Stock and Soups
Chicken stock is a basic in the Chinese kitchen, and if you make your own stock, you will get the finest results. It is very simple to do, but it does take a little time, so make stock in large quantities then freeze it in smaller portions to thaw and use as you need it.
If you do not have your own stock, you can use a good quality stock cube, although this will not have quite the same delicate flavour of a Chinese stock. Also you must be careful when seasoning the dish, as the resulting stock will be more salty than a home-made stock.
The wok is the perfect utensil in which to make your soups, but you can use any large saucepan.
Chicken Stock
Makes 2 litres/3½ pts/8½ cups
1.5 kg/2 lb cooked or raw bones of chicken
450 g/1 lb pork bones
1 cm/½ in piece ginger root
3 spring onions (scallions), sliced
1 clove garlic, crushed
5 ml/1 tsp salt
2.25 litres/4 pts/10 cups water
Bring all the ingredients to the boil, cover and simmer for 15 minutes. Skim off any fat. Cover and simmer for 1½ hours. Strain, cool and skim. Freeze in small quantities or keep refrigerated and use within 2 days.
Bean Sprout and Pork Soup
Serves 4
450 g/1 lb pork, cubed
1.5 l/2½ pts/6 cups chicken stock
5 slices ginger root
350 g/12 oz bean sprouts
15 ml/1 tbsp salt
Blanch the pork in boiling water for 10 minutes then drain. Bring the stock to the boil and add the pork and ginger. Cover and simmer for 50 minutes. Add the bean sprouts and salt and simmer for 20 minutes.
Abalone and Mushroom Soup
Serves 4
60 ml/4 tbsp groundnut (peanut) oil
100 g/4 oz lean pork, cut into strips
225 g/8 oz canned abalone, cut into strips
100 g/4 oz mushrooms, sliced
2 stalks celery, sliced
50 g/2 oz ham, cut into strips
2 onions, sliced
1.5 l/2½ pts/6 cups water
30 ml/2 tbsp wine vinegar
45 ml/3 tbsp soy sauce
2 slices ginger root, chopped
salt and freshly ground pepper
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Heat the oil and fry the pork, abalone, mushrooms, celery, ham and onions for 8 minutes. Add the water and wine vinegar, bring to the boil, cover and simmer for 20 minutes. Add the soy sauce, ginger, salt and pepper. Blend the cornflour to a paste with the water, stir it into the soup and simmer, stirring, for 5 minutes until the soup clears and thickens.
Chicken and Asparagus Soup
Serves 4
100 g/4 oz chicken, shredded
2 egg whites
2.5 ml/½ tsp salt
30 ml/2 tbsp cornflour (cornstarch)
225 g/8 oz asparagus, cut into 5 cm/2 in chunks
100 g/4 oz bean sprouts
1.5 l/2½ pts/6 cups chicken stock
100 g/4 oz button mushrooms
Mix the chicken with the egg whites, salt and cornflour and leave to stand for 30 minutes. Cook the chicken in boiling water for about 10 minutes until cooked through then drain well. Blanch the asparagus in boiling water for 2 minutes then drain. Blanch the bean sprouts in boiling water for 3 minutes then drain. Pour the stock into a large pan and add the chicken, asparagus, mushrooms and bean sprouts. Bring to the boil and season to taste with salt. Simmer for a few minutes to allow the flavours to develop and until the vegetables are tender but still crisp.
Beef Soup
Serves 4
225 g/8 oz minced (ground) beef
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp cornflour (cornstarch)
1.2 l/2 pts/5 cups chicken stock
5 ml/1 tsp chilli bean sauce
salt and pepper
2 eggs, beaten
6 spring onions (scallions), chopped
Mix the beef with the soy sauce, wine or sherry and cornflour. Add to the stock and gradually bring to the boil, stirring. Add the chilli bean sauce and season to taste with salt and pepper, cover and simmer for about 10 minutes, stirring occasionally. Stir in the eggs and serve sprinkled with the spring onions.
Beef and Chinese Leaves Soup
Serves 4
200 g/7 oz lean beef, cut into strips
15 ml/1 tbsp soy sauce
15 ml/1 tbsp groundnut (peanut) oil
1.5 l/2½ pts/6 cups beef stock
5 ml/1 tsp salt
2.5 ml/½ tsp sugar
½ head Chinese leaves, cut into chunks
Mix the beef with the soy sauce and oil and leave to marinate for 30 minutes, stirring occasionally. Bring the stock to the boil with the salt and sugar, add the Chinese leaves and simmer for about 10 minutes until almost cooked. Add the beef and simmer for a further 5 minutes.
Cabbage Soup
Serves 4
60 ml/4 tbsp groundnut (peanut) oil
2 onions, chopped
100 g/4 oz lean pork, cut into strips
225 g/8 oz Chinese cabbage, shredded
10 ml/2 tsp sugar
1.2 l/2 pts/5 cups chicken stock
45 ml/3 tbsp soy sauce
salt and pepper
15 ml/1 tbsp cornflour (cornstarch)
Heat the oil and fry the onions and pork until lightly browned. Add the cabbage and sugar and stir-fry for 5 minutes. Add the stock and soy sauce and season to taste with salt and pepper. Bring to the boil, cover and simmer gently for 20 minutes. Mix the cornflour with a little water, stir it into the soup and simmer, stirring, until the soup thickens and clears.
Piquant Beef Soup
Serves 4
45 ml/3 tbsp groundnut (peanut) oil
1 clove garlic, crushed
5 ml/1 tsp salt
225 g/8 oz minced (ground) beef
6 spring onions (scallions), cut into strips
1 red pepper, cut into strips
1 green pepper, cut into strips
225 g/8 oz cabbage, shredded
1 l/1¾ pts/4¼ cups beef stock
30 ml/2 tbsp plum sauce
30 ml/2 tbsp hoisin sauce
45 ml/3 tbsp soy sauce
2 pieces stem ginger, chopped
2 eggs
5 ml/1 tsp sesame oil
225 g/8 oz transparent noodles, soaked
Heat the oil and fry the garlic and salt until lightly browned. Add the beef and brown quickly. Add the vegetables and stir-fry until translucent. Add the stock, plum sauce, hoisin sauce, 30 ml/2 tbsp of soy sauce and the ginger, bring to the boil and simmer for 10 minutes. Beat the eggs with the sesame oil and remaining soy sauce. Add to the soup with the noodles and cook, stirring, until the eggs form strands and the noodles are tender.
Celestial Soup
Serves 4
2 spring onions (scallions), minced
1 clove garlic, crushed
30 ml/2 tbsp chopped fresh parsley
5 ml/1 tsp salt
15 ml/1 tbsp groundnut (peanut) oil
30 ml/2 tbsp soy sauce
1.5 l/2½ pts/6 cups water
Mix together the spring onions, garlic, parsley, salt, oil and soy sauce. Bring to the water to the boil, pour over the spring onion mixture and leave to stand for 3 minutes.
Chicken and Bamboo Shoot Soup
Serves 4
2 chicken legs
30 ml/2 tbsp groundnut (peanut) oil
5 ml/1 tsp rice wine or dry sherry
1.5 l/2½ pts/6 cups chicken stock
3 spring onions, sliced
100 g/4 oz bamboo shoots, cut into chunks
5 ml/1 tsp minced ginger root
salt
Bone the chicken and cut the flesh into chunks. Heat the oil and fry the chicken until sealed on all sides. Add the stock, spring onions, bamboo shoots and ginger, bring to the boil and simmer for about 20 minutes until the chicken is tender. Season to taste with salt before serving.
Chicken and Corn Soup
Serves 4
1 l/1¾ pts/4¼ cups chicken stock
100 g/4 oz chicken, minced
200 g/7 oz creamed sweetcorn
slice ham, chopped
eggs, beaten
15 ml/1 tbsp rice wine or dry sherry
Bring the stock and chicken to the boil, cover and simmer for 15 minutes. Add the sweetcorn and ham, cover and simmer for 5 minutes. Add the eggs and sherry, stirring slowly with a chopstick so that the eggs form into threads. Remove from the heat, cover and leave to stand for 3 minutes before serving.
Chicken and Ginger Soup
Serves 4
4 dried Chinese mushrooms
1.5 l/2½ pts/6 cups water or chicken stock
225 g/8 oz chicken meat, cubed
10 slices ginger root
5 ml/1 tsp rice wine or dry sherry
salt
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks. Bring the water or stock to the boil with the remaining ingredients and simmer gently for about 20 minutes until the chicken is cooked.
Chicken Soup with Chinese Mushrooms
Serves 4
25 g/1 oz dried Chinese mushrooms
100 g/4 oz chicken, shredded
50 g/2 oz bamboo shoots, shredded
30 ml/2 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
1.2 l/2 pts/5 cups chicken stock
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps. Blanch the mushrooms, chicken and bamboo shoots in boiling water for 30 seconds then drain. Place them in a bowl and stir in the soy sauce and wine or sherry. Leave to marinate for 1 hour. Bring the stock to the boil add the chicken mixture and the marinade. Stir well and simmer for a few minutes until the chicken is thoroughly cooked.
Chicken and Rice Soup
Serves 4
1 l/1¾ pts/4¼ cups chicken stock
225 g/8 oz/1 cup cooked long-grain rice
100 g/4 oz cooked chicken, cut into strips
1 onion, cut into wedges
5 ml/1 tsp soy sauce
Heat all the ingredients together gently until hot without allowing the soup to boil.
Chicken and Coconut Soup
Serves 4
350 g/12 oz chicken breast
salt
10 ml/2 tsp cornflour (cornstarch)
30 ml/2 tbsp groundnut (peanut) oil
1 green chilli pepper, chopped
1 l/1¾ pts/4¼ cups coconut milk
5 ml/1 tsp grated lemon rind
12 lychees
pinch of grated nutmeg
salt and freshly ground pepper
2 lemon balm leaves
Cut the chicken breast diagonally across the grain into strips. Sprinkle with salt and coat with cornflour. Heat 10 ml/2 tsp of oil in a wok, swirl round and pour it out. Repeat once more. Heat the remaining oil and stir-fry the chicken and chilli pepper for 1 minute. Add the coconut milk and bring to the boil. Add the lemon rind and simmer for 5 minutes. Add the lychees, season with nutmeg, salt and pepper and serve garnished with lemon balm.
Clam Soup
Serves 4
2 dried Chinese mushrooms
12 clams, soaked and scrubbed
1.5 l/2½ pts/6 cups chicken stock
50 g/2 oz bamboo shoots, shredded
50 g/2 oz mangetout (snow peas),halved
2 spring onions (scallions), cut into rings
15 ml/1 tbsp rice wine or dry sherry
pinch of freshly ground pepper
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and halve the caps. Steam the clams for about 5 minutes until they open; discard any that remain closed. Remove the clams from their shells. Bring the stock to the boil and add the mushrooms, bamboo shoots, mangetout and spring onions. Simmer, uncovered, for 2 minutes. Add the clams, wine or sherry and pepper and simmer until heated through.
Egg Soup
Serves 4
1.2 l/2 pts/5 cups chicken stock
3 eggs, beaten
45 ml/3 tbsp soy sauce
salt and freshly ground pepper
4 spring onions (scallions), sliced
Bring the stock to the boil. Gradually whisk in the beaten eggs so that they separate into strands. Stir in the soy sauce and season to taste with salt and pepper. Serve garnished with spring onions.
Crab and Scallop Soup
Serves 4
4 dried Chinese mushrooms
15 ml/1 tbsp groundnut (peanut) oil
1 egg, beaten
1.5 l/2½ pts/6 cups chicken stock
175 g/6 oz crab meat, flaked
100 g/4 oz shelled scallops, sliced
100 g/4 oz bamboo shoots, sliced
2 spring onions (scallions), chopped
1 slice ginger root, minced
a few cooked, peeled prawns (optional)
45 ml/3 tbsp cornflour (cornstarch)
90 ml/6 tbsp water
30 ml/2 tbsp rice wine or dry sherry
20 ml/4 tsp soy sauce
2 egg whites
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps thinly. Heat the oil, add the egg and tilt the pan so that the egg covers the bottom. Cook until set then turn and cook the other side. Remove from the pan, roll up and cut into thin strips.
Bring the stock to the boil, add the mushrooms, egg strips, crab meat, scallops, bamboo shoots, spring onions, ginger and prawns, if using. Bring back to the boil. Mix the cornflour with 60 ml/4 tbsp of water, the wine or sherry and soy sauce and stir into soup. Simmer, stirring until the soup thickens. Beat the egg whites with the remaining water and drizzle the mixture slowly into the soup, stirring vigorously.
Crab Soup
Serves 4
90 ml/6 tbsp groundnut (peanut) oil
3 onions, chopped
225 g/8 oz white and brown crab meat
1 slice ginger root, minced
1.2 l/2 pts/5 cups chicken stock
150 ml/¼pt/ cup rice wine or dry sherry
45 ml/3 tbsp soy sauce
salt and freshly ground pepper
Heat the oil and fry the onions until soft but not browned. Add the crab meat and ginger and stir-fry for 5 minutes. Add the stock, wine or sherry and soy sauce, season with salt and pepper. Bring to the boil then simmer for 5 minutes.
Fish Soup
Serves 4
225 g/8 oz fish fillets
1 slice ginger root, minced
15 ml/1 tbsp rice wine or dry sherry
30 ml/2 tbsp groundnut (peanut) oil
1.5 l/2½ pts/6 cups fish stock
Cut the fish into thin strips against the grain. Mix the ginger, wine or sherry and oil, add the fish and toss gently. Leave to marinate for 30 minutes, turning occasionally. Bring the stock to the boil, add the fish and simmer gently for 3 minutes.
Fish and Lettuce Soup
Serves 4
225 g/8 oz white fish fillets
30 ml/2 tbsp plain (all-purpose) flour
salt and freshly ground pepper
90 ml/6 tbsp groundnut (peanut) oil
6 spring onions (scallions), sliced
100 g/4 oz lettuce, shredded
1.2 l/2 pts/5 cups water
10 ml/2 tsp finely chopped ginger root
150 ml/¼ pt/generous ½ cup rice wine or dry sherry
30 ml/2 tbsp cornflour (cornstarch)
30 ml/2 tbsp chopped fresh parsley
10 ml/2 tsp lemon juice
30 ml/2 tbsp soy sauce
Cut the fish into thin strips then toss in seasoned flour. Heat the oil and fry the spring onions until soft. Add the lettuce and fry for 2 minutes. Add the fish and cook for 4 minutes. Add the water, ginger and wine or sherry, bring to the boil, cover and simmer for 5 minutes. Mix the cornflour with a little water then stir it into the soup. Simmer, stirring for a further 4 minutes until the soup clears then season with salt and pepper. Serve sprinkled with parsley, lemon juice and soy sauce.
Ginger Soup with Dumplings
Serves 4
5 cm/2 in piece ginger root, grated
350 g/12 oz brown sugar
1.5 l/2½ pts/7 cups water
225 g/8 oz/2 cups rice flour
2.5 ml/½ tsp salt
60 ml/4 tbsp water
Place the ginger, sugar and water in a pan and bring to the boil, stirring. Cover and simmer for about 20 minutes. Strain the soup and return it to the pan.
Meanwhile, place the flour and salt in a bowl and gradually knead in just enough water to make a thick dough. Roll it into small balls and drop the dumplings into the soup. Return the soup to the boil, cover and simmer for a further 6 minutes until the dumplings are cooked.
Hot and Sour Soup
Serves 4
8 dried Chinese mushrooms
1 l/1¾ pts/4¼ cups chicken stock
100 g/4 oz chicken, cut into strips
100 g/4 oz bamboo shoots, cut into strips
100 g/4 oz tofu, cut into strips
15 ml/1 tbsp soy sauce
30 ml/2 tbsp wine vinegar
30 ml/2 tbsp cornflour (cornstarch)
2 eggs, beaten
a few drops sesame oil
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and cut the caps into strips. Bring the mushrooms, stock, chicken, bamboo shoots and tofu to the boil, cover and simmer for 10 minutes. Mix the soy sauce, wine vinegar and cornflour to a smooth paste, stir it into the soup and simmer for 2 minutes until the soup is translucent. Slowly add the eggs and sesame oil, stirring with a chopstick. Cover and leave to stand for 2 minutes before serving.
Mushroom Soup
Serves 4
15 dried Chinese mushrooms
1.5 l/2½ pts/6 cups chicken stock
5 ml/1 tsp salt
Soak the mushrooms in warm water for 30 minutes then drain, reserving the liquid. Discard the stalks and cut the caps in half if large and place in a large heatproof bowl. Stand the bowl on a rack in a steamer. Bring the stock to the boil, pour over the mushrooms then cover and steam for 1 hour over gently simmering water. Season to taste with salt and serve.
Mushroom and Cabbage Soup
Serves 4
25 g/1 oz dried Chinese mushrooms
15 ml/1 tbsp groundnut (peanut) oil
50 g/2 oz Chinese leaves, shredded
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp soy sauce
1.2 l/2 pts/5 cups chicken or vegetable stock
salt and freshly ground pepper
5 ml/1 tsp sesame oil
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps. Heat the oil and stir-fry the mushrooms and Chinese leaves for 2 minutes until well coated. Stir in the wine or sherry and soy sauce then add the stock. Bring to the boil, season to taste with salt and pepper then simmer for 5 minutes. Sprinkle with sesame oil before serving.
Mushroom Egg Drop Soup
Serves 4
1 l/1¾ pts/4¼ cups chicken stock
30 ml/2 tbsp cornflour (cornstarch)
100 g/4 oz mushrooms, sliced
1 slice onion, finely chopped
pinch of salt
3 drops sesame oil
2.5 ml/½ tsp soy sauce
1 egg, beaten
Mix a little stock with the cornflour then blend together all the ingredients except the egg. Bring to the boil, cover and simmer for 5 minutes. Add the egg, stirring with a chopstick so that the egg forms into threads. Remove from the heat and leave to stand for 2 minutes before serving.
Mushroom and Water Chestnut Soup
Serves 4
1 l/1¾ pts/4¼ cups vegetable stock or water
2 onions, finely chopped
5 ml/1 tsp rice wine or dry sherry
30 ml/2 tbsp soy sauce
225 g/8 oz button mushrooms
100 g/4 oz water chestnuts, sliced
100 g/4 oz bamboo shoots, sliced
few drops of sesame oil
2 lettuce leaves, cut into pieces
2 spring onions (scallions), cut into pieces
Bring the water, onions, wine or sherry and soy sauce to the boil, cover and simmer for 10 minutes. Add the mushrooms, water chestnuts and bamboo shoots, cover and simmer for 5 minutes. Stir in the sesame oil, lettuce leaves and spring onions, remove from the heat, cover and leave to stand for 1 minute before serving.
Pork and Mushroom Soup
Serves 4
60 ml/4 tbsp groundnut (peanut) oil
1 clove garlic, crushed
2 onions, sliced
225 g/8 oz lean pork, cut into strips
1 stick celery, chopped
50 g/2 oz mushrooms, sliced
2 carrots, sliced
1.2 l/2 pts/5 cups beef stock
15 ml/1 tbsp soy sauce
salt and freshly ground pepper
15 ml/1 tbsp cornflour (cornstarch)
Heat the oil and fry the garlic, onions and pork until the onions are soft and lightly browned. Add the celery, mushrooms and carrots, cover and simmer gently for 10 minutes. Bring the stock to the boil then add it to the pan with the soy sauce and season to taste with salt and pepper. Mix the cornflour with a little water then stir it into the pan and simmer, stirring, for about 5 minutes.
Pork and Watercress Soup
Serves 4
1.5 l/2½ pts/6 cups chicken stock
100 g/4 oz lean pork, cut into strips
3 stalks celery, diagonally sliced
2 spring onions (scallions), sliced
1 bunch watercress
5 ml/1 tsp salt
Bring the stock to the boil, add the pork and celery, cover and simmer for 15 minutes. Add the spring onions, watercress and salt and simmer, uncovered, for about 4 minutes.
Pork and Cucumber Soup
Serves 4
100 g/4 oz lean pork, thinly sliced
5 ml/1 tsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
1 cucumber
1.5 l/2½ pts/6 cups chicken stock
5 ml/1 tsp salt
Mix together the pork, cornflour, soy sauce and wine or sherry. Toss to coat the pork. Peel the cucumber and cut it in half lengthways then scoop out the seeds. Slice thickly. Bring the stock to the boil, add the pork, cover and simmer for 10 minutes. Stir in the cucumber and simmer for a few minutes until translucent. Stir in the salt and add a little more soy sauce, if liked.
Soup with Porkballs and Noodles
Serves 4
50 g/2 oz rice noodles
225 g/8 oz minced (ground) pork
5 ml/1 tsp cornflour (cornstarch)
2.5 ml/½ tsp salt
30 ml/2 tbsp water
1.5 l/2½ pts/6 cups chicken stock
1 spring onion (scallion), finely chopped
5 ml/1 tsp soy sauce
Place the noodles in cold water to soak while you prepare the meatballs. Mix together the pork, cornflour, a little salt and the water and shape into walnut-sized balls. Bring a saucepan of water to a rolling boil, drop in the pork balls, cover and simmer for 5 minutes. Drain well and drain the noodles. Bring the stock to the boil, add the pork balls and noodles, cover and simmer for 5 minutes. Add the spring onion, soy sauce and remaining salt and simmer for a further 2 minutes.
Spinach and Tofu Soup
Serves 4
1.2 l/2 pts/5 cups chicken stock
200 g/7 oz canned tomatoes, drained and chopped
225 g/8 oz tofu, cubed
225 g/8 oz spinach, chopped
30 ml/2 tbsp soy sauce
5 ml/1 tsp brown sugar
salt and freshly ground pepper
Bring the stock to the boil then add the tomatoes, tofu and spinach and stir gently. Return to the boil and simmer for 5 minutes. Add the soy sauce and sugar and season to taste with salt and pepper. Simmer for 1 minute before serving.
Sweetcorn and Crab Soup
Serves 4
1.2 l/2 pts/5 cups chicken stock
200 g/7 oz sweetcorn
salt and freshly ground pepper
1 egg, beaten
200 g/7 oz crab meat, flaked
3 shallots, chopped
Bring the stock to the boil, add the sweetcorn season with salt and pepper. Simmer for 5 minutes. Just before serving, pour the eggs through a fork and swirl on top of the soup. Serve sprinkled with crab meat and chopped shallots.
Szechuan Soup
Serves 4
4 dried Chinese mushrooms
1.5 l/2½ pts/6 cups chicken stock
75 ml/5 tbsp dry white wine
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp chilli sauce
30 ml/2 tbsp cornflour (cornstarch)
60 ml/4 tbsp water
100 g/4 oz lean pork, cut into strips
50 g/2 oz cooked ham, cut into strips
1 red pepper, cut into strips
50 g/2 oz water chestnuts, sliced
10 ml/2 tsp wine vinegar
5 ml/1 tsp sesame oil
1 egg, beaten
100 g/4 oz peeled prawns
6 spring onions (scallions), chopped
175 g/6 oz tofu, cubed
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Bring the stock, wine, soy sauce and chilli sauce to the boil, cover and simmer for 5 minutes. Blend the cornflour with half the water and stir it into the soup, stirring until the soup thickens. Add the mushrooms, pork, ham, pepper and water chestnuts and simmer for 5 minutes. Stir in the wine vinegar and sesame oil. Beat the egg with the remaining water and drizzle this into the soup, stirring vigorously. Add the prawns, spring onions and tofu and simmer for a few minutes to heat through.
Tofu Soup
Serves 4
1.5 l/2½ pts/6 cups chicken stock
225 g/8 oz tofu, cubed
5 ml/1 tsp salt
5 ml/1 tsp soy sauce
Bring the stock to the boil and add the tofu, salt and soy sauce. Simmer for a few minutes until the tofu is heated through.
Tofu and Fish Soup
Serves 4
225 g/8 oz white fish fillets, cut into strips
150 ml/¼ pt/generous ½ cup rice wine or dry sherry
10 ml/2 tsp finely minced ginger root
45 ml/3 tbsp soy sauce
2.5 ml/½ tsp salt
60 ml/4 tbsp groundnut (peanut) oil
2 onions, chopped
100 g/4 oz mushrooms, sliced
1.2 l/2 pts/5 cups chicken stock
100 g/4 oz tofu, cubed
salt and freshly ground pepper
Place the fish in a bowl. Mix together the wine or sherry, ginger, soy sauce and salt and pour over the fish. Leave to marinate for 30 minutes. Heat the oil and fry the onion for 2 minutes. Add the mushrooms and continue to fry until the onions are soft but not browned. Add the fish and marinade, bring to the boil, cover and simmer for 5 minutes. Add the stock, bring back to the boil, cover and simmer for 15 minutes. Add the tofu and season to taste with salt and pepper. Simmer until the tofu is cooked.
Tomato Soup
Serves 4
400 g/14 oz canned tomatoes, drained and chopped
1.2 l/2 pts/5 cups chicken stock
1 slice ginger root, minced
15 ml/1 tbsp soy sauce
15 ml/1 tbsp chilli bean sauce
10 ml/2 tsp sugar
Place all the ingredients in a pan and bring slowly to the boil, stirring occasionally. Simmer for about 10 minutes before serving.
Tomato and Spinach Soup
Serves 4
1.2 l/2 pts/5 cups chicken stock
225 g/8 oz canned chopped tomatoes
225 g/8 oz tofu, cubed
225 g/8 oz spinach
30 ml/2 tbsp soy sauce
salt and freshly ground pepper
2.5 ml/½ tsp sugar
2.5 ml/½ tsp rice wine or dry sherry
Bring the stock to the boil then add the tomatoes, tofu and spinach and simmer for 2 minutes. Add the remaining ingredients and simmer for 2 minutes then stir well and serve.
Turnip Soup
Serves 4
1 l/1¾ pts/4¼ cups chicken stock
1 large turnip, thinly sliced
200 g/7 oz lean pork, thinly sliced
15 ml/1 tbsp soy sauce
60 ml/4 tbsp brandy
salt and freshly ground pepper
4 shallots, finely chopped
Bring the stock to the boil, add the turnip and pork, cover and simmer for 20 minutes until the turnip is tender and the meat cooked. Stir in the soy sauce and brandy season to taste. Simmer until hot serve sprinkled with shallots.
Vegetable Soup
Serves 4
6 dried Chinese mushrooms
1 l/1¾ pts/4¼ cups vegetable stock
50 g/2 oz bamboo shoots, cut into strips
50 g/2 oz water chestnuts, sliced
8 mangetout (snow peas), sliced
5 ml/1 tsp soy sauce
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and cut the caps into strips. Add them to the stock with the bamboo shoots and water chestnuts and bring to the boil, cover and simmer for 10 minutes. Add the mangetout and soy sauce, cover and simmer for 2 minutes. Leave to stand for 2 minutes before serving.
Vegetarian Soup
Serves 4
¼ white cabbage
2 carrots
3 stalks celery
2 spring onions (scallions)
30 ml/2 tbsp groundnut (peanut) oil
1.5 l/2½ pts/6 cups water
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
freshly ground pepper
Cut the vegetables into strips. Heat the oil and fry the vegetables for 2 minutes until they begin to soften. Add the remaining ingredients, bring to the boil, cover and simmer for 15 minutes.
Watercress Soup
Serves 4
1 l/1¾ pts/4¼ cups chicken stock
1 onion, finely chopped
1 stick celery, finely chopped
225 g/8 oz watercress, roughly chopped
salt and freshly ground pepper
Bring the stock, onion and celery to the boil, cover and simmer for 15 minutes. Add the watercress, cover and simmer for 5 minutes. Season with salt and pepper.