Tuesday, April 7, 2009

Lucky Chinese Soup

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

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.

Thursday, April 2, 2009

Chicken Noodle Soup

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

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.

Wednesday, April 1, 2009

Chicken and Asparagus Soup

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)


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


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


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.