soups

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One of my favorite soups that you have to try.  This is a very unusual soup that most people have never heard of.  It is made with Chinese herbs and is slowly simmered to bring out all the flavors.  Any type of figs can be used: green, purple or black.

Ingredients:

2 lbs figs, stems removed and cut in half length

1/2 lb pork bones (or beef, chicken, etc.)

4 dried jujube fruit (red dates)

1/4 c goji berries

6 dried loong ngans (dragon eyes)

dried tangerine peel (about 1/2" x 4")

Directions:

Put all ingredients in a pot.  Cover with water.  Bring to a boil and simmer 2-3 hours.  Serve soup with a little bit of each ingredient.

 Sinigang is a popular Filipino sour soup known for its savory and tangy flavor. It is typically made with tamarind as the souring agent, along with various meats such as pork, beef, shrimp, or fish. Other ingredients commonly include  spinach,   eggplant, string beans, and sometimes green chili peppers for added spice.

The soup is enjoyed with rice and is a staple in Filipino cuisine, often served during family gatherings or on rainy days. There are different regional variations of sinigang, and the choice of meat like pork, chicken or beef and additional ingredients can vary based on personal taste. 

Ingredients:

1 onion, sliced

2 tomatoes, thinly cut

2 lbs belly pork, cut into chunks

2 T fish sauce

8 c water

1 pkg Tamarind soup mix

1/2 lb daikon, sliced

1/4 lb taro (small or large, cut in chunks)

1/4 lb long beans, cut into 2" pieces

2 long eggplants, cut diagonally

1/2 lb okra, stems cut off

1-2 large mild peppers, optional

1 handful oong choy (swamp cabbage, water spinach), cut into 4" pieces

2 tomatoes, cut into wedges

1 t salt

1/2 t pepper

Directions:

Heat large pan, add pork and stir until browned and lots of the fat is released.  May take 10- 15 minutes.  Remove meat and drain off the oil.  In the same pot, saute onion and thin cut tomatoes.  Add back pork and mix well, scraping bottom of pot to release browned bits.  Add fish sauce, water and tamarind mix.  Bring to a boil and simmer 1/2 hour or till meat is tender.  Ladle off excess grease from top of soup.  Add veggies (daikon, taro for 5 minutes; beans, eggplant, okra and peppers for 3 minutes.  Add oong choy and tomato wedges for 3 minutes.  Adjust seasoning by adding more fish sauce, salt and pepper if necessary.

This Thai coconut shrimp soup is fragrant, creamy, and has a perfect balance of spicy, savory, and tangy flavors. It’s sure to be a hit at any meal! Adjust the level of spiciness by adding more or less Thai chilies according to your preference. 

Ingredients:

1 13 ounce can coconut milk

4 c water

1 stalk lemon grass, smashed

5 large Kaffir leaves

3 inch piece of galangal, sliced, or use cilantro root if you have it

1/4 c fish sauce

1/4 c lime or lemon juice

1 can mushroom, rinsed and drained

1 Thai chilis, mashed,

1/2 small onion, sliced

1/2 pound shrimp, shelled and deveined

chinese parsley to garnish

Directions:

Put everything in a pot except parsley garnish and shrimp. Bring to a boil and simmer 45 minutes. Add shrimp and cook till just pink.

Watercress is a popular vegetable in Hawaii and can be turned into all kinds of dishes including Chinese soup with pork and creamless watercress soup.  Both are very healthy,  have very little calories and are super nutritious.  Chinese like to have soups as part of the daily dinner and goes well with any kind of main courses.  The elderly especially love these soups because they are very warming and tasty.

Ingredients For Chinese Watercress Soup With Pork:

1 T oil

1 small bunch of watercress, cut in 2-3" pieces.  If it's the long bunch that are about 12" long, use half 

1/4-1/2 lb pork, sliced

1 T minced garlic

1 T minced ginger or 2" piece, smashed

1 quart homemade stock, homemade or commercial

1 T soy sauce

Directions For Chinese Watercress Soup With Pork:

Heat a medium sized pot, add oil and swish around.  Saute pork till not raw color.  Add ginger and garlic and saute  for 2 minutes.  Add watercress and stir till wilted.  Add stock and soy sauce.  Bring to boil, cover and simmer for 1/2 hour.

Ingredients For No Cream Watercress Soup

2 T oil

1 c onions, diced

1 medium potato, peeled and diced

1 bunch watercress, washed and cut into 2" pieces

Salt and pepper to taste

1 quart stock

Directions For No Cream Watercress Soup

Heat large saucepan, add oil.  Saute onions and garlic.  Add potatoes and cook about 5 minutes till translucent.  Add watercress and stir till wilted.  Add some stock and stir to avoid burning.  Add 1 quart stock, bring to boil and simmer 30 minutes till all veggies are very soft.  Season with salt and pepper.  Use immersion blender in pot and grind till all ingredients are pureed.  You may also puree in a blender.

Egg Drop Soup is a popular Chinese soup familiar to everyone who frequents Chinese restaurants or buffets.  It dates back to the Chinese imperial courts and was one of the tests of a chef who could produce the fine wisps of egg with the delicious broth.  It is one of the simplest recipes that can be made in a short time.  No chewing is involved so it is good for children and the elderly.

Ingredients:

4 c good broth-homemade from bones and vegetables, canned or paste (usually chicken)

2 T cornstarch

1 t ginger, minced

1/2 t garlic, minced

2 eggs plus 2 egg whites

1 t sesame oil

2 stalks green onions, chopped

1/2 c corn, fresh, canned or frozen

Optional:1/4 c frozen peas or carrots

Salt and pepper to taste

Directions:

Whisk 1st 4 ingredients till well mixed.  Bring to a boil.  Whisk eggs and whites.  Remove from heat.  Slowly whisk in egg mixture.  Stir in oil, onions and corn.  Season with salt and pepper to taste.

 Salmon head soup is full of nutritious benefits and is high in Vitamins A, C, D and E and rich in omega 3 fatty acids.  It is an excellent remedy for colds and the flu.  It also boosts the immune system.  Thai style is full of herbs, onions and tomatoes.  It is delicious, the flesh is soft and you can eat the skin and collagen from the cartilage.  The soup warms your body and is good on a cold night.

Ingredients:

1 salmon head, cleaned and rinsed well and cut in half

1 onion, sliced

1 T garlic, minced

2 slices galangal (Thai ginger)

1 large stalk lemon grass, thick part smashed to release juices

2 T fish sauce

2 tomatoes, cut into wedges

3 T chili paste with soy bean oil

2 quarts water

3 kaffir lime leaves, bruised

Directions:

Put everything in a large pot, bring to a boil and simmer one hour.  Discard lemon grass, galangal and kaffir lime leaves before serving. 

This is a very traditional recipe that very few people make today and only the  high end restaurants serve this elegant dish.  My mom used to make this for special occasions and guests were happy to eat this delicious soup filled with meats, vegetables and herbs.

Ingredients:

1 small whole winter melon (5-7 pounds)

1 T oil

1 lb chicken, diced

1/2 lb ham, diced

6 small dried mushrooms, soaked till soft, stems removed and sliced

1 can button mushrooms, halved ,and liquid saved

1 can gingko nuts, drained

1/3 c dried lotus seeds, soaked till soft

1 quart beef or chicken stock

Directions: 

Scrub white powder off skin of melon.  Slice 2" off the top to make a cap.

Scoop out seeds and membranes and discard.  Heat a pot, add oil, saute pork belly until pink disappears.  Add chicken and saute.  Add ham and stir well.  Add the rest of the vegetables and mix well.  Stir in liquid from canned mushrooms and stock.  Use a deep pot and  put a rack on the bottom.   Place squash in a bowl to keep squash from moving.  Put squash and bowl on the rack in the pot.  Scoop vegetables, meat and stock into the squash cavity up to the top of the squash.  Pour stock over.  Place cap on squash.  Pour about 2-3 " of water into the pot .  Place pot on stove, bring the water to a boil on high.  When it boils, turn to low and let simmer for 3 hours.  Check water level every so often.  The leftover filling and stock may be cooked in a small pot and cooked for about an hour.  Use the excess to refill the squash.  To serve, scoop out some squash and ladle in some filling and soup into individual bowls.

This is the best bone broth full of nutrients, vitamins and minerals made from all kinds of meat bones and vegetables.  It is full of collagen, protein and gelatin, which nourishes the gut, skin and joints.  It is easy to digest, even if one has digestive issues.  It helps to stabilize blood sugar, eases heartburn, constipation, diarrhea, gas and bloating.   It can also help with weight loss.  People can see results sometimes within 24 hours.

Ingredients:

4 lbs bones

2 T apple cider vinegar

2 t salt

1 t peppercorns

1 large onion, unpeeled and quartered

4 " piece of ginger, smashed

1 head garlic, unpeeled, cut in half crosswise

2 lbs vegetables, cut into large chunks such as:  carrots, celery, parsnips, etc.  Can use frozen scraps and wilted veggies

Handful of fresh herbs of your choice-parsley, thyme, rosemary, dill, oregano, etc.

Directions:

Add bones, cider vinegar, salt and peppercorns to the instant pot.  Add water to pot to cover meat by 2".

Cook on hi for 1 hour.  Add the veggies and herbs and cook for 1 more hour.  Strain, removing bones and vegetables.  Let broth cool and refrigerate overnight to so fat rises to top and hardens.  Next day, scoop out solid fat and discard.  Liquid will be gelatinous.  Store in containers.  To drink, put some in a cup and microwave.  Drink at least 1 cup a day or sip throughout the day.  If desired, the meat and veggies can be saved to eat separately.  Amazing, this broth fills you up and you don't get as hungry when drinking the broth.  Season with more salt if desired.  Broth can be used for soups, gravy, cauliflower rice, mashed potatoes, stews and marinades.

Chinese have many different kinds of soups.  The short and simple  version takes about an hour to make and the long version takes about 3 hours.  Many different kinds of vegetables can be used such as:  Chinese mustard cabbage, won bok, bok choy, watercress, etc.  In this recipe, tender hairy squash is used and cooks fast.   Soups are eaten almost daily in Cantonese households.  You may also use chicken, beef or fish for the base.  This is a very healthy and nutritious recipe for everyone to enjoy.

Ingredients:  

1 T oil

1/2 to 1 lb pork, lean or belly pork, sliced

2 lbs Chinese hairy squash, hair rubbed off with hand or back of knife and sliced into 1/2" pieces

2" piece of ginger, unpeeled and smashed

2 cloves garlic, smashed

2 T soy sauce

2 T chicken broth powder or paste

2 quarts water

Directions:

Heat pot.  Swish oil to coat bottom.  Saute meat till browned and not pink.  Stir in ginger and mix for about 30 seconds.  Add a little water so contents won't burn.  Add squash and cook for 2 minutes.  Pour water in and add soy sauce and broth powder.  Mix well and bring to a boil.  Simmer for 30 minutes.

There are many versions of oxtail soup from different countries but the Hawaiian version is outstanding with some Asian ingredients.  People wait for oxtail to go on sale to make the soup because it is quite pricey.  The meat is so tender from slow cooking and the broth is delicious.

Ingredients:

6-7 lbs of oxtail

1 lb raw, peeled peanuts, soaked to soften overnight

4 star anise

 2" piece of ginger, smashed

1 T salt

3 carrots, sliced diagonally 1/2" thick

4 celery stalks, cut in 1" pieces

1 small head kai choy (Chinese mustard cabbage), sliced in 1" pieces

6 dried mushrooms, soaked, stems removed and sliced

Directions:

Wash oxtails and soak in cool water for 1/2 hour or more, changing water several times to remove blood.  Drain and wash off any scum.  Trim off any excess fat.  In a large pot, add oxtail and cover with 2" of water.  Bring to a boil and simmer 1 hour.  Ladle out scum and grease.  Wrap star anise and ginger in cheesecloth and tie in a bundle with string.  Add bundle to pot along with peanuts.  Bring to a boil and simmer 1 hour.  Every so often ladle out more grease.  Add cabbage, celery and carrots.  Bring back to a boil and simmer 1/2 hour.  Meat should be very tender "falling off the bone".  Add more salt if necessary.

Serve with garnishes and hot rice.

Garnishes:

grated ginger

cilantro

green onions

This is a delicious and pleasant soup that is warming to the system.  Select herbs give this dish a delicate sweetness and is not bitter.  It takes less than an hour to prepare and is an old time recipe.  Most people do not add the herbs but you will love the addition once you taste it.  This is a takeoff on one of my mom's traditional herb soups with many other herbs.  You can purchase small quantities in Chinatown.

Ingredients:

2 t oil

1/2 pound belly pork, sliced

1 T ginger, minced

1 T garlic, minced

1/4 c goji berries (gi gee)

3 red dates (hoong jau)

1 honey date (mut jow)

6 dried dragon eyes (loong ngan)

1 dried cake seaweed, softened in water a few minutes

1 Chinese okra (see qua), peeled and sliced

1 pkg scallop balls (frozen)

1 qt water

1 t salt

1 T chicken broth powder or paste

Directions:

Soak goji berries in a little water to cover (if very dry).  Soak dragon eyes with water to cover (if very dry).  May take up to an hour to hydrate.

Heat a large pot and add 2 t oil.  Stir fry belly pork with ginger and garlic for 5-10 minutes till browned and no longer pink.  Add 2 cups water, bring to a boil and simmer 15 minutes.  Add goji berries, honey date, red dates, dragon eyes, seaweed, Chinese okra, scallop balls, 2 c water, salt and broth powder.  Bring to a boil and simmer another 15 minutes.  Soup is ready to serve.

 Vichyssoise soup is a classic French soup made with potatoes and leeks.  The potatoes provide the creaminess and thickness.  The leeks have a mild onion taste.  The soup is usually eaten cold but can also be served warm.   When hot, the soup is thinner, but when refrigerated, the soup becomes thicker due to the starchiness of the potatoes.  This recipe is simple to make and is very delicious and satisfying. It is good for hot summer days or cold blustery winter nights.  

Ingredients:

 1 large onion, sliced 

3 large leeks 

2 T butter 

3 large potatoes, peeled and sliced

1 quart chicken broth 

1 t salt 

2 c half and half 

2 c milk 

1 c heavy cream  

Directions:

 Wash leeks well.  Sometimes dirt and mud hide between layers.   Cut off root and dark green tops and discard.  Peel off dry outer layers.  Slice into 1/2 " pieces crosswise and wash again.  Heat a large pot.  Melt butter and saute onions and leeks on medium heat until softened (10-15 minutes).  Push down on leeks to separate into rings.  Keep stirring and do not leave unattended as leeks and onions will stick to pot and burn.  Add potatoes, broth and salt.  Stir well, bring to a boil, cover and simmer about 35 minutes until potatoes are very soft.  Turn off heat, place pot on counter.   Puree with immersion blender till very smooth.  If you like it chunky, stop at any time.  Stir in half and half and heavy cream.  Garnish with thin slivers of green onions. 

 Note:

 If you don't have an immersion blender, you can use a blender, Blendtec or Vitamix.  Do not fill container more that 3/4 of the way as the liquid will rise and splash. 

 Hearty, healthy soup made with lots of meat and vegetables.  Good for cold weather and pair it with rice, Artisan or French bread or corn bread.  Simple to make with only a few ingredients.  

Ingredients:

 2 cans kidney beans 

3 quarts water 

2 1/2 lbs ham bones or ham hocks 

1 onion, chopped 

3 carrots, sliced or diced

2 stalks celery, sliced or diced

1 small head cabbage, diced 

3 cloves garlic, smashed

1 green bell pepper, diced

(2) 8 oz  cans tomato sauce 

6 peppercorns 

1 T parsley, dried or fresh, chopped 

3 Bay leaves 

1 lb Portuguese sausage, diced 

Salt and pepper to taste 

1 T Worcestershire sauce  

Directions:

 Put bones in a large pot and add 3 quarts of water.  Boil and simmer 1 hour. Ladle off fat and discard.  Put the rest of ingredients in and bring back to a boil.  Simmer for 1 hour more.  Soup is done.  Remove bones and take off remaining meat and add to soup.  Serve hot.  Note: If using ham hocks, rinse, add water to cover.  Bring to a boil and simmer half an hour.  Discard water to get rid of salt.  Add water and cook about an hour or until fork tender.  Proceed as above. You may use dry beans such as:  pinto, navy, kidney, etc.  Soak overnight, then cook till fork tender. 

 Bird's Nest Soup (In Wo in Cantonese), is well known to Chinese and other Asians around the world.  It is delicious and most people have never tasted it because it is so expensive.  A pound of intact bird's nest can range from $2,000 to $10,000 a pound, depending on the size and quality of the nest.  Broken nests are cheaper.  The bird's nest soup has many nutritional and medicinal values.  Not many restaurants serve this soup because of the cost to prepare.  Therefore, one bowl of bird's nest soup can be $100 or more.  The soup is often made sweet by the addition of rock sugar and Chinese red dates.  I prefer the savory taste as my mom and most of the Chinese community in Hawaii made it with chicken stock.

Ingredients: 

2.2 oz or 63 gm bird's nest 

2 quarts of rich chicken broth 

2" piece of ginger, smashed 

1 t salt 

1 T Chinese wine,

 1 c cooked chicken, finely diced

 1 c cooked ham, finely diced  

Green onions, chopped for garnish 

 Directions:

 Put bird's nest in a large bowl and cover with water.  Let sit overnight.  The bird's nest will expand.  Drain off the water by pouring into a fine wire strainer and set aside.  In a large pot, pour in 2 quarts of rich chicken broth and bring to a boil.  Add the bird's nest, ginger, salt and wine.  Bring back to a boil, cover and simmer for one hour.  Turn off heat, discard ginger and stir in 1/2 c of the chicken. Ladle into individual serving bowls.  Garnish with more chicken and some ham.  Garnish with green onions. 

This is a thick and rich soup made with lots of tomatoes and basil.  It is good on a cold day and goes well with grilled cheese sandwiches.

Ingredients:

1/4 c olive oil plus 2 T 

3 lbs Roma tomatoes, cut in half lengthwise or in 1/4's if large (may use other types of tomatoes)

2 large onions, cut in chunks

6 cloves garlic, smashed

2 T butter

28 oz canned tomatoes

4 c Thai or other basil, packed

1 t fresh thyme

2 quarts chicken stock

Directions:

Preheat oven to 400 degrees.  Line half sheet pan with foil or parchment paper.  Put tomatoes  in pan, drizzle with 1/4 c olive oil, salt and pepper and mix well.  Bake for 45 minutes.  Heat large pot and add 2 T oil and 2 T butter.  Saute onions and garlic till translucent.  Add canned tomatoes, roasted tomatoes, basil, thyme and stock.  Bring to a boil and simmer 40 minutes.  Cool some and put through a food mill or grind in Blendtec or food processor.  Don't fill more than 1/3 full as contents will expand and may overflow.  Soup should be somewhat chunky.  If you want it smooth, grind for a longer time.  Serve with a dollop of plain yogurt, creme fraiche or sour cream.

  Won Ton Soup is a famous Chinese soup that can be eaten for breakfast, lunch, dinner or a snack.  It can be made with pork, chicken or shrimp and is often garnished with char siu, shrimp, crab, green onions and cilantro or Chinese parsley.   When noodles are added, the soup dish is then called won ton mein.  

Ingredients:

Pork Hash Mixture:  

2 lbs ground pork

1 lb shrimp, deveined and chopped

1 T soy sauce

1 T oyster sauce

1 T wine 

1 t sesame oil

2 t cornstarch

2 eggs

1/4 t pepper 

1 T garlic, minced 

1 T ginger, minced

1/2 c green onions, chopped 

Directions:

  Put all ingredients in a large bowl and mix well.  This is the filling for won ton, gau gee (fried in rectangular form), siu mai (steamed pork hash in round wrappers), pot stickers, and steamed pork hash).

 Directions:

 Use square won ton wrappers.  Put about a teaspoon filling on each skin with a corner facing you.  Roll forward twice, flip other corner over, hold two ends in each hand between thumb and index finger, place one end over the other in the back and seal with a dab of water. See video for explicit directions. Make all and place on tray.  When ready to eat, cook in boiling water about 5 minutes.  Place in hot broth to keep from sticking.  For individual servings, place in bowl, ladle hot soup over and add desired toppings:  char siu, lup cheong, shrimp, crab,  Chinese cabbage, green onions, Chinese parsley (cilantro), etc. Note:  Do not make too many at a time as the moisture makes the won tons stick to any surface and may stick to each other.  If you want to make a lot, flash freeze them on a tray, wait until it's not sticky, then put them in a plastic bag and keep in the freezer until ready to use.  You can drop won tons in boiling water or deep fry them while still frozen. Chinese noodles and skins have a lot of cornstarch so it's necessary to cook it in boiling water and drain to remove the starch.   Pasta products do not need rinsing because there is no starchy residue.   You can use chicken broth or add bouillon powder to boiling water for a quick and delicious soup.  You may also make your own nutritious soup with bones saved from chicken, beef, pork, and shrimp shells.  Can also be fried.     

 Jook is common in East Indian and Chinese homes and was associated with poor people because the addition of water or stock stretched the soup to feed many people especially during wars, disasters and famine.  It can be made with leftover rice to reduce waste.  It is easily digested and is especially good for young children and for those who are sick.  Jook is eaten all over the world and every culture makes some type of rice soup.  It can be eaten for breakfast or any time of the day.  Some restaurants in Chinatown Hawaii often serve jook as a midnight snack along with other side vegetable or meat dishes.  For many households, everyone looks forward to turkey jook the day after Thanksgiving.  You may also use stock, shredded meat and cooked rice to save time. In the video, I said to use 3 quarts of water for the stock, but the correct amount is 6 quarts.  

Ingredients for stock: 

Turkey carcass and bones from a 20 lb turkey

6 qts water 

2 carrots, cut in chunks

1 onion, cut in wedges 

3 stalks celery, cut into 4" pieces

1" piece of ginger  

How To Make The Turkey: https://youtu.be/mmVafEaFI5k

Ingredients for Jook:

3 qts stock 

2 cups raw rice 

1 c onion, diced 

1 c celery, diced 

1 c carrots, diced 

Meat picked from cooked turkey carcass plus extra roasted turkey as desired, diced  

Directions: 

Add all ingredients to a large pot to make stock.  Cover and bring to a boil, simmer for 2-4 hours.  Skim off fat and impurities from top and discard.  Put chinois (strainer) in another large pot and pour bones and veggies in. Remove chinois and set aside.  Save  meat from bones.  You should have about 3 quarts of stock.  If not, add some chicken broth.  Add raw rice, bring back to boil and simmer for 1 1/2 to 2 hours, adding meat and veggies after 1 hour.  Stir occasionally with wooden spoon to prevent sticking.  Ladle into individual bowls and garnish with condiments.  Green onions, chopped Cilantro, chopped Lettuce, shredded Chinese pickles of any kind Ginger, shredded Fried garlic and onions (bottled)  Pee Dan (thousand year egg) Soy sauce