sweet Potato and Tomato Soup

Soup Name: Chinese pumpkin with sweet potato and tomato soup

Traditional Chinese Name: 三甘湯 (sān gān tāng)

Nature:  Slightly warming

Taste: Sweet

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The name is quite interesting because I learned about this soup from my vegetable vendor in the wet mart in Hong Kong.  The 3 (三 – sān) implies 3 keys vegetables ingredients, that being:  Chinese pumpkin, sweet potato and tomatos.  The base of this soup is rich in vitamins, extremely sweet and a neutral soup for the whole family to drink.  You can add other ingredients to this vegetable soup pending your creativity and physical needs.

What’s involved?

Prep time: 15 mins

Cook time: 90 mins

Total time: 105 mins

Serves: 6 bowls

Ingredients
Cooking Instructions
  1. Boil your soup water
  2. Blanch pork in boiling water
  3. Cut up pumpkin, tomatoes, sweet potatoes and onions into large cubes
  4. In a shallow pan, quickly fry the onions (optional step, but it really enhances the flavour of the onions in the soup)
  5. When water boils, add all the ingredients together
  6. Boil on high for 30 minutes, reduce to simmer for another hour.
  7. Serve and enjoy!

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Pumpkin (Chinese)

Ingredient Name: Pumpkin (Chinese variety)

Traditional Chinese Name: 南瓜 (nán guā)

The Chinese pumpkin is similar to the Japanese pumpkin in taste and do produce a very similar sweetness to soups.  It’s a great texture to eat when boiled soft and packed with nutrients.  Not always the easiest ingredient to find (even in wet marts), but if you can find it fresh and available, pick one up!

What is this?
  • A gourd that is part of the squash family
  • This type of pumpkin is seedless and come in relatively large sizes
  • There are a variety of pumpkins that come in skin colours of orange, yellow, green, white, red and gray
  • They are cooked in a variety of ways:  boiled, in pies, soups, cakes, cookies, seeds, fried, baked, steamed, desserts
  • Pumpkins provide a good source of carbohydrates and are extremely high in Vitamin A, C,  and betacartone (the stuff that’s good for your eyes)

How do I prepare it?

  • Cut the pumpkin into halves and quarters first using a large knife
  • You can then slowly peel away the skin by resting the pumpkin flat on one-side and slicing away the skin
  • Some people will boil the skin with the soup (although this completely up to you)

Where can I buy this?

  • Most asian supermarkets will carry Chinese pumpkin
  • Your local wet mart will also carry it

What is the cost?

  • On average, a half-sized Chinese pumpkin will cost $20-$25 HKD (as pictured above in size)

Any benefits?

  • Pumpkins are extremely high in Vitamin A, C, and beta-carotene
  • They are a good source of carbohydrates

Any precautions?

  • Be careful of cutting pumpkins, it is not an easy task

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