Tag: soup
Egg Drop Soup
Egg Drop Soup
Soup is an important part of the daily Chinese diet, where it is always served with steamed rice, stir fried vegetables, and a meat dish. Egg drop soup is a popular option that requires minimal time and ingredients. This recipe is ready in less than 15 minutes and is light years better than anything you’d get at a restaurant.
Servings: 2
Ingredients
- 4 cups chicken stock
- 1/4 cup shaoxing cooking wine
- 3 green onions chopped; green and white parts separated
- 1 slice ginger
- 1/4 tsp white pepper
- 1/4 tsp sea salt
- 1/8 tsp turmeric
- 1 tbsp cornstarch
- 2 tbsp water
- 4 large eggs beaten
- 2 tsp sesame oil
Instructions
- Make a slurry by mixing the cornstarch with the water. Stir in the turmeric, salt, and white pepper. Set aside.
- Bring the chicken stock, cooking wine, white part of the green onions, and slice of ginger to a boil. Simmer over medium heat for 5 minutes.
- Whisk in the slurry.
- Turn the heat to low. Using the back of a fork, drizzle the beaten eggs through the tines of the fork into the chicken stock. Let the eggs set for a couple of seconds.
- Beat the eggs with chopsticks until thin ribbons form.
Salmon Rice Noodle Soup
Salmon Rice Noodle Soup
Noodle soups are extremely popular all over Taiwan. Salmon noodle soup is a common soup that is low in fat and very easy to make. The stock is simply sautéed ginger, shallots and green onions simmered with water and bonito flakes for an hour. The stock is then strained. Salmon is added to the stock, then simmered until cooked through. The stock is ladled over rice noodles and fried shallots.
Servings: 2
Ingredients
Stock
- 2 tbsp vegetable oil
- 4 green onions chopped
- 4 tbsp ginger minced
- 1/4 cup shallots sliced
- 1/4 cup bonito flakes
- 1/2 gallon water
Noodle Soup
- 2 bunches rice noodles prepared according to package directions
- 1 lb salmon fillets cubed
- 1/2 cup fried shallots
- 1 tsp salt
- 2 tsp sesame oil
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the ginger, shallots, and green onions for 5 minutes.
- Pour in water. Add in the bonito flakes. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Strain the stock and continue to simmer.
- Add in the salmon and salt.
- Simmer for 5 minutes until the salmon is cooked through.
- Place 1 portion of the rice noodles in the bottom of a bowl. Top with a 1/4 cup of fried shallots. Drizzle over a tsp of sesame oil.
- Ladle over the stock and salmon.
Oden
Oden
Oden is a Japanese fish cake soup with hard boiled eggs and daikon; all simmered in a dashi/soy sauce broth. Oden is mostly found at Japanese street carts, but can be found at many izakayas. What is great about this soup is that it is a one pot dish that comes together in 30 minutes. The oden is served with togarashi pepper sprinkled on top with a side of hot Japanese mustard to dip the fish cakes in.
Servings: 1
Ingredients
- 3 1/2 cups dashi
- 2 pieces kombu
- 12 oz assorted Japanese fish cakes and balls
- 2 hard boiled eggs
- 1 cup daikon diced into cubes
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- togarashi pepper to taste
Instructions
- Bring a pot of dashi stock with kombu to a boil over medium high heat.
- Add in the daikon. Lower the heat to medium low and simmer until the daikon is cooked through; about 10 minutes.
- Rinse the excess oil off the fish cakes.
- Add in the fish cakes, hard boiled eggs, soy sauce, mirin, and sake.
- Simmer for 15 minutes.
