Tag: soup
Lion’s Head Soup
Lion’s Head Soup
Lion’s head soup is the perfect comfort food for cold winter months. Not only is this soup super tasty, but it comes together in about 30 minutes. The soup is simply sautéed cabbage in chicken stock with lion’s head meatballs. These particular meatballs for the soup are dryer in preparation than the lion’s head meatballs you steam and eat as a main course. There is no water in the meatball mix and 1 less egg.
Servings: 4
Ingredients
Lion’s Head Meatballs
- 1 lb ground pork
- 4 tbsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp ground ginger
- 3 green onions
- 1 cup water chestnuts finely chopped
- 1 large egg beaten
- 1 tbsp cornstarch
- 1 cup panko breadcrumbs
- 1 tbsp sesame oil
Soup
- 2 tbsp vegetable oil
- 1/2 small green cabbage roughly chopped
- 6 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Garnish
- green onions chopped
- chili oil optional
Instructions
- Mix together the meatball ingredients. Set aside.
- Heat up cooking oil in a large stock pot over medium high heat. Sauté the cabbage for 5 minutes until it is slightly wilted.
- Pour in the chicken stock and soy sauce. Bring to a boil.
- Using a cookie dropper, drop the meatballs into the soup. Cover. Reduce the heat to medium and simmer for 15 minutes.
- Turn off the heat. Drizzle in the sesame oil.
Sesame Wine Chicken Soup
Sesame Wine Chicken Soup
Ma You Ji Tang is a Taiwanese style sesame wine chicken soup. This soup is most appropriate for the cold weather months, as it is great for your immune system. Ginger has anti-inflammatory properties; red dates helping regulate blood pressure, aid in digestion, and are high in vitamin C. Dark meat chicken will work the best for this soup, so I used 2 whole legs; cutting the drumsticks in half and the thighs into 4 pieces. The soup can be served over noodles or rice and is topped with lots of green onions and cilantro.
Servings: 2
Ingredients
- 4 tbsp black sesame oil
- 6 slices ginger
- 2 whole chicken legs drumsticks cut in half; thighs cut into 4
- 2 cups michiu cooking wine or shaoxing cooking wine
- 2 cups chicken stock
- 12 dried red dates
- 1/2 tsp sugar
- salt to taste
- 2 portions somen noodles prepared according to package directions
- 4 green onions chopped
- 1/4 cup cilantro chopped
Instructions
- Heat up 2 tbsp of sesame oil in a pot over medium high heat. Sauté the ginger slices gor 3 minutes. Remove from the pot.
- Add in the chicken. Brown on all sides for 10 minutes in total.
- Pour in the chicken stock and cooking wine. Bring to a boil.
- Add in the dried red dates and the sautéed ginger slices. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the sugar and the last 2 tbsp of sesame oil. Season with salt to taste.
- Place a portion of the somen noodles in a bowl.
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de camarones is the national dish of Peru. The soup was originally made with crayfish, but shrimp happens] to be more widely available. The soup is made from homemade shrimp stock, onions, garlic, corn on the cob, peas, rice, potatoes, milk, cheese, and eggs. This dish is traditionally served in a deep bowl, since there is so much going on.
Ingredients
- 1 lb shell on shrimp peeled and deveined; shells saved
- 2 quarts water
- 2 tbsp olive oil
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 2 ears corn on the cob cut into 6 pieces each ear
- 1 cup peas
- 1/4 cup long grain white rice
- 1 large russet potato peeled and cubed
- salt to taste
- 1 cup evaporated milk
- 4 oz queso fresco cut into small cubes
- 1 tbsp oregano
- 3 large eggs beaten
Instructions
- Brinb the water to a boil. Add the shrimp shells. Simmer for 15 minutes.
- Strain the stock of the shrimp shells. Set aside.
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the aji panca and aji amarillo pastes. Reduce the heat to medium low and sauté the onions and garlic for 10 minutes.
- Pour in the shrimp stock. Bring to a boil.
- Add in the corn on the cob, peas, and rice. Reduce the heat to medium and simmer for 10 minutes. Add in the potatoes and season with salt. Simmer for another 10 minutes.
- Pour in the evaporated milk. Add in the queso and oregano. Simmer for 5 minutes.
- Stir in the shrimp and beaten eggs. Simmer for 3-4 more minutes until the shrimp are cooked through. Take off the heat.
