Recipezaar: Chinese,Soups recipes

Chinese Cinnamon Beef Noodle Soup

Wed, 10 Aug 2005 14:18:52 -0400

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesn't mind eating it for days. He says it reminds him of when he was in Taiwan. High praise, indeed! Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4 inch thick chuck steaks. -- posted by Mom4Life

Homemade Wonton Soup

Tue, 30 Aug 2005 15:18:29 -0400

This comes from Better Homes and Gardens and looks delicious. Haven't yet had an opportunity to try it, but probably will in the next week at which time I hope to comment here. ***Make-Ahead Tip*** To freeze extra wontons, place filled wontons on a baking sheet in a single layer. Freeze until solid. When frozen, place wontons in 2 freezer bags or containers and freeze until needed, up to 3 months. -- posted by Sandi (From CA)

Dan Dan Noodles With Pickled Mustard Greens

Tue, 06 Sep 2005 17:03:58 -0400

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a mealespecially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo. -- posted by NcMysteryShopper

Muxi Soup

Fri, 16 Sep 2005 14:46:40 -0400

A classic from Northern China, this is a very mild soup. Very good served with spicy condiments/sauces on the side. The original recipe called for 1/4 teaspoon of MSG. I leave it out. -- posted by Chef Kate

Hot and Sour Soup (Betty Foo; Hunan Restaurant)

Mon, 17 Oct 2005 20:46:32 -0400

This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ... -- posted by Gandalf The White

Hot and Sour Soup

Fri, 04 Nov 2005 21:15:53 -0500

From Everyday Food April 2004. -- posted by Vino Girl

Wonton Soup Ala College Inn Chicken Broth

Mon, 07 Nov 2005 16:47:02 -0500

Got this recipe from back of label on College Inn Chicken Broth. I love Wonton Soup and finally have a recipe! -- posted by Nana Lee

Real Egg Drop Soup

Thu, 12 Jan 2006 18:30:57 -0500

This soup is the best on recipe zaar..I have tried many egg drop soups and finally figured out the trick to the soup... -- posted by abdulsater

Chicken and Sweetcorn Soup

Wed, 25 Jan 2006 14:17:37 -0500

Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired. -- posted by piglips

Sensational Chicken Noodle Soup

Fri, 03 Feb 2006 12:51:02 -0500

This easy and great soup I found on the internet! What a find! I love it - the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup. -- posted by Manami

Egg Drop Soup

Tue, 14 Feb 2006 13:21:20 -0500

This recipe is from "Busy Woman's Cookbook." Authored by Sharon and Gene McFall. -- posted by SouthernBell2627

Chinese Style Broth

Wed, 10 May 2006 10:26:02 -0400

I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad. -- posted by Ilysse

Chinese Soup With Tofu

Sun, 18 Jun 2006 09:10:04 -0400

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal. -- posted by MajKaj

Chinese Chicken Stock

Thu, 29 Jun 2006 21:20:29 -0400

This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months. -- posted by littleturtle

Egg Drop Soup

Mon, 31 Jul 2006 22:52:25 -0400

Why do take-out, when you can make your own? -- posted by KittyKitty

Chinese Melon Soup (Dong Gwah Jong)

Mon, 14 Aug 2006 16:49:19 -0400

Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic. -- posted by littleturtle

Egg Drop Soup

Mon, 11 Sep 2006 20:06:35 -0400

From Simple & Delicious--which describes this soup well. It's very easy to make, and tastes wonderful. My 2-year old ate seconds and wanted more. Prep time includes cook time as it's just a couple minutes. I served it with Recipe #185688 and Recipe #185689, plus some chicken & veggie egg rolls. -- posted by Halcyon Eve

Chinese Chicken and Corn Soup

Wed, 20 Sep 2006 09:24:08 -0400

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing. -- posted by Halcyon Eve

Hot and Sour Soup

Sat, 28 Oct 2006 10:24:17 -0400

This a popular soup in Chinese restaruants but with a Taiwanese twist. The ingredients may be found at Asian grocery stores. -- posted by NavyDoc13

The Best Hot & Sour Soup

Sun, 19 Nov 2006 22:01:24 -0500

I love hot & sour soup and have spent a lot of time perfecting it. This is the absolute best! You can adjust the chile paste to make it as spicy as you like. -- posted by KLBoyle

Hot and Sour Soup

Mon, 15 Jan 2007 20:22:43 -0500

This is easy, tasty and healthy! -- posted by Engrossed

5 Minute Egg Drop Soup

Thu, 18 Jan 2007 16:36:25 -0500

Easy, fast, inexpensive. -- posted by Chef #432029

Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

Mon, 22 Jan 2007 20:03:55 -0500

From Florence Lin's Chinese Cookbook -- posted by That is Dr House to you

Chiang Yu T'ang Soy Sauce Soup

Mon, 22 Jan 2007 20:03:58 -0500

A nice easy daily soup for chinese meals from Florence Lin's Chinese cooking -- posted by That is Dr House to you

Chinese Corn and Chicken Soup

Tue, 06 Feb 2007 21:25:48 -0500

This is an easy to make soup that my sister made for me during one of my visits. -- posted by marisk

Red Bean Sweet Soup

Mon, 19 Feb 2007 20:37:50 -0500

Delicious! My favorite chinese dessert :P -- posted by swirlycinnacakes

Egg Drop Soup

Mon, 19 Feb 2007 22:20:06 -0500

Fastest and easiest recipe that my dad taught me! -- posted by censterz

Seafood Won Ton Soup

Wed, 14 Mar 2007 22:38:04 -0400

Take Home Chef is where I found this wonderful recipe. -- posted by Manami

Egg Flower Soup

Sun, 01 Apr 2007 18:25:00 -0400

This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe. -- posted by Axe

Easy Chinese Chicken and Corn Soup

Thu, 05 Apr 2007 22:13:26 -0400

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper. -- posted by CharlieNZ

Egg Drop Soup

Fri, 27 Apr 2007 23:02:05 -0400

I rarely eat Chinese, but I love egg drop soup. So instead of frequent take out orders, I just make my own at home! -- posted by Mims & Squims

Low Fat Egg Drop Soup, My Way

Mon, 30 Apr 2007 17:42:06 -0400

This is a lovely way to have a favorite soup in a very healthy and yummy way. -- posted by Annacia

Hot and Sour Mushroom Soup

Mon, 30 Apr 2007 22:00:55 -0400

A sizzling sour soup with lots of veggies. -- posted by sizzlera

Traditional Chinese Sweet Potato & Ginger Dessert Soup

Sun, 06 May 2007 17:59:40 -0400

This is a traditional favorite in Hong Kong, found in most dessert houses and revered for its heartwarming and revitalizing properties. It can just be as easily prepared at home, and is sure to warm even the coolest of days (though it's popular all year-round). Yellow, red, and purple sweet potatoes are commonly found in the market, though yellow ones are ideal given its richer flavor. The amount of ginger may be adjusted according to level of tanginess desired. Red dates are natural sweeteners that add more flavor (optional). Raw slab sugar is commonly used in Southeastern Chinese desserts, and can be readily found in Asian groceries. The slab sugar is ideal for this recipe as it not only enhances the taste but also adds a nice golden color. A light, non-creamy, easy and healthy dessert that works great for any time of the day... and especially when you are down with a cold. -- posted by c.k. Alvin

Shrimp and Egg Flower Soup

Thu, 07 Jun 2007 17:56:37 -0400

From Cooking Light. I love egg flower soup and this makes it a light meal as well. -- posted by Kymmarie

Spicy Mongolian Noodles

Thu, 07 Jun 2007 22:34:40 -0400

Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious. -- posted by Happy Hippie

Chicken and Sweetcorn Soup

Sun, 10 Jun 2007 21:24:47 -0400

Try this version of popular chicken and sweetcorn soup - originally from the southwest of China... -- posted by English_Rose

Chinese Hot and Sour Soup

Tue, 12 Jun 2007 00:20:13 -0400

This spicy soup is great when served just before a stir-fried dish or lo-mein noodles. -- posted by Julie B's Hive

Curry Soup With Meatballs

Wed, 29 Aug 2007 11:24:25 -0400

A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10. -- posted by CulinaryQueen

Hot and Sour Chicken Soup

Sun, 02 Sep 2007 15:54:01 -0400

Cold enough for you? Warm up with this hot and sour chicken soup! I make this when I want something light but very tasty. -- posted by English_Rose

Won Ton Soup (Wonton)

Sun, 02 Sep 2007 16:03:35 -0400

I made this recipe by mixing together elements of Won Ton soups I had already made and enjoyed. I always thought it was way more complicated. Putting together the Won Tons can be a little time consuming, but you can make them ahead of time and freeze them too (up to 3 months). This is a pretty filling soup, but can be played with to either be the main course or the starter. It also looks like it took much more time than it did. I don't order it from the take out place anymore unless I don't have the stuff on hand or I feel lazy. -- posted by MPCook

Watercress Tomato and Sole Soup

Tue, 18 Sep 2007 18:06:33 -0400

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used. -- posted by Engrossed

Roly Poly Fish Head Soup

Wed, 19 Sep 2007 15:06:49 -0400

Okay, I give... the original title of this recipe didn't include "Roly Poly." But in the spirit of fun that the recipe was gifted to me by my childhood mentor, Mr. Vanderwal, I just *had* to include it. He, of course, recalled the days when I and my silly little friends would drive he and other adults nuts with repeated verses of the song "Fish Heads" and he sent me the recipe from an Oregonian clipping in 1999 along with congratulations on my then-recent wedding. :) So I dedicate this one to you, Stan. All my love! (Recipe adapted from The Chinese Cookbook by Craig Claiborne and Virginia Lee.) -- posted by Julesong

Wilted Greens & Tofu Soup

Mon, 08 Oct 2007 22:50:32 -0400

I came up with this soup when living in China, on our first colder day. -- posted by Chef #608342

Chinese Crab & Corn Soup

Fri, 26 Oct 2007 19:50:36 -0400

This was so good on an autumn night. This was the first course, from my "one pot" cookbook -- posted by chia

Crab and Corn Soup (Hai Yung Suk Mai Gang)

Wed, 07 Nov 2007 02:46:51 -0500

I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup. -- posted by Lucky13

Won Ton Soup

Wed, 07 Nov 2007 15:06:38 -0500

Easy to make and you can freeze it for future meal. -- posted by capucine66

Asian Cabbage Soup

Thu, 08 Nov 2007 14:30:39 -0500

Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook. -- posted by Sharon123

Tomato Sizzling Rice

Sun, 11 Nov 2007 09:20:17 -0500

I think this is as good or better than that you get in a Chinese restaurant--it only took me about 8 tries to get it right. The restaurant version usually has shrimp as well, I have omitted that to make this dish vegetarian. -- posted by Yobittles

Chinese Noodle Soup With Meat and Mushrooms

Mon, 12 Nov 2007 01:34:21 -0500

This can be made with pork or chicken or even beef. It is so simple to prepare, and so soft on the tummy. The Chinese noodles in the recipe are not rice noodles or cellophane noodles, but more like a spaghetti noodle. You can use Soba noodles or thin spaghetti noodles. Also, I love the combination of beef and vegetable broths for a soup broth. I use the tempura sauce because it is like a lite combination of soy and teriyaki. I don't use Sesame oil in this soup because it overpowers. I love to make the rolled and shredded omelets in this that you find in Chinese cooking, such as Fried Rice and Noodle Soups. I have put the recipe and method for the omelets at the end--don't be worried, this is super easy to make! -- posted by personalchef

Oriental Chicken Soup

Mon, 26 Nov 2007 18:17:14 -0500

Yummy on a cold day! -- posted by The Happy Cook

Linda's Hot and Sour Soup

Fri, 07 Dec 2007 19:34:01 -0500

This recipe is AWESOME and will make you want to make it often! Tip: The pepper, chile paste, and vinegar can be varied according to your taste. If you want the broth a little thicker, add another tablespoon of water and cornstarch, when thickening the broth. If you like it a little hotter, use 2 T. of red chili paste, instead of 1. If you like it a little milder, don't add as much white pepper. It you like it a little more sour, add a little more vinegar, to taste, a little at a time. Time does not include time to soak the fungus. -- posted by Linda's Busy Kitchen

Asian Mushroom Barley and Vegetable Soup

Sat, 08 Dec 2007 03:04:44 -0500

Lovely rich filling soup - Asian flavours. -- posted by Wendys Kitchen

Chinese Hot and Sour Soup Szechwan House

Mon, 07 Jan 2008 15:41:41 -0500

There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing. -- posted by Chef #717185

Hong Kong Borscht

Sat, 12 Jan 2008 23:55:47 -0500

this is as close as i can find for this soup if any one else knows about it please share cooking time is guess here -- posted by Dienia B.

Hot and Sour Soup

Mon, 21 Jan 2008 21:29:29 -0500

From Penzey's winter catalog. -- posted by WI Cheesehead

Black Chicken Ginseng Soup

Tue, 22 Jan 2008 18:26:28 -0500

Summer weddings often lead a year later to summer babies! Ive made this recipe for five friends, all of whom had recently given birth. To help restore balance in the form of heat to these new moms, black chicken (chicken with black skin) is traditionally cooked for them. Ive adapted the Black Chicken Ginseng Soup from Betty Saws original recipe. It is a good soup for people who need to be toned and have their qi replaced, i.e. people who are recovering from a long illness, new mothers or people who are weak and ill. People who have hot qi should avoid overindulging, as the black chicken is very warming. -- posted by Spicy Little Sister

Mu Shu Stoup

Fri, 25 Jan 2008 18:27:56 -0500

I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish. -- posted by TasteTester

Chinese Fish and Lettuce Soup

Fri, 25 Jan 2008 20:00:45 -0500

This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity! -- posted by Susiecat too

Chinese Hot & Sour Soup

Sat, 23 Feb 2008 03:03:18 -0500

Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving. -- posted by Cook Food Mood

Rhonda's Hearty Egg Drop Soup

Mon, 25 Feb 2008 01:40:07 -0500

This is a spin off of an enhanced egg drop soup served at a local resturant -- posted by Rhonda K

Chinese Dried Fig, Apple and Almond Soup

Fri, 29 Feb 2008 23:16:23 -0500

One of my favorites. -- posted by Dancer^

Fragrant Tofu Soba Noodle Soup

Sat, 22 Mar 2008 17:54:00 -0400

This is a veg-friendly adaptation of a recipe from fitness magazine. To make the original version, replace the tofu with scallops and the veg broth with chicken broth. Enjoy! -- posted by BusyBeeHoneyBee

Cantonese Corn Soup

Tue, 25 Mar 2008 02:10:57 -0400

From "Chinese New Year", Good Food Magazine February 1988 -- posted by JackieOhNo!

Chinese Pork Soup

Thu, 24 Apr 2008 20:45:06 -0400

I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one. -- posted by Romi

Lion's Head Casserole

Wed, 30 Apr 2008 00:48:38 -0400

Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are. -- posted by JMigs;0)

Boiled Shrimp and Pork Dumplings

Tue, 13 May 2008 15:05:31 -0400

A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result. -- posted by j.sugiarto

Won Ton Soup

Thu, 22 May 2008 14:43:12 -0400

This isn't really a soup, strictly speaking. It's more like delicious dumplings with a spoonful or two of broth ladled over them. Perfection! -- posted by Heirloom

Wonton Soup

Tue, 03 Jun 2008 00:08:06 -0400

I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity. -- posted by PanNan

Hot and Sour Pork Soup

Thu, 24 Jul 2008 16:59:55 -0400

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! -- posted by flipside1794

Chinese Take-Out Wonton Soup

Fri, 08 Aug 2008 16:09:28 -0400

This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook. -- posted by TxGriffLover

Chinese Take out Egg Drop Soup

Fri, 08 Aug 2008 16:23:02 -0400

If you have a cold, feel a little under the weather, or need comforting in any way, this soup is for you. The success of this reviving soup depends largely upon the quality of your chicken stock. In order for this dish to sing we recommend that you enrich store-bought stock by simmering it with chicken backs and necks. This step gives your stock the deep, rich flavor that a soup of this simplicity demands. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Chinese Take out Hot-And-Sour Soup

Fri, 08 Aug 2008 16:24:20 -0400

Hot-and-Sour soup is one of those dishes (like a consomme) that is perfect on a cold day. It is quick to prepare, low in fat, and warms you up from the inside out. We like to keep a container of this soup in the freezer for those times when someone we know might need a bit of added warmth. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Easy Chinese Beef and Noodle Soup

Mon, 18 Aug 2008 23:46:13 -0400

This doesn't have a long list of ingredients like some Asian soup recipes, but it still has a good flavor. -- posted by Andtototoo!

Basic Sea Vegetable Broth

Thu, 25 Sep 2008 19:03:49 -0400

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier. -- posted by Sharon123

Dried Oyster and Scallop Congee

Tue, 28 Oct 2008 17:56:13 -0400

Congee is a type of rice porridge eaten in many Asian countries. This recipe is Chinese. It's easiest made in a rice cooker, but a pot will do as well. On a personal note: congee is also a popular late night eat here in Sydney's Chinatown. From: wedbee.blogspot.com. -- posted by AmandaInOz

Hot and Sour Soup With Shrimp, Napa Cabbage, and Shiitake Mushro

Sun, 02 Nov 2008 23:58:46 -0500

Bon Appétit | June 2006 -- posted by dicentra

Won Ton Soup With Bok Choy

Mon, 03 Nov 2008 22:11:11 -0500

Gourmet | January 2004. Note chilling time for broth. -- posted by dicentra

Ginger Tomato Soup

Mon, 29 Dec 2008 23:02:51 -0500

A Chinese inspired soup using convenient canned tomatoes. -- posted by English_Rose

Chinese Cabbage and Chicken Soup

Thu, 08 Jan 2009 18:58:45 -0500

Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts. -- posted by It's loose again!<img src="http://i23.phot

Chicken Hot Pot With Mushrooms and Tofu

Fri, 09 Jan 2009 00:15:28 -0500

Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. Its a fun way for guests to feel like they have a hand in making their own meal. In his version, Ethan Stowell gives each person at the table an individual bowl of sliced mushrooms, tofu and scallions, then adds piping hot chicken broth loaded with chunks of tender cooked chicken. Serve with a light-bodied, unoaked Chardonay: 2006 Ruffino Libaio . Appeared in October 2008 edition of F&W Magazine. From 10 Entertaining Essentials: Satisfying Family-Style Dishes, Pairing of the Day -- posted by Manami

Lo Sung Beef Soup

Sun, 11 Jan 2009 17:32:48 -0500

From Chinese Cuisine. Another gorgeous photo and recipe I'm planning on trying this week with all our cold weather! -- posted by Recipe Junkie

Tofu, Miso, Seaweed and Spinach Soup

Sun, 11 Jan 2009 20:57:28 -0500

Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness. -- posted by English_Rose

Chinese Meatball Soup

Sun, 18 Jan 2009 01:05:45 -0500

The meatballs are made of ground turkey and broiled to reduce fat and calories. -- posted by Ice Cool Kitty

Chinese Twin Mushroom Soup

Sun, 18 Jan 2009 01:05:51 -0500

This recipe calls for dried black mushroom, but you can substitute another kind of mushroom. It also uses "button" mushrooms, or the white kind. In my area I can find an assortment of fresh and dried mushrooms in my produce section. Using two different kinds is appealing to the eye. -- posted by Ice Cool Kitty

Chinese Long Soup

Sun, 18 Jan 2009 01:19:20 -0500

I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life. -- posted by Ice Cool Kitty

Chinese Peach Soup

Tue, 27 Jan 2009 00:39:57 -0500

This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe. -- posted by Charlotte J

Hot & Sour Soup

Wed, 28 Jan 2009 01:24:27 -0500

From Cooking Light. Serving size = 1.75 cups. Per serving: 158 cals -- posted by Sayster

Ginger Scented Asian Soup

Fri, 06 Feb 2009 01:10:24 -0500

This is a lovely Asian style soup with corn, egg, ham and sesame oil. -- posted by Brooke the Cook in WI

P.f. Chang's Hot and Sour Soup

Tue, 17 Feb 2009 08:34:44 -0500

This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.) -- posted by Tdsingh

Egg Drop Soup

Thu, 19 Feb 2009 15:24:54 -0500

This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out. -- posted by JackieOhNo!

Mongolian Hot Pot

Thu, 12 Mar 2009 00:40:37 -0400

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz. -- posted by breezermom

Ox Tail Soup

Sun, 12 Apr 2009 01:08:05 -0400

Another great soup from the Diana Liu cookbook. If you like ox tails, you're gonna love this. -- posted by CJAY

Lo Han Jai - Buddhist Vegetarian Stew

Wed, 29 Apr 2009 11:53:31 -0400

Lo Han Jai, also known as "Buddhist Vegetarian Stew," is traditionally served on the first day of the lunar Chinese New Year, to cleanse the body. Since ingredients for Lo Han Jai are not easily available in most food markets, this is a simplified version. Although the list of ingredients appear lengthy, once everything is gathered, the cooking is easy. This recipe comes from the Wok Wiz (San Francisco, CA) website and is copyrighted by Wok Wiz -- the URL is http://www.wokwiz.com/recipes/lo_han_jai.html -- posted by Gandalf The White

Corny Egg Drop Soup

Tue, 09 Jun 2009 01:20:55 -0400

Classic egg drop soup with corn, ham and water chestnuts! -- posted by Brooke the Cook in WI

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Fri, 26 Jun 2009 12:26:48 -0400

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! -- posted by Gandalf The White

Hotpot Dipping Ingredients (Sichuan)

Sat, 25 Jul 2009 02:45:21 -0400

Bascially, use your imagination ... almost any vegetable, meat or even seafood, can be used as a dipping ingredient. The key strategy is that each piece should essentially be bite-sized and will cook in a matter of 1-2 minutes at most. Some ingredients (e.g., mushrooms) can be used whole, while others (e.g., chicken breast, pieces of beef) should be sliced paper thin. This list is only a small set of suggestions. The number of servings is clearly unlimited, but I had to fill in a number ... -- posted by Gandalf The White

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Sat, 25 Jul 2009 02:48:21 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Sat, 25 Jul 2009 02:48:56 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Real Easy and Real Tasty Egg Drop Soup

Wed, 07 Oct 2009 11:52:41 -0400

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! Also, I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. -- posted by Rachel Pardoe