Asian-Inspired Rice Noodle Soup (Microwave)

Asian-Inspired Rice Noodle Soup (Microwave)

Ingredients:
                                             (For 2 to 3 persons)

3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)

Directions:


1-Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).

2-Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.

3-Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).

Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup

Ingredients:
                                                                          (For 4 persons) 

1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
500 ml water
1/2 chicken stock cube, dissolved in small amount water
200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
2 eggs, beaten
3 spring onions, finely sliced
salt
pepper

Directions:

1-Boil water.
2-Add creamed style corn and add the dissolved chicken stock and stir.
3-Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
4-Bring back to the boil.
5-Take the soup off the element and let it cool for 15 seconds.
6-Slowly add the beaten egg in a thin stream whilst stirring all the time.
7-Add salt and pepper to taste.
8-Serve in soup bowls and sprinkle with spring onions.

Cantonese Corn Soup

Cantonese Corn Soup

Ingredients:




                                                      (For 6 persons)


2 (13 3/4 ounce) cans chicken broth
1 1/4 cups water
1/3 cup chines rice wine (or sake)
3 tablespoons chines rice wine (or sake)
2 slices fresh ginger (about 1/4 inch each)
2 (17 ounce) cans creamed corn
salt
2 1/2 tablespoons cornstarch
2 large egg whites, beaten
1 teaspoon oriental sesame oil
1 ounce cooked ham, minced

Directions:

1-Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.

2-Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.

3-Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.

4-prickle ham over soup in bowls.

Wor Wonton Soup

Wor Wonton Soup

Ingredients:


                                                          (For 4 persons)

1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast (cooked or fried and cut into thinly sliced strips)
1/2 lb sliced mushrooms
1 (8 ounce) can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
2 hard-boiled eggs, sliced
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons flat-leaf Italian parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
1 (6 -8 ounce) package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wrap (makes larger wontons)

Directions:

1-Heat a large non-stick skillet over medium-high heat until hot.

2-Add ground pork and brown until no longer pink.

3-Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.

4-Continue cooking 3 to 5 minutes.

5-Add the cooked chopped shrimp.

6-Remove from heat, mix thoroughly and allow to cool slightly.

7-That is your filling for the wontons.

8-Place a small amount of water into a small bowl to use for sealing the wontons.

9-Place a tablespoon or more of the filling into the center of each wrapper.

10-Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.

11-It will look like a triangle.

12-Hold filled wonton by the tip with the longest side down.

13-Gently wrap corners around filled part, moisten with water and gently pinch to seal.

14-The finished wonton resembles a nurse’s hat.

15-Set wontons aside on an oiled plate& continue with remaining wontons.

16-The reason for oiling the plate is to prevent wontons from sticking.

17-Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.

18-Add sliced mushrooms, sliced water chestnuts and snow peas.

19-Add wontons individually and cook until they float, about 1 or 2 minutes.

20-Ladle soup into individual large soup bowls with as many wontons per person as desired.

21-Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.

22-Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Ingredients:
                                                    (For 4 to 6 persons )

1/4 cup fermented black beans
1/3 cup shaoxing wine (substitute ( medium dry sherry)
3 inches fresh ginger, unpeeled
1/4 cup dried hot red chili pepper (Sichuanese preferred)
1/2 cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
2/3 cup dripping (original recipe (beef or lard)
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine (optional)
1/2 teaspoon salt (really, to taste)
1 teaspoon szechwan pepper, whole

Directions:


1-Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.

2-Wash the ginger and cut it into slices about the thickness of a coin.

3-Using a scissors, snip the chills into 1 inch sections and remove the seeds.

4-Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.

5-Stir fry the chills to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.

6-Rinse out and dry the wok, the put on a simmer/low heat.

7-Add the rest of the oil and the beef drippings.

8-Once the drippings have melted completely, turn up the heat to medium.

9--When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).

10-The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.

11-When the oil has reddened, add the black bean mash and the ginger.

12-Stir fry until they also are fragrant.

13-Add about 1 1/2 quarts of the beef stock and bring to a boil.

14-When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.

15-Salt to taste.

16-Add the chills and the Schuman pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.

17-You are now ready to use this to dip ingredients to cook.

Hot and Sour Turkey Soup

Hot and Sour Turkey Soup

Ingredients:



                                                    (For 4 to 6 persons)

3 1/2 cups chicken broth
2 cups sliced fresh mushrooms
3 tablespoons rice vinegar or 3 tablespoons white vinegar
2 tablespoons soy sauce or 2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 teaspoon grated gingerroot
1/4-1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
2 cups shredded cooked turkey
2 cups sliced bok choy
6 ounces pea pods (fresh or frozen)
1 beaten egg
3 tablespoons thinly sliced green onions

Directions:

1-Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.

2-Bring to boiling.

3-Meanwhile, Stir together cornstarch and cold water.

5-Cook and stir until thickened and bubbly.

6-Cook and stir for 2 minutes more.

7-Stir in turkey, bok choy and pea pods.

8-Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.

9-Remove from heat.

10-Stir in green onions.

Sweet Green Mung Bean 'Soup' (Look Dul Sah)

 Sweet Green Muong Bean 'Soup' (Look Dul Sah)

Ingredients:

                                                      (For 4 to 6 persons)

 1 cup dried green munge beans
6 cups water
1/4 cup dried lotus seeds, with skins
3 ounces chines brown sugar (brown candy,1 1/2 slabs)

Directions:


1-Wash the mange beans in cold water several times discarding any debris.Place the mung beans and the water in a medium large saucepan and bring to a boil.
2-Reduce the heat to low and simmer,covered ,for 1 hour.Stir occasionally to keep the beans from sticking.
3-Let the beans cool slightly,then puree until smooth.
4-Return the puree to the pan with the lotus seeds and bring to a boil again.Reduce heat and let simmer,uncovered for 1 hour.If it seems to be too thick add more water-it should be the consistency of a lentil or split pea soup.
5-Chop the brown sugar and stir into the soup.Let simmer,stirring u ntil the sugar has dissolved.
6-Serve hot.

Asian Egg Drop Soup

Asian Egg Drop Soup

Ingredients:



                                                             (For 3 persons)

4 cups chicken broth
1 teaspoon soy sauce
1 teaspoon cornstarch, mixed with 2 t water
2 eggs, lightly beaten
2 green onions, chopped (the whole onion)
salt and pepper

Directions:

1-Bring broth and soy sauce to a boil.

2-Slowly add cornstarch mix, stirring until thickened.

3-Reduce to a simmer.

4-Add eggs slowly, while stirring the soup in the same direction.

5-The egg will spread and feather.

6-Turn off heat and add the onions.

7-Add salt and pepper.

8-Serve at once.

Wonton Soup

Wonton Soup

Ingredients:



                                                       (For 6 persons)


2 green onions
1/4 lb lean ground beef
1/4 cup finely chopped celery
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1 dash pepper
12 -18 wonton skins
6 cups chicken broth
1/2 cup spinach or 1/2 cup bok choy, leaves halved lengthwise,shredded
1/4 cup shredded carrot

Directions:


1-Reserve one green onion top for garnish; chop remaining green onions.

2-Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.

3-Place approximately 1 1/2 tablespoonful of ground beef mixture in center of each wanton square.

4-Lightly dampen edges of square with water.

5-Bring together corners; pinch to seal.

6-Set aside.

7-Bring broth to boil in large saucepan; reduce heat to medium.

8-Add 1/2 of wantons; simmer 4 minutes.

9-Remove cooked wantons with slotted spoon; keep warm.

10-Repeat with remaining wantons.

11-Cut reserved green onion top into thin diagonal slices.

12-Add to hot broth with spinach and carrot.

13-Place wanton in soup bowls.

14---Top with broth mixture.

Tibetan Lentil Soup

Tibetan Lentil Soup

Ingredients:

                                                     (For 10 persons)



1 1/2 cups dried lentils, rinsed
6 cups water
1 tablespoon vegetable oil
1 1/2 cups onions, chopped
2 cloves garlic, minced
1 fresh chili pepper
1 carrot, peeled and diced
1 potato, diced
2 teaspoons ground coriander
3 cups undrained canned tomatoes
1 tablespoon fresh cilantro, chopped
1 1/2 teaspoons salt
2 teaspoons cumin

Directions:

1-Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.

2-Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.

3-Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.

4-Add the chopped cilantro, salt, and sauteed vegetables.

5-Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

Chines Soup

Egg Drop Soup

Tibetan Lentil Soup

Tibetan Lentil Soup

Ingredients:

                                                              (For 10 persons)

1 1/2 cups dried lentils, rinsed
6 cups water
1 tablespoon vegetable oil
1 1/2 cups onions, chopped
2 cloves garlic, minced
1 fresh chili pepper
1 carrot, peeled and diced
1 potato, diced
2 teaspoons ground coriander
3 cups undrained canned tomatoes
1 tablespoon fresh cilantro, chopped
1 1/2 teaspoons salt
2 teaspoons cumin

Directions:


1-Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.

2-Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.

3-Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.

4-Add the chopped cilantro, salt, and sauteed vegetables.

5-Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

Chinese Hot & Sour Soup

Chinese Hot & Sour Soup

Ingredients:


                                                                (For 6 persons)

8 dried Chinese mushrooms, drained, stem removed and sliced thinly
1/2 lb shrimp, cooked, shelled and deveined
7 cups chicken broth
1/2 cup Chinese wine
4 teaspoons light soy sauce
1/2 teaspoon chili sauce
3 tablespoons cornstarch
1/4 cup water
1/4 lb cooked ham, finely sliced
4 ounces water chestnuts, drained, sliced (optional)
1/2 red bell pepper, finely sliced (optional)
2 teaspoons vinegar
1 teaspoon sesame oil
1 egg
1 tablespoon water
8 spring onions
1/2 lb bean curd, cubed (optional)

Directions:

1-Combine chicken broth, wine and sauces in large pan until boiling.

2-Stir in blended cornstarch and water slowly.

3-Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.

4-Add vinegar and sesame oil to pot.

5-Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.

6-Add spring onions, shrimps and beancurds. Simmer for 1 minute.

7-Scoop into soup bowls and serve hot.

The Best Hot & Sour Soup

The Best Hot & Sour Soup

Ingredients:


                                                           (For 6 to 8 persons) 2 quarts chicken stock
2 ounces dried mushrooms
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste
1/2 cup canned bamboo shoot
1/2 cup canned water chestnut, chopped
1/2 lb firm tofu, drained and sliced into strips
1/4 lb pork, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
1 large egg, beaten
3 tablespoons oil
green onion, chopped (to garnish)

Directions:

1-Reconstitute mushrooms in water according to package directions.

2-Heat oil in wok or large pot.

3-Add ginger, chile paste and pork, cook for about two minute.

4-Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.

5-In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
6-pour into wok.

7-Add chicken stock, bring to a boil and simmer for 10 minute.

8-Add tofu and cook another 3-5 minute.

9-Mix cornstarch and water and add to soup and cook until thickened.

10-Stir soup in one direction to get current going then add beaten egg,

11-it will look feathery.

12-Garnish soup with green onion and serve.

Tom Yum Gai (Thai Hot & Sour Chicken Soup)

Tom Yum Gai (Thai Hot & Sour Chicken Soup)

Ingredients:


                                             (For 4 to 6 persons)


1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

Directions:1-In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent
.
2-Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.

3-Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.

4-Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.

5-Sprinkle with the remaining cilantro and serve with additional lime juice.

Thai Hot and Sour Soup

                       

Thai Hot and Sour Soup

Ingredients:                  (For 4 persons)

2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
7 ounces soft tofu, sliced in thin, long strips
4 cups water
3 tablespoons soy sauce
1/2 teaspoon black pepper
1 teaspoon garlic, chopped
1 1/2 teaspoons sugar
5 tablespoons rice vinegar
1 teaspoon chili-garlic sauce
1/4 teaspoon salt
1 cup bamboo shoot
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 egg yolks, beaten
red bell pepper, cut in thin strips
fresh cilantro leaves, chopped

Directions:




11-Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.

2-Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve cornstarch in 1 T. water, and stir into soup.

3-Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.

4-Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.

Chinese Hot and Sour Pork Soup

Chinese Hot and Sour Pork Soup

 

Ingredients:                          ( For 4 persons)

 8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoot, julienned
1/2 cup water chestnut, sliced
1/2 cup carrot, julienned
1 cup shiitake mushroom, sliced and stems removed
1 cup straw mushroom
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallion, finely chopped, garnish

Directions:
 

1Bring stock to a simmer.

2Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.

3Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.

4Simmer 5 minute.

5Mix cornstarch with 2 tablespoons water and add.

6Bring back to simmer and pour the eggs in a very thin stream over the surface.
 Let stand for 10 sec. before stirring in the sesame oil.

7Serve with a garnish of chopped scallions.

8NOTE: The pepper, chile paste and vinegar can be varied for taste.
 I also omit the pork and use less egg.

Egg Drop Soup (Restaurant Style)

Egg Drop Soup (Restaurant Style)

Ingredients:                                  ( For 4 persons)
 4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 eggs
1 egg yolk

Directions:



1Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.

2Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

3In a cup or small bowl, stir together the remaining broth andcornstarch until smooth.
4Set aside.

5In a small bowl, whisk the eggs and egg yolk together using a fork.

6Drizzle egg a little at a time from the fork into the boiling broth mixture.

7Egg should cook immediately.

8Once the eggs have been dropped, stir in the cornstarch mixture
gradually until the soup is the desired consistency.

Egg Drop Soup

Egg Drop Soup

Ingredients:                       (For 2 persons)

 3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

Directions:

1-Bring chicken broth to a boil in soup pot.

2-Add 1/2 teaspoon salt & mix.

3-Combine water and cornstarch; stir into boiling broth.

4-Stir a small amount of hot broth into slightly beaten egg. Add
egg mixture into hot broth slowly, stirring all the time. Cook
until clear and slightly thickened, stirring constantly.

5-Garnish with scallion.