day.).
2. FINISH SOUP Remove bones from slow cooker
inutes, stirring occasionally.
While soup is simmering, prepare tofu. Remove
br>NOTE 1: Because the traditional French soup is pale green, Richard
Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
Reserve remaining water chestnuts and onions.
In a large saucepan mix broth, sherry and garlic powder; boil.
Drop chicken mixture by teaspoonfuls into broth.
Add carrots and simmer 3 to 4 minute.
until meatballs are cooked.
Add remaining water chestnuts, green onions and pea pods.
heat through and serve immediately.
From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.
innamon, and 1/2 cup Chinese black tea leaves.
Boil
se.
To make the soup: In a stockpot, combine duck
brown hamburger, onion, and celery.
put in dutch oven.
combine soups water, soy sauce, and rice with hamburger.
bake for 1 hour in 375o oven.
stir once or twice during cooking time.
serve over the chinese noodles.
add more soy sauce to your liking.
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
ater until smooth. Add to soup; bring to boil, stirring constantly
re too small, use the traditional roll way - Place approximately 2
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
minutes.
Add the Chinese sausage (la chang - see note
hicken and add to the soup along with the tofu and
Place the stock, carrot, ginger, soy sauce and 2 cups water in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5-7 mins or until the carrot is tender.
Add the noodles and wontons. Simmer for 5 mins or until the wontons are cooked. Stir in the choy sum and pork. Simmer for 2-3 mins or until the pork is cooked.
Ladle the soup into serving bowls. Serve sprinkled with onion.
Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.
his point.
Puree the soup if you are on 1st
tarch, light soy sauce and Chinese cooking wine.
Pour mixture
ethod and remove lid. Add Chinese cabbage and simmer, uncovered, until