Soup

EGG-FLOWER SOUP

Ingredients:

1/3 cup cooking oil

1 tsp minced garlic
1 pck Purefoods Chicken Balls
6 cups chicken broth
1½ tsps Patis (fish sauce)
1 egg, well-beaten
5 tbsps Cornstarch, dissolve in 2 ½ tbsps
water
2 tbsp chopped green onion

Directions:

Heat oil and sauté garlic. Add chicken balls,

broth and patis. Bring to a boil. Pour in
beaten egg and cornstarch mixture. Stir
constantly until thick. Sprinkle with green
onion. Serve hot.

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HOT AND SOUR SOUP

Ingredients:

2 tbsp corn flour (cornstarch)

4 tbsp water
2 tbsp light soy sauce
3 tbsp rice wine vinegar
½ tsp ground black pepper
1 small fresh red chili, finely chopped
1 egg
2 tbsp vegetable oil
1 onion, chopped
850 ml/1 ½ pints/3 ¾ cups chicken
or beef consommé
1 open-cap mushroom, sliced
50 g/1 ¾ oz skinless chicken breast,
Cut into very thin strips
1 tsp sesame oil

Directions:

1. Blend the corn flour (cornstarch) with

the water to form a smooth paste. Add
the soy sauce, rice wine vinegar, pepper
and chili and mix together.
2. Break the egg into a separate bowl and
beat well.
3. Heat the oil in a preheated wok and fry
the onion for 1-2 minutes.
4. Stir in the consommé, mushroom and
chicken and bring to the boil. Cook for

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15 minutes or until the chicken is

tender.
5. Pour the corn flour (cornstarch) mixture
into the soup and cook, stirring, until it
thickens.
6. As you are stirring, gradually drizzle the
egg into the soup, to create threads of
egg.
7. Sprinkle with the sesame oil and serve
immediately.

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SHARK’S FIN SOUP

Ingredients:

100 gms Shark’s fin

1 pc. Fresh scallop
1 pc. Black mushroom
1 pc Bamboo pith
1 plate bean sprout
5 tsps. Superior soup
1 tsp. chicken powder

Directions:

Steam shark’s fin 30 minutes to soften. Wash

with cold water. Boil scallop, black
mushroom and bamboo pith in water. Drain.

Saute bean sprout 20 seconds. Reheat

shark’s fin in steamer. Drain. Put in pot then
add superior soup, chicken powder, black
mushroom, scallop, bamboo pith and bean
sprout on top. Boil shark’s fin in pot until
done.

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SHRIMP DUMPLING SOUP

Ingredients:

Dumplings:
150 g/5 ½ oz/1 5/8 cups plain
(all-purpose) flour
50 ml/2 fl oz/¼ cup boiling water
25 ml/1 fl oz/1/8 cup cold water
1 ½ tsp vegetable oil
Filling:
125 g/4 ½ oz minced (ground) pork
125 g/4 ½ oz cooked peeled shrimp,
chopped
50 g/1 ¾ oz canned water chestnuts,
drained,
rinsed and chopped
1 celery stick, chopped
1 tsp cornflour (cornstarch)
1 tbsp sesame oil
1 tbsp light soy sauce
Soup:
850 ml/1 ½ pints/3 ¾ cups fish stock
50 g/1 ¾ oz cellophane noodles
1 tbsp dry sherry
chopped chives, to garnish

Directions:

1. To make the dumplings, mix the flour,

boiling water, cold water and oil in a
bowl until a pliable dough is formed.

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2. Knead the dough on a floured surface

for 5 minutes. Cut the dough into 16
equal-sized pieces.
3. Roll the dough pieces into rounds 7.5
cm/3 inches in diameter.
4. Mix the filling ingredients together.
5. Spoon a little of the filing mixture into
the centre of each round. Bring the
edges of the dough together, scrunching
them up to form a “moneybag” shape.
Twist to seal.
6. Pour the fish stock into a large
saucepan and bring to the boil.
7. Add the cellophane noodles, dumplings
an dry sherry to the pan and cook for
4-5 minutes, until the noodles and
dumplings are tender. Garnish and
serve.

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WINTER MELON SOUP

Ingredients:

1 large winter melon, approximately 1

kilo
8 dried Chinese mushrooms
6 water chestnuts75 g fresh shrimps
50 g crabmeat
100 g fresh lean pork
100 g white chicken meat
50 g duck meat
1 inch knob fresh ginger1 clove garlic
1½ litres chicken stock
salt to taste
freshly ground black pepper
2 teaspoons light soya sauce
½ teaspoon sesame oil

6 servings

Directions:

Remove the top quarter of the melon an cut

the base so that the melon will stand upright
in the steamer. Scoop out the seeds and
sufficient pulp to allow the stock to be poured
in, taking care not to break the outside skin.
Soak the mushrooms in warm water for 30
minutes then remove the hard stems. Peel the
water chestnuts and chop finely. Shell, de-
vein and chop the shrimps, flake the crabmeat
and dice the pork, chicken and duck. Finely

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chop the ginger and garlic. Bring the stock to

the boil, add the mushrooms, water
chestnuts, pork, chicken, duck, ginger and
garlic and season to taste with salt and freshly
ground black pepper. Simmer for 15 minutes
then pour into the melon. Place into a
steamer, cover the melon with its own ‘lid’ and
cover the pain. Cook gently for approximately
4 hours, then add the shrimps, crabmeat,
soya sauce and sesame oil and continue to
cook for a further 30 minutes. When serving
scoop out the flesh of the melon and add to
each individual bowl.

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BIRD’S NEST WITH QUAIL EGG SOUP

Ingredients:

50 g dried bird’s nest

25 ml Chinese wine
1 litre chicken stock
50 g snow peas
2 spring onions
½ teaspoon salt
¼ teaspoon white pepper
pinch monosodium glutamate
12 quail eggs
25 g shredded cooked ham

4-6 servings

Directions:

Soak the bird’s nest in cold-water for 4-5

hours, remove any feathers and impurities
and place into a saucepan. Cover with
approximately 100 ml of cold water and bring
to the boil. Lower heat, add the Chinese wine
and simmer gently for 30 minutes. Drain and
set aside. Bring the stock to the boil and
season with salt, pepper and monosodium
glutamate. Cut the spring onions into 1 inch
lengths and add to the boiling stock together
with the snow peas. Lower heat and simmer
for 5 minutes then add the bird’s nest and
continue to cook over medium heat for a
further 2-3 minutes. Break the eggs into

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small dishes, add a small quantity of shredded

ham to each and poach until the eggs are set.
To serve pour the soup into a tureen and float
the poached quail eggs on top.

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CRAB AND GINGER SOUP

Ingredients:

1 carrot chopped
1 leek, chopped
1 bay leaf
850 ml/ 1 ½ pints/3 ¾ cups fish stock
2 medium-sized cooked crabs
2-5 cm/1 inch piece fresh root ginger
(ginger root), grated
1 tsp light soy sauce
½ tsp ground star anise
salt and pepper

Directions:

1. Put the carrot, leek, bay leaf and stock

into a large pan and bring to the boil.
Reduce the heat, cover and simmer for
10 minutes, or until the vegetables are
nearly tender.
2. Meanwhile, remove all of the meat from
the cooked crabs. Break off the claws,
break the joints and remove the eat
(you may require a fork or skewer for
this). Add the crabmeat to the
saucepan of fish stock.
3. Add the ginger, soy sauce and star
anise to the fish stock and bring to the
boil. Leave to simmer for about 10
minutes, or until the vegetables are

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tender and the crab is heated through.

Season.
4. Ladle the soup into warned serving
bowls and garnish with crab claws.
Serve at once.

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HOT & SOUR SZECHUAN SOUP

4-6 servings

Ingredients:

3 dried Chinese mushrooms

50 g bamboo shoot
3 spring onions
50 g beancurd
50 g lean cooked pork
50 g cooked shrimps, shelled
25 ml peanut oil
25 ml dark vinegar
1 teaspoon white pepper
2 teaspoons dark soya sauce
1 teaspoon chilli oil
½ teaspoon sesame oil
1 litre chicken stock
salt to taste
25 g cornstarch
1 egg, beaten

Directions:

Soak the mushrooms in warm water and

discard the hard stems. Cover the bamboo
shoot with cold water, bring slowly to the boil
and simmer gently for 15 minutes. Chop the
mushrooms, bamboo shoot and spring onions
and cut the beancurd into small dice. Shred
the pork and finely chop the shrimps. Heat
the peanut oil in a saucepan, add the onion,

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vinegar, white pepper, soya sauce, chilli oil

and sesame oil and cook slowly for 3-4
minutes, stirring continuously. In another
pan bring the stock to the boil, add the
mushroom, bamboo shoot, beancurd, pork,
shrimps and salt to taste and simmer over low
heat for 5 minutes. Mix the cornstarch with a
small quantity of cold water and add the
stock. Break in the egg, stir well and simmer
for a further minute. To serve place the onion
and vinegar mixture into a large soup, tureen,
pour in the stock and stir well.

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PIG’S LIVER & TOMATO SOUP

Ingredients:

150 g pig’s liver

1 spring onion
1 inch knob fresh ginger
2 teaspoon sugar
freshly ground black pepper
salt to taste
2 teaspoons dark soya sauce
3 large fresh tomatoes
25 ml vegetable oil
1 litre chicken stock

4-6 servings

Directions:

Slice the liver into 1 inch pieces and place into

a shallow dish. Chop the spring onion and
ginger and add to the liver. Add the sugar,
freshly ground black pepper, salt to taste and
soya sauce and allow to marinate for 30
minutes. Slice the tomatoes. Bring the stock
to the boil, lower heat and leave to simmer
gently. Heat the oil in a wok, add the liver
and marinade, stir-fry for 5 minutes then
transfer the liver to the simmering stock. Add
the sliced tomatoes to the wok and cook for 2-
3 minutes then pour all the ingredients from
the wok into the stock and simmer for a
further 3 minutes before serving.

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SPARERIBS AND BEAN-SPROUT SOUP

Preparation time: 10 minutes

Ingredients:

4 oz. pork spareribs

2 slices ginger root, peeled
1 – ½ pints water
8 oz fresh bean-sprout
1 tomato, sliced
2 teaspoons salt
1 spring onion, finely chopped, to garnish

Directions:

Ask your butcher to chop each pork spare rib

into 2 to 3 pieces.

Place the spare rib pieces with the ginger root

in a large saucepan, add the water and bring
to the boil. Reduce the heat, cover and
simmer gently for about 1 hour or until the
liquid is reduced by a third.

Add the bean sprouts and the tomato.

Increase the heat to high and the salt. Cook

for about 1 minute, garnish with finely
chopped spring onion and serve.

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EGG DROP SOUP

Preparation time: 7-8 minutes

Cooking time: 4 minutes
To serve: 4

Ingredients:

3 oz canned bamboo shoots

2 small cultivated mushrooms
1½ oz cooked peas
2 slices skinned small tomatoes
3 oz roast chicken (white meat only)
2 eggs
1½ pints (U.S. 3 ¾ cups) chicken stock
1 chicken bouillon cubes and water
pinch salt
pinch sugar
pinch Ve-Tsin
few drops sesame oil
few drops ginger sherry

Directions:

Cut the bamboo shoots into strips and the

mushrooms into very thin slices. Add the
peas, tomatoes and thinly sliced chicken.
Beat the eggs and leave aside.

Bring the chicken stock to the boil. Add the

prepared chicken ingredients except the eggs
and cook for 1-2 minutes. Add the salt,

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sugar, Ve-Tsin, sesame oil and ginger sherry

and cook for ½ minutes.

Trickle the beaten eggs into the soup, stirring

as you do so. Cook for ¼ minute, then serve
at once.

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CHINESE VEGETABLE SOUP

Ingredients:

1 lb boneless pork
1 tbsp dry sherry
1 tbsp soy sauce
2 tsp minced fresh ginger root
2 tsp vegetable oil
½ cup sliced mushrooms
½ cup sliced celery
½ cup diced water chestnuts
½ cup diced carrots
8 cups chicken broth
1 pkg (6 oz) frozen Chinese peas pods
½ tsp salt
2 eggs beaten

Directions:

Partially freeze pork for easier slicing. Slice

pork across grain thin strips 2 inches long. In
medium bowl, combine sherry, soy sauce and
ginger. Add pork, stir to coat. In large skillet
or wok heat oil. Add pork and cook over high-
heat, stirring constantly, until pork is lightly
browned. Stir in mushrooms, bamboo shoots,
celery, water, chestnuts, carrots and broth.
Bring to a boil; reduce heat; simmer 15
minutes. Add pea pods and salt. Cook 5
minutes. Gradually add eggs, stirring until
they separate into shreds. Serve immediately.
Makes 8 servings.

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