Lucky Chinese Soup

Ingredients:
3 cups fat-free, chicken broth

1/2 cup thinly sliced shiitake mushroom caps

1 cup cubed firm tofu (about 6 ounces)

1/2 cup canned sliced bamboo shoots, drained

1/2 tablespoon fish sauce 1/2 tablespoon fish sauce
1 large egg, lightly beaten 1 large egg, lightly beaten
1/4 cup minced green onions 1/4 cup minced green onions
1/2 teaspoon dark sesame oil 1/2 teaspoon dark sesame oil
1/4 to 1/2 teaspoon chili oil 1/4 to 1/2 teaspoon chili oil
1/4 to 1/2 teaspoon black pepper 1/4 to 1/2 teaspoon black pepper
1/4 teaspoon sugar 1/4 teaspoon sugar

Directions:

1. Bring broth to a boil in covered 2-quart saucepan; add mushroom slices, tofu, and bamboo shoots. Return to a boil; cook, uncovered, 5 minutes.
2. Remove from heat; stir in the fish sauce and remaining ingredients.

Chicken Noodle Soup

Ingredients:
900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce , plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Directions:

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

Chicken and Asparagus Soup

Ingridients:
150g chicken breast fillet
115g fresh or canned asparagus (chopped)
1 egg white
1 tsp cornflour paste
3 cups chicken stock
dash of salt
dash of ground black pepper
coriander leaves (garnish)

Directions:

1. Slice chicken breast fillet into very thin strips
2. Place chicken into a bowl then combine with egg white, salt and cornflour paste
3. Mix everything together, set aside
4. Bring the chicken stock to a boil using a pot or wok
5. Add in the chopped asparagus pieces and cook till tender (2 mins)
6. Add in chicken pieces, stir so they do not stick and bring back to boil again
7. Taste and adjust to palate, add more salt or pepper
8. Scoop up soup into one big bowl or individual bowls and garnish with coriander leaves

Tom Yum Soup

For one person

Ingredients:

Calamari 30 g
Tiger shrimp 40 g
Perch fillet 40 g
Shitake mushrooms 10 g
Lime leaves 5 g
Lemongrass 2 g
Fish stock 150 g
Coconut milk 8 g
Tom yum sauce 20 g
Tom yum oil 2 g
Coriander 2 g
Salt to taste

Directions:

1. Clean seafood and dip into boiling water. Cut shitake mushrooms in half and shred lemongrass. Lime leaves should be used whole. Place everything in boiling water.
2. Place seafood and other ingredients into stock and then boil. Add in coconut milk and tom yam sauce, then flavor with salt to taste and pour mixture into dish.
3. Add a few drops of oil from cooking the tom yam sauce into the soup and serve immediately with fresh coriander leaves and lemon slices.

Spicy Wonton Soup

Ingredients:
For wonton balls:
1/2 lbs ground chicken or ground turkey
1/4 cup carrots, minced
2 stalks spring onion, minced
1 tsp fish sauce
1 tsp crushed red chilli pepper (optional)
salt and pepper to taste
wonton wrapper
For broth:
2 cups chicken broth
1 tsp fermented soy bean paste or black bean paste or chili sesame oil
1 tsp sliced ginger
1 tbs soy sauce or fish sauce (season to suit your taste)
1 stalk spring onion, sliced diagonally for garnish
baby bokchoy or chinese broccoli
Directions:
Mix filling in a bowl. Place one teaspoon in center of wonton wrapper and fold in half, sealing edges with water.
Boil 2 cups of chicken broth. Add fermented soy beans and ginger. Drop wonton balls and continue cooking until wontons starting floating.
Add baby bokchoy (if large, cut in half lengthwise) or sliced chinese broccoli. Cook until vegetables are blanched.
Remove from heat. Season with extra soy sauce, salt and pepper to taste. Garnish with spring onions and serve

Fish soup

This is a very light soup and can be used as a starter

Ingredients:

160g fresh fish fillet

20g ginger, julienned

20g spring onions

1250ml soup stock

salt and pepper

light sesame seed oil

Directions :
1. Wash and slice the fish fillet thinly
2. Wash and cut the spring onions into short strips about 1.5 inch long
3. Bring soup stock and ginger to a boil in a soup pot, lower the heat before adding the spring onions and fish
4. Cook for for about 3 minutes. Once the fish is cooked, remove the soup from the heat
5. Add the seasonings before serving

Beef vegetable soup

Ingredients

100g beef fillet

1 tbsp cornstarch

50g cabbage mustard

2 dried chinese mushrooms

1/2 stalk spring onion

1500ml soup stock

5 tbsp cornstarch mixture and 1 egg white

For Seasonings you can use:

1 tsp soy sauce

2 tsp sugar

1 tsp salt

2 tbsp cooking wine and Dash of pepper

Method:

1. Chop the beef into tiny cubes
2. Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
3. Chop the stems of the cabbage mustard into tiny cubes
4. Soak the dried mushrooms to reconstitute and chop into tiny cubes
5. Chop the spring onion finely
6. Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
7. Bring to a boil quickly
8. Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
9. Bring everything to a boil again
10. Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
11. When the soup has thickened to a consistency you like, stop adding
12. Beat the egg white well
13. Remove the soup from the stove, serve in a big bowl hot
14. Drizzle the beaten egg white into the soup, give it a good swirl and this is ready for enjoy

yummmmmmmyyyyyyyyyyy

Mushroom Vegetable Soup Recipe

Ingredients:

2 carrots, sliced thin

1 onion, diced

1-2 stalks celery, diced

2 cups chopped aromatic mushrooms

1/2-2/3 cup hulled barley

1/2 cup peas

1/2 cup corn

4 canned whole tomatoes, plus

1/2 cup juice

2 tsp. basil

1 tsp. oregano

1/2 tsp. garlic powder

2 Tbsp. soy sauce

Direction:

Chop mushrooms into small pieces. Sauté mushrooms, onions, celery with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley, carrots, tomatoes, spices, soy sauce and water. Bring to a boil, cover and simmer at a low boil for 1 hour. Add corn, peas and salt (if any). Adjust seasonings and cook for an additional 1/2 hour. Serve

Chinese Hot and Sour Soup

Serves 2 as a meal, or 4 to 6 as an appetizer

Ingredients
6 or 7 dried shiitake mushrooms

1/2 cup dried lily buds

1/2 cup dried wood ear (also called cloud ear or black tree fugus)

1/2 cup bamboo shoots, sliced, fresh or canned

6 cups chicken or vegetable broth

1 cup firm or extra firm tofu, sliced into strips

2 tablespoons soy sauce

2 eggs, beaten

3 tablespoons vinegar dark (but white or cider vinegar also fine)

2 teaspoons sesame oil

1 teaspoon white pepper

1 tablespoon cornstarch, dissolved in 2 tablespoons water
Method

Soak the mushrooms, lily buds, and wood ear in room temperature water for 20 to 30 minutes. Squeeze out excess water. Thinly slice mushrooms and wood ear. Slice rough black ends off lily buds and cut them in half. Rinse bamboo shoots and thinly slice.
Bring water to boil. Toss in mushrooms, lily buds, wood ear, and bamboo. Simmer for 10 minutes. Add tofu and soy sauce and simmer for another 5 minutes. Add vinegar, sesame oil, and pepper. Drizzle egg into the pot while stirring so that egg rivulets form. Stir in cornstarch mixture to thicken. Simmer for another 5 minutes, then reduce heat. Salt to taste. Spoon into individual bowls and serve.