Quick Boil Chinese Soup Tips

Quick Boil Chinese Soup Tips

Quick Boil Chinese Soup Tips

So I’ve had various enquiries as to what constitutes a great quick boil and what are some tips I use for quick boils. It started out as a conversation with a colleague who said “I don’t have time to make these old fire Chinese soups!”, and I thought, well… there is a whole repertoire of quick boils soups available, why don’t I show my readers some and demonstrate just how easy and simple Chinese soups can be?

 

As a start, quick boil soups are soups that you typically can make under 30 minutes of boil, with 10-15 mins of prep time and is ready for immediate consumption.  Basically, you either have limited time or your stomach is demanding something quick.

 

 

Here are some common ingredients used in quick boil Chinese soups:

 

  • Melons make great quick boil candidates (winter melon, bitter melon, fuzzy melon, even watermelon and honey dew can be used!).
  • Fresh leafy greens such as bak choy, choy sum, napa cabbage are easy editions. Leafy vegetables tend to fare better in quick boil soups rather than old fire (or double-boiled soups).
  • Those great (smelly) dried Chinese seafood you find at the wet mart or Chinese herbalists are excellent! These include dried scallops (or conpoys), snails, conch, octopus, squid (cuttlefish), shrimp and whatever else you can find are excellent flavour enhancers when needed on such short notice.
  • Dried Chinese vegetables such as Chinese mushrooms, monkey head mushrooms,  and dried bak choy are also great quick boil additions! You’ll just need to soak the first thing you do if you’re preparing this soup.
  • Ready to go meats such as preserved Chinese Ham, cooked beef, fish, cuttlefish balls that are ready-to-serve or even any leftover meats such as pork ribs, steamed pork patty, chicken wings can be thrown into a quick boil.
  • Tofu! Tofu is a delight to add to quick boil soups. Tofu balls, large tofu chunks, ready-to-serve-tofu, tofu slices, however you can find them – you can definitely use them! A great vegetarian protein addition.
  • Easy meats such as fresh chicken wings, drumsticks, breasts, or sliced beef are good – you can even use frozen ones and use room temperature water to thaw quickly by soaking them in the water and changing the water a few times.

 

Here are also a few tips and tricks I’ve used for quick boil soups. Actually, I’d almost say they are critical to the success of the soup because you’ve got one constraint against you – time.

 

  • Use small cuts for everything – small cubes are best, especially for melons and vegetables such as carrots. Or go thin, like 2 cm thin slices of carrots, radish, mushrooms, etc..
  • Shuck corn if you like the corn separate, this will cook way faster. You can also use the cobs as part of the soup base.
  • Cut meats into smaller bite-sized pieces as well – they will also cook faster and as the water boils, it will release the flavours from more parts quicker.
  • Broths are your friends. If you need to enhance flavours, use chicken, beef or vegetable broth to boost the taste of the soup. Be sure to use MSG free ones.
  • Consider using the soup to help boil other parts of your dinner. For example, I will use the soup to boil broccoli for the children or choy sum for us. It’s a win-win situation!
  • If you’d like the soup to last a few days, you can definitely store leftovers in the fridge to be reheated up to 2-3 days later. I like making a bigger batch so I can consume later as to economize my efforts.

 

Try any of these quick boil soup recipes

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

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Fish Maw Chicken Egg Drop Soup

Fish Maw Chicken Egg Drop Soup

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Bitter Melon Soup with Corn and Pork Meatballs

Bitter Melon Soup with Corn and Pork Meatballs

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Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

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Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo

I know, the orzo doesn't make it very Chinese, but my family loves small-sized pasta that I decided to turn this soup into a solid meal for the children. This is another quick boil vegetarian soup that can be done in under 30 minutes. For my kids, I added pan-fried...

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Soup Name: Snow Pear and Dragon's Eye Sweet Dessert SoupOne day, in the thick of a winter evening, when all the children lay sleeping, I suddenly had this urge for something sweet, crunchy and hot.  No panic.  Taking a peek in the fridge, I found one giant snow pear...

Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth

  This is the start of the "Quick Boil Series" of soups.  It was requested by a friend who wanted to know how to make healthy, but quick soups for those busy-body people.  In general, quick boil soups take around 10 minutes to prepare and about 25-30 minutes to...

Simple Vegetable Soup for Children

Simple Vegetable Soup for Children

Soup Name: Simple Vegetable Soup for Children Traditional Chinese Name: 簡單菜湯 (Jiǎn dān cài tāng)  At the last minute, I needed to stay home and make dinner - so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a...

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Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

When you want to go meatless, but don't want to trade off flavour!  For more videos, visit us on YouTube.There are so many options when you want to replace meats in Chinese soups!  I try to keep the flavour profile of the soup without compromising it with the...

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Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth

Quick Boil Winter Melon Soup

Quick Boil Winter Melon Soup

 

This is the start of the “Quick Boil Series” of soups.  It was requested by a friend who wanted to know how to make healthy, but quick soups for those busy-body people.  In general, quick boil soups take around 10 minutes to prepare and about 25-30 minutes to boil and contain easy-to-find, supermarket type ingredients that are readily available so not a lot of planning is required.  This is one of my favourite quick boil soups – the winter melon. To start, quick boil soups usually require smaller cuts of vegetables or meats (so that they soften quicker and you can extract the flavours more quickly). The winter melon is a classic example of boiling it for around 30 minutes and you’ll find the flesh has become translucent and soft and edible. It’s simply delicious, suitable for the whole family and super easy to make!

Soup Name: Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth

Traditional Chinese Name:  冬瓜冬菇 玉米 雞熬湯(dōng guā dōng gū yù mǐ jī Áo tāng)

To see the full recipe, scroll down to skip my commentary.

What you’ll need in the simplest of terms are: dried Chinese mushrooms, a handful of dried conpoys (or scallops), a slice of winter melon, fresh corn, chicken breast and either chicken broth or chicken broth powder. To be honest with you, I don’t really measure or scientifically size the ingredients, I just put whatever amount I feel like depending on what I like to eat – which is more corn and more winter melon, so just go with what you like. It is, after all, your soup.

Start with soaking the mushrooms and dried conpoys. You’ll need a good 5 minutes to get the mushroom stems nice and soft, so for those who don’t eat them or prefer not to eat them, you can cut them off and then quarter or slice the mushrooms thinly. I keep these mushrooms in the freezer and they have been there for 6 months plus and are still great!

Chinese mushrooms ready for soup!

Chinese mushrooms ready for soup!

Mushrooms soaking in prep for quick boil soup

Mushrooms soaking in prep for quick boil soup

 

During this time, you can begin to boil your soup water. For a family of four, I used about 3 L of water and had plenty to go around. You can then begin to peel and slice your winter melon. In normal old fire Chinese soups, I would keep the skin on, but for quick boils, I would recommend removing the skin. This way, the winter melon softens much quicker, but you can add the skin into the soup for flavour.  The winter melons are normally sold like this (if they are the large ones). The vendors or supermarket will already pre-slice them for you, so simply shave the skin off lying it flat on one side.

Winter Melon

Winter Melon

After that, cube the winter melon so they are literally bite-sized. This makes them quicker to soften and cook and also, easier to eat!

cubed winter melon for soup

cubed winter melon for soup

The next things to do are slice the chicken breasts into bite-sized pieces as well. Keep them cubed and consistent with the size of the winter melons. No real reason other than the fact that it’s symmetrically similar and will also cook faster. You can also slice your mushrooms into cubes or into thin slices as pictured below. Similarly, bite-sized for ease of cooking.

Sliced Chinese mushrooms ready for soup

Sliced Chinese mushrooms ready for soup

Same for the corn. The smaller the cut of the corn, the quicker it will cook and consistently “small” with the rest of the soup ingredients. In this case, I quartered them.

Fresh corn ready for soup

Fresh corn ready for soup

Once the water boils, throw all the ingredients together. People do ask me why I use boiling water in so many of my soup recipes, it’s because the immediate contact with heat cooks the meat or vegetables faster and prevents too much slow breakdown of the meat overtime and you’re able to save time by boiling it in parts.

Throwing all the ingredients together

Throwing all the ingredients together

 

Boil on high heat until it really comes to a big boil again – which should be about 5 minutes. Once it’s boiling, reduce heat to a medium boil – but leave it covered (in order to maintain some pressure in the pot) for another 20 minutes. At this time, I will add either half a cup of chicken stock or 1 teaspoon of powdered chicken bouillon. This way, enough time has passed for the flavours of the ingredients to come out and you can taste how much you want to further season the soup. Don’t forget to taste it along the way! You’ll know it’s close to being done with the chicken breast has turned complete white and opaque and your winter melon is a nice translucent colour.

 

Quick boil winter melon soup

Quick boil winter melon soup

Serve and enjoy! Don’t forget to scoop out the delicious ingredients to eat as part of your hearty soup.

Quick boil winter melon soup

Quick boil winter melon soup

 

Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 4 bowls
Ingredients
  • 2 medium-sized chicken breasts, bite-sized cubed
  • 1 2-inch thick slice of [url href=”http://www.thechinesesouplady.com/winter-melon/” title=”fresh winter melon”]winter melon[/url], skinned and bite-sized cubed
  • 2 fresh [url href=”http://www.thechinesesouplady.com/corn/” title=”Fresh corn”]corn[/url], quartered
  • 7-8 dried [url href=”http://www.thechinesesouplady.com/chinese-mushrooms/” title=”dried Chinese mushrooms”]Chinese mushrooms[/url], sliced thinly
  • 5 pieces of [url href=”http://www.thechinesesouplady.com/scallops-dried-conpoy/” title=”Dried conpoy”]dried conpoy[/url]
  • 1 teaspoon of powdered chicken bouillon
  • 3 L of water
Instructions
  1. Being by soaking Chinese mushrooms in warm water for 5 minutes
  2. Start to boil your soup water
  3. Cube chicken breast
  4. Slice and cube winter melon – don’t throw away the skin (use it in the soup)
  5. Quarter corn
  6. Drain mushrooms and remove the stems with a knife of scissors and slice thinly
  7. When your soup water boils, throw all your cut ingredients into the soup (add the bouillon last)
  8. Boil on high for 5 minutes
  9. Reduce boil to a medium-boil for another 20 minutes
  10. Taste and add chicken bouillon (try 1 teaspoon first)
  11. Boil for another 5 minutes
  12. Serve and enjoy!

 

I personally love winter melon, especially when it’s softened and melts in your mouth! A great quick boil soup for any newbie or professional soup chef. Enjoy and thank you!