Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)
Soup Name:
Vegetarian Green Radish and Carrots Chinese Soup Packs (optional shrimp for pescatarians)
Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang)
Nature: Slightly cooling
Taste: Sweet
You can follow this video first on “How to make Frozen Chinese Soups in bulk“.
The business case for making frozen soup packs in bulk!
This use case continues to amaze me! Literally, this morning, I was like “I feel like soup” and I took out another one of these soup packs (this one to be precise because I made extra for me and my pescatarian friend) and tossed it into the rice cooker, topped up with water, added a few red dates and an hour later, had soup ready for lunch and dinner.
To start, I did a survey when I first initially created these for friends and the time saving is phenomenal.
On average, it takes someone 2-3 hours of time to make a Chinese soup (beginning to end with checking). Compared to using frozen premade soup packs using a rice cooker, it takes 5 minutes of work (and then 60 mins of no supervision) with an upfront investment of 2-3 hours to make 6 soup packs. So on average, you are saving 14 hours of time over 6 soups. The math isn’t perfect, but this was my best estimate based on answers from friends. That’s HUGE!
This soup was designed originally as vegetarian, but I did throw in some dried scallops and dried shrimp for my pescatarian friend.
The beauty of having these resources is the ability to create these soup packs in bulk and custom to your conditions, the weather, and your diet.
You can custom this as well by adding more or less protein (even throw in pork ribs) as you’d like. The nuts are great additions, as it adds flavour (in place of meats), but you can also go with dried mushrooms to add that extra flavour as well.
Key note is that soups without proteins, especially vegetarian soup packs, can be made in almost half the time. I find I spend a lot of time on the meats, particularly if I am blanching or frying.
What’s involved?
Prep time: 60 mins
Cook time: no cook time when preparing soup packs, but if I do cook 1 frozen soup pack in a rice cooker, takes about 60 mins
Serves: 6 frozen soup packs (each with 4 servings)
Ingredients
- 2 large fresh green radish, cubed
- 3-4 medium sized carrots, cubed
- 6 teaspoons of fresh peeled peanuts (you can use dried unsalted as well)
- 18 fresh peeled chestnuts (you can use frozen or pre-peeled and cooked as well)
- 18 dried figs (any time will do)
- 3 teaspoons of dried baby shrimp
- 3 teaspoons of dried baby scallops
Preparing the soup packs
- If you’re using dried shrimp or scallops, you can optionally pan fry them on low heat with a bit of oil until they are golden brown to create a more fragrant taste
- Chop up all your vegetables into similar inch-cubes, trying to keep them consistent in size so that they are also stackable.
- Also measure out all the Chinese herbs into separate bowls, that way it’s much easier to distribute as you make your soup packs.
- Using your soup bags, stack your ingredients starting with vegetables first and then I will sprinkle the additives and herbs around the gaps in between (peanuts, scallops, shrimp, chestnuts) ensuring that I count out evenly so that I can make 6 packs.
- Using your vacuum sealer, seal each pack and then freeze immediately for usage later.
0 Comments