Shazam Chinese Soup Recipes
SHAZAM! CHINESE SOUP
I was cleaning out the fridge today and had a few vegetables I didn't just want to toss so I made this soup. I really surprised myself with this one and I am posting it while it is fresh in my mind. Really good and simple.
Provided by Pot Scrubber
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put water and boullion in a pot and turn heat on high.
- Grate a carrot directly into pot.
- Finely slice cabbage leaving the strips long and toss into the pot.
- Finely dice onion and toss into pot.
- Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
- Toss into the pot.
- Toss Garlic clove into the pot.
- After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
- Add sesame oil and white pepper and stir.
Nutrition Facts : Calories 46.5, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 579.5, Carbohydrate 6.1, Fiber 1.6, Sugar 3.1, Protein 1.4
CHINESE SEAFOOD SOUP
You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.
Provided by Bergy
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
- Add cabbage & 1/4 of the chicken stock.
- Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
- Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
- Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
- Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
- Sprinkle with scallions.
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