Shazam Chinese Soup Recipes

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.

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

Steps:

• Fry mushrooms, and garlic in oil.
• Add water and the flavour packs from the instant noodles. Bring to a boil.
• Add the noodles. Simmer 3 minutes.
• Add onions and your choice of any garnishes.

Steps:

• In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

Steps:

• Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
• Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
• Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
• Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.