Category: Soup

Shanghainese Wonton Soup (小馄饨汤)

yields 6 servings worth of wonton; the rest of the recipe is for 1 serving of wonton soup

Shanghainese Wonton Soup

Ingredients

  • 1 package extra thin wonton wrappers (about 60)
  • wonton filling
    • .25 lb ground pork
    • pinch of salt
    • pinch of sugar
    • pinch of chicken powder
    • pinch of tapioca starch
    • dash of sesame oil
    • dash of rice wine
    • 1 tsp of water
  • .5 cup chicken broth
  • .5 cup water
  • seaweed
  • .5 tsp mini dried shrimp (pale, NOT the same thing as dried shrimp) for 1 serving
  • .25 green onion, chopped

Instructions

  1. Begin by wrapping wontons. For each wonton, place wrapper on one hand. Place .5 tsp of filling in the middle of the wrapper. Make a fist to close the wonton. Repeat until wrappers used up.
  2. Make 1 serving of wonton soup.
  3. Boil 10 wontons (more if desired) until they float.
  4. Mix chicken broth and water, boil.
  5. Put wontons and chicken broth/water mixture into a bowl.
  6. Add seaweed, shrimp, and green onion`.

Notes

  • freeze extra wontons

Pork Sparerib Noodle Soup (Clear Broth) (清炖排骨面)

serves 4

Pork Sparerib Noodle Soup (Clear Broth)

Ingredients

  • 1 lb pork spareribs
  • 3 oz. salted pork
  • 1 Tbsp rice wine
  • 2 slices ginger
  • 8 oz. noodles
  • 2 green onions

Instructions

  1. Boil spareribs for 5 minutes, drain water and rinse.
  2. Add salted pork, 4 cups of water, rice wine, and ginger to the spareribs. Simmer for an hour.
  3. Boil noodles.
  4. Pour soup and meat over noodles, garnish with sliced green onion, serve.

Braised Beef Noodle Soup (红烧牛肉面)

Braised Beef Noodle Soup

Ingredients

  • 1.5 lb beef bone
  • 1 lb beef without bone, cut into about 2″ cubes
  • beef soup seasoning
    • 5 slices ginger
    • 1 stick cinnamon
    • 2 pieces star anise
    • 1 tsp peppercorn
    • 2 Tbsp black bean garlic sauce
    • 2 Tbsp cooking wine
    • 1 Tbsp light soy sauce
    • 1 Tbsp dark soy sauce
    • 40 g Chinese rock sugar
    • 1 tsp chicken powder
    • .5 tsp chili oil
    • .5 tsp chinese black vinegar
  • chopped scallion
  • any noodles

Instructions

  1. Wash beef bone and beef without bone. Boil for 5 minutes, then wash.
  2. Fry ginger, cinnamon, star anise, and peppercorn in some oil until fragrant. Add beef bone and beef without bone, fry for 5 minutes.
  3. Add black bean garlic sauce, fry for 2 minutes.
  4. Add the rest of the soup seasoning and enough water to cover the meat. Boil for 2 hours.
  5. Remove the bone.
  6. Cook the noodles.
  7. Pour soup over noodles, top with scallion and beef pieces.

Notes

  • the bone can have some meat
  • Cook vegetables separately and add as topping.

Pumpkin Soup

Pumpkin Soup

Equipment

  • blender

Ingredients

  • 2.25 cup pumpkin
  • .25 cup onion
  • 1.5 Tbsp garlic
  • 2 cup chicken/vegetable broth
  • 1 cup coconut milk
  • 2 Tbsp honey
  • .25 tsp salt
  • .25 tsp black pepper
  • .25 tsp cinnamon
  • .25 tsp nutmeg

Instructions

  1. Boil pumpkin (after washing, cutting into two pieces, and removing seeds) for 10 minutes. Peel off skin.
  2. Cook onion and garlic in oil until brown.
  3. Add everything except coconut milk, simmer for 10 minutes.
  4. If there are still chunks, use blender to smooth.
  5. Add coconut milk and stir.

Notes

Chicken Soup

6 servings

Chicken Soup

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh grated turmeric (or 1 tsp ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme, stems removed
  • .5 tsp salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous

Instructions

  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
  6. If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary.

Notes

original source: Ambitious Kitchen

French Onion Soup Canape

French Onion Soup Canape

Equipment

  • chinois strainer

Ingredients

  • 2 lbs yellow onions, sliced (4-5)
  • .25 tsp sugar
  • .5 cup(?) unsalted butter
  • 2 Tbsp olive oil
  • Salt & pepper
  • 8 cups beef broth
  • 3 Tbsp flour
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  1. Melt butter with olive oil over medium-low heat.
  2. Add onions, thyme, and bay leaf. Cook until softened (15 min).
  3. Add sugar to help caramelize. Cook until deeply browned (45 min).
  4. Add flour, salt, and pepper (10 min).
  5. Add broth and simmer (30 min).
  6. Strain broth through a chinois.
  7. Reduce down until desired strength.
  8. Strain again.

Parmesan Crisps

Equipment

  • baking sheet

Ingredients

  • Parmesan

Instructions

  1. Place a tsp of Parmesan onto a baking sheet and lightly pat it down.
  2. Bake for 3-5 min.

Notes

Optional: mix herbs in with cheese.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae

Ingredients

  • Pork belly
  • 3 cloves garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger
  • 1 Tbsp rice wine/soju
  • .5 large onion
  • 1 cup packed kimchi
  • .5 cup kimchi juice
  • 1 Tbsp gochujang
  • 2 Tbsp gochugaru
  • 2 cups anchovy stock
  • Tofu
  • Green scallion, chopped

Instructions

  1. Marinate pork belly with garlic, soy sauce, ginger, and rice wine/soju for 15 minutes.
  2. Brown pork with a little oil.
  3. Add onions and cook until softened.
  4. Add kimchi.
  5. Add kimchi juice, gochujang, gochugaru, and anchovy stock. Bring to a boil.
  6. Add in tofu and serve with scallions.

Notes

Optional: add dried shiitake or other mushrooms.

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang