Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Soup Name:

Recovery Healing Soup (for Wet Coughs, clearing phlegm and congestion)

Chinese Name:

雪梨化痰茶 (xuě lí huà tán chá) 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

It seems that time of year again!  The kids (seems like the whole city) is down with a cough and respiratory illnesses.  Some symptoms include congestion in the chest (which is like a noisy cough basically) and lots of phlegm!

This sweet tea is perfect to support and reduce coughing, including getting rid of dampness in the lungs, and eliminating this phlegm build up. 

The key ingredients here are the apricot kernals, the dried tangerine peels, and the rock sugar to eliminate the phlegm, and the barley to eliminate dampness.

This is not a replacement for any medication or doctor recommendation.  I use this purely as supplemental.

 

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Soak the tangerine peel for at least an hour until it softens.  Slice thinly or you can keep the whole piece.   I slice it so that I can play around with taste and whether it’s too bitter or not, but this is purely experimental.  I would suggest using a small piece at first.
  2. Cube the fresh snow pear, keeping the skin on (make sure it’s washed).  I’ll only use half for this recipe (3 cups)
  3. Throw everything into a pot (or a boil safe tea pot like this one I found on amazon!)
  4. Boil on medium heat for 15 minutes
  5. Strain, serve and enjoy!
Any benefits?
  • This tea is slightly cooling and designed to target the lungs
  • It helps reduce cough, clear congestion in the lungs and chest area, eliminate phlegm and dampness
  • The power ingredient here is the dried tangerine peel and is definitely an acquired taste.  It’s quite pungent, so use it sparingly at first and just try to find that balance you like.  Some people LOVE this taste and scent.
  • This is a quick boil tea and you can have a tea ready in about 15 minutes
  • A lot of these ingredients are readily available at your local Asian supermarkets
  • Some people will make a big batch of this and store in the fridge (although personally, I’d rewarm or leave it at room temperature for consumption, but hot is best!)

For videos, visit us on YouTube.

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TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPS

There are so many little tips and tricks in the school of Chinese soup making that it’s incredible!  And, it seems that different regions in China also have different tips and tricks!  I love how there’s a wealth of knowledge out there waiting to be captured, shared, and loved by the next generation and by those who love making and drinking Chinese soups!

If you have any more tips and tricks, please share!  It’s always a wonder to learn these!

There’s no right or wrong in how to make Chinese soups.  The simple act of bringing together raw and dried ingredients to create a concoction of love to share with our friends and family is highly rewarding!

One of our mission at The Chinese Soup Lady is to bring our love of Chinese soups to the world!

Here are a few videos on HOW-TO prepare certain ingredients:

 

There are so many interesting and unique ingredients that we see in the herbal stores, the specialty stores, and from our own Chinese doctors or at the wet mart.  I’ve often wondered, what is that?  Why do Chinese people eat it?  How do I even prepare it?  Along my journey, it was really speaking to so many people, being curious, and trying that I’ve figured it out!  I’m sure there are other ways to prepare it, I’ve heard a few techniques, so definitely try and see which one works for you!

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Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Fragrant Potatoes and Tomatoes in a Milky Fish Broth

Soup Name:

Fragrant potatoes and tomatoes in a milky fish broth (yup, fancy name!)

Traditional Chinese Name:

番茄魚湯 (fānqié yú tāng)

This name of 番茄魚湯 is literally the most staple name for any soup with fish and tomatoes in it.  Of course, get creative!

This soup is neutral in nature sweet to taste.

 

For videos, visit us on YouTube.

When you’ve got that milky broth going, you know you’ve got the soup base right for your fish soup.

It’s been awhile since I made a fish soup and my kids have grown up this pretty traditional Cantonese-styled soup from their grandma, so I decided to make it again in Toronto.

I wasn’t sure what type of fish I’d find at the supermarket for soup making, but it is pretty fully loaded!!   To be honest, you can use any type of fish for fish soup.  However, I would recommend using more of the bones parts of the fish.  The head is the best with the tail being second and then stomach and main body.  The head is packed full of calcium, nutrients, and collagen.  And when boiled out in soup, dissolves into the soup and gives it more of that milky disposition.  It’s truly amazing!  Read on on how to prepare the fish.

 

What’s involved?

Prep time: 45 mins

Cook time: 3 hours

Total time: 3 hours 45 mins

Serves: 8 bowls

Ingredients

Tips before you start!

  •  Pan-fry in ginger and oil (add scallions if you’d like) the first before you add it to the soup.  This will make it more fragrant and eliminate the fishy smell and taste.
  • Also pan-fry the potatoes on high heat, crusting all sides (doesn’t need to be fully cooked).  This will keep it together in the soup and prevent it from dissolving and disappearing in the soup (and makes it super fragrant)
  • Salt fish very lightly if you’d like.  For this version, I actually didn’t salt at all!  It turned out amazing and people can add salt afterwards as they like. 
Cooking Instructions
  1. .Start boiling your soup water in a soup pot on high heat
  2. Wash, clean, and pat dry your fish
  3. In a shallow pan, add in a tablespoon of oil, 8 ginger slices, and a bunch of largely sliced green onions on medium-high heat.  Let that brown a bit.
  4. Throw in your fish, browning as much of it as you can.  It doesn’t need to be fully cooked, just crisp the edges and meat on all sides.  Once done, you can turn off the heat.
  5. Once your soup water boils, add in the fried fish along with the dried longans and dried scallops.
  6. Reduce that to a medium boil
  7. You can now peel and cut the potatoes into giant chunks
  8. In a shallow pan on medium-high heat, add a tablespoon of oil and brown all the sides of the potatoes, as crispy as you can get.  This crust will keep the potatoes in tack as it boils and softens.
  9. Once that browns, throw it into your soup.
  10. Cut up the tomatoes into large quarters and drop that into your soup as well
  11. You can then prepare the abalone and drop into your soup.
  12. Reduce to a low boil for about 2-3 hours.  I did 3 hours for this.
  13. By now, you should have a beautiful milky broth.  Throw in scallions for taste.
  14. Serve and enjoy!

My kids loved this soup!  It’s something they grew up with and eat the potatoes as part of the soup.

I normally don’t keep fish soup overnight, but somehow I wanted to save some for the day after and when I went back to reheat it, the soup was congealed!!  It was amazing!  This means that the collagen (and there’s a lot) has hardened and simply gently reheat and enjoy again!

For those who love eating fish heads, I also didn’t use a soup bag as the grass carp head was pretty large.  A lot of the meat does stay in tack and have separated from the bones, so you can “fish” for them at the bottom of the soup with a scooper!  Enjoy!!

 

For videos, visit us on YouTube.

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Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Soup Name:

Recovery Healing Soup (for Coughs and Nourishing Lungs)

 

This tea is slightly cooling in nature and sweet to taste.

 

For more videos, visit us on YouTube.

Wow, there’s definitely something going around lately!  As the seasons change from fall to winter, what happens is different pathogens show up and we can’t always adapt as quickly.  

In partnership with SouperWell, a Toronto-based hand-crafted Chinese soup provider, I made the PERFECT soup this weekend for my sick family.

Seriously, my kids got sick two weeks ago, I got sick last week, and finally my husband was lucky enough to get it.  This also included my nephews and other family members all passing something around and then colleagues and hospitals concerned about filling capacity.

 

Try this recovery healing Chinese soup to help nourish, strengthen, and loosen the congestion on the chest and lungs to help with breathing.

This soup is slightly cooling, sweet to taste, and designed to remove dampness from the body.  It’s perfect for those with phlegm, runny everything (nose, throat), and sore throats.  

The soup packet itself has all the basic ingredients you’ll need to address this and I added some protein, neutral vegetables, and my all-time favourite lung power herb, the dried snow fungus.

 

What’s involved?

Prep time: 30 mins

Cook time: 1 hour (on the stove top).  30 mins before going into the thermal pot and then 30 mins before serving to soften the snow fungus.

Thermal pot cook time:  3 hours (or an eternity later)

Total time: 4 hour 30 mins

Serves: 8 bowls

Ingredients

Dried contents (in the soup package):

Additional ingredients:

  • Fresh pork (anything), I used pork legs because of the marrow content
  • frozen conch
  • Neutral vegetables (I used 1 carrot and 1 corn)
  • 1 large piece of dried snow fungus
  • 3L of water

 

Cooking Instructions
  1. Soak the dried snow fungus in a large bowl of cool water to let it expand (so you can cut out the hard, unwanted middle) – you can watch this video here on how to prepare it
  2. Soak the dried conch and dried mushrooms in another separate bowl of cool water to allow them to expand and soften as well
  3. Boil 2 pots of water, your soup water and a separate blanching pot for the pork and frozen conch
  4. While your soup water is still cold, add in the dried fig and dried snow pears.  This will ensure they don’t cook right away and allow the flavours to seep out as it warms. 
  5. When your blanching water boils, add in the fresh pork bones and frozen conch
  6. Boil this for 10 minutes or until the water boils again and you can see a layer of brown foam
  7. Remove the pork bones and conch into a separate bowl, rinse under warm water to remove any excess foam and debris.  I’ll also scrub the conch to make sure it’s super clean as I usually serve this as a side dish
  8. You can prepare your vegetables now, ensuring they are cut into bite-sized pieces
  9. When your soup water boils, add all the ingredients into the pot (except the snow fungus)
  10. Cover and boil on high heat for 30 minutes
  11. You can then transfer your soup pot to it’s thermal holder (or continue to boil on low heat for another 2-3 hours)
  12. 30 minutes before you serve, put the pot back on the burner on medium heat and add in the prepared snow fungus
  13. Serve and enjoy!
  14. You can remove the mushrooms and the conch from the soup, slice into small pieces, and serve as a side dish with soy sauce.  So yummy!
Any benefits?
  • This soup is perfect for nourishing and tonifying the lungs
  • It helps with cough, especially a wet cough where there is phlegm, congestion in the chest, and difficulty breathing
  • It’s a cooling and sweet soup that is perfect for the whole family
  • Start with this amazing soup herbal base and add either chicken or pork, or keep it vegetarian with more neutral (or slightly cooling) vegetables such as corn, carrots, chayotes, or fresh Chinese yam.

For videos, visit us on YouTube.

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Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Soup Name:

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Traditional Chinese Name:

羅漢果菊花茶 (luó hàn guǒ jú huā chá)

This tea is slightly cooling in nature and sweet to taste.

 

For videos, visit us on YouTube.

This morning, I woke up with a dry and itchy throat with an on and off dry cough, a bit of sore throat, some shallow breathing, and a feeling of overall cold.  This is what I call temporary yin deficiency (of the lung).  I was riding the day before in 3C and with prolonged lung exposure to a cold environment, the onset of yin deficiency was topical and pretty quick to show itself.  Which means, I could also address it right away! 

Lung yin deficiency shows up as dry and fire in the lungs, which is sometimes mistaken for excess yang.  It can feel ticklish in the throat and just not comfortable to speak.

This sweet tea will help cool and moisten the lungs and throat, calm the dry cough, and restore balance between yin and yang in the body.  Keeping monk fruit and dried chrysanthemum flowers in my pantry are great because I can quickly throw together a tea

What’s involved?

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Add all the ingredients into a ceramic or glass pot
  2. Pour in 4 cups of cold water
  3. Set to high for 10 minutes (or until it begins to boil)
  4. Cover and reduce heat to a low boil
  5. Boil for an hour
  6. When you’re ready to serve, you can drop in the rock sugar and mix until dissolved or add honey after you’ve served (as not to breakdown the honey in the boiling water)
  7. Strain and serve.  Drink hot!  Enjoy!
Any benefits?
  • This soup is perfect for nourishing and tonifying the lungs
  • It helps with cough, especially a dry cough where there is Yin deficiency (or appears as heaty)
  • It’s a sweet tea that is perfect for the whole family
  • It’s a cooling tea and helps cool and lubricate the lungs

For videos, visit us on YouTube.

The monk fruit!  This is the slightly less dry version.  You’ll notice it’s more green and less brown.  This one is a little more expensive, coming in at $2 CAD per monk fruit.  You’ll also notice a thin layer of sugared coating, so it is a bit sticky to touch, but that’s just the sugars of the fruit on the skin.  The great thing about the greener version is that it isn’t as pungent or sweet, so you can use half in a soup to give is just enough of that flavour.  If it’s the heavily dried version, I will only use a quarter in 3L of soup water.  This is also great in teas!!  

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Soup Name: Fragrant potatoes and tomatoes in a milky fish broth (yup, fancy name!) Traditional Chinese Name: 番茄魚湯 (fānqié yú tāng) This name of 番茄魚湯 is literally the most staple name for any soup with fish and tomatoes in it.  Of course, get creative! This soup is...

Recovery Healing Soup (for Coughs and Nourishing Lungs)

Soup Name: Recovery Healing Soup (for Coughs and Nourishing Lungs)   This tea is slightly cooling in nature and sweet to taste.   For more videos, visit us on YouTube.Wow, there's definitely something going around lately!  As the seasons change from fall to...

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Soup Name: Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency) Traditional Chinese Name: 羅漢果菊花茶 (luó hàn guǒ jú huā chá) This tea is slightly cooling in nature and sweet to taste.   For videos, visit us on YouTube.This morning, I...

Tips and Tricks for Making Amazing Chinese Soups

TIPS AND TRICKS FOR MAKING AMAZING CHINESE SOUPSThere are so many little tips and tricks in the school of Chinese soup making that it's incredible!  And, it seems that different regions in China also have different tips and tricks!  I love how there's a wealth of...

Traditional Chinese Herbal Soup (as a Hot Pot Base)

Soup Name: Traditional Chinese Herbal Soup Traditional Chinese Name: 藥膳雞煲 (yàoshàn jī bāo) This soup is warming in nature and sweet to taste.   For videos, visit us on YouTube.This soup has a very distinctive smell and taste of a Chinese medicinal shop.  It's...

Using TCM (Traditional Chinese Medicine) Concepts for Chinese Soups

AN INTRODUCTION to YIN and YANG in OUR EVERYDAY SOUPS AND FOODYes, that ever so common Cantonese phrase "yeet hay"!  Well, did you know, that yeet hay actually means, excess yang?  Although sometimes, it could be mistaken as yin deficiency.  And there are actually...

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...

Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Did you know that wontons literally means "cloud swallow" in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp! For more videos, visit us on YouTube.Check out the video on how to create awesome wontons at home!   What...