Stuck at home, with nothing to do? Well, besides binge-watching on your favourite Netflix Shows, being a wannabe MasterChef with these Korean-show-inspired recipes, or Nestlé recipes, you can also learn how to be a Soup Master (okay, we admit – we made that up). Whether you’re a Cantonese (who are all self-proclaimed soup-lovers) or not, here are 5 Chinese soup recipes from noobcook.com that are not just easy to follow, but cook too!
If you find it difficult to follow these recipes, you can also take the easy way out and get these pre-packed Lao Ban Niang Chinese herbal soup too. Each packet contains all the necessary ingredients with detailed instructions *winks*.
1. Chicken ABC Soup
Ingredients:
- 1 ‘kampong’ or small chicken cut to chunks & skin removed (except for the drumsticks & wings)
- 1.3 litres water
- 2 medium russet potatoes peeled and cut to chunks
- 1 large yellow onion roughly chopped
- 1 large carrot peeled and cut to chunks
- 1 tomato sliced to 6 wedges; use one more tomato if prefer a more tangy taste
- Salt to taste
Directions:
- Add blanched chicken and all the ingredients except the last two (tomato and salt) into a large soup pot.
- Bring to a boil, then simmer over low heat for another 40-50 minutes. Add tomato in the last 10 minutes of cooking. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
2. Sweet Corn Pork Ribs Soup
Ingredients:
- 1.2 litres water
- 500 grams of pork spare ribs
- 2 sweet corn on the cob husked and chopped into chunks
- 2 medium carrots peeled and cut into chunks
- Salt to taste
Directions:
- Add blanched pork and all the ingredients except salt into a large soup pot.
- Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. Optional: Keep warm in a thermal pot for at least 2 hours before serving.
3. Carrot & Daikon Pork Ribs Soup
Ingredients:
- 1.2 litres water
- 500 grams pork spare ribs
- 200g daikon (white radish) peeled and cut into large chunks
- 150g carrots peeled and cut into large chunks
- 4 red dates
- 4 dried scallops
- 1/2 small yellow onion roughly chopped
- 4 cloves garlic cloves don’t peel or mash them
- 3 slices ginger
- 1 tsp mushroom seasoning powder optional
- Salt to taste
Directions:
- First, blanch pork ribs in a pot of boiling water for 5 minutes. Rinse pork pieces with cold water and set aside.
- Add blanched pork and all the ingredients except salt into a large soup pot.
- Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
4. Spinach Egg Drop Soup
Ingredients:
- 600ml low-sodium chicken stock or regular stock diluted with water, to taste
- 1 tomato cut into 6-8 wedges
- 5 garlic cloves bruised
- 2 thinly sliced ginger
- Cornstarch slurry (dissolve 1 tsp cornstarch in 1 tbsp water)
- 80g Chinese spinach leaves (sharp/round or baby spinach)
- 1 egg whisked
- 4 dashes white pepper powder to taste
- Small pinch of sea salt only if needed; to taste
- Pure sesame oil to taste
Directions:
- To make spinach soup: Add chicken stock, tomato, garlic and ginger to a pot. Bring to a boil for 3 minutes. Stir in cornstarch slurry to thicken the soup slightly. Add spinach and cook for 20 seconds. Dish out cooked spinach into a serving bowl(s). Season the soup with white pepper and salt (only if needed).
- To make egg drop: Bring the soup back to a boil. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the egg all around the pot. Wait a few seconds and at the first sight of the egg solidifying, use chopsticks to stir the soup gently to disperse the egg. This method will yield bigger egg flowers like the photos in this recipe. For finer egg flowers, stir continuously in one direction once the egg is added in.
- To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma.
5. Lotus Root Soup
Ingredients:
- 2 sections (about 400g) lotus root wash to get rid of the soil
- 250g pork ribs
- 1.5 litres water
- 1 carrot peeled and cut to small chunks
- 6 dried scallops optional
- 1 dried cuttlefish optional
- 10 dried pitted red dates
- 100g de-shelled raw peanuts
- Salt to taste
Directions:
- Using a vegetable peeler, remove the skin from the lotus root and cut to 1 cm slices.
- Blanch pork ribs in boiling water for about 5 minutes, rinse blanched pork pieces in water and set aside.
- In a pot, add water, lotus roots and the rest of the ingredients except salt. Simmer for 40 minutes, or until the pork is tender. For best results, keep warm in a thermal pot until ready to serve. Season with salt.
Besides these Chinese soup recipes, you can try re-creating the famous Song Fa Bak Kut Teh in the comfort of your home with these pre-packed Song Fa Bak Kut Teh Spices or make your own Kimchi Jiggae with the CJ bibigo Kimchi Soup.
Share with us your favourite Chinese soup recipe – and we’ll add them in!]]>
