Taste Hong Kong » Soup

Simple Onion Miso Soup

TasteHongKong — Wed, 28 Dec 2011 16:35:58 +0000

I know I had made little contribution to the blogosphere recently, yet ate a lot, stayed in bed late, did more leg exercises (shopping and hiking), which all seemed to have shortened the Christmas time.

Tired though, I’m happily back to my seat in front of my computer posting this long delayed recipe, relaxing my leg but giving some exercises to my lazy fingers!.
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Snowy Winter Melon Soup

TasteHongKong — Tue, 12 Jul 2011 16:49:05 +0000

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Amaranth Fish Potage

TasteHongKong — Tue, 31 May 2011 17:09:43 +0000

Have you ever tried Chinese snake soup? No fear, this recipe has nothing to do with snakes, not a tiny bit. It will be more about the soup texture.

Snack soup differs from most Chinese soups not only in the way that it is cooked with a weird ingredient but also it is thickened than watery. Therefore in Chinese, it is specifically referred as a potage 羮 (i.e. snake potage 蛇羮) than a soup. So does this potage. However, there is not without exception; a thickened soup like this is not called potage. A habit perhaps?

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Coriander Soup with Century Egg and Fish Fillet – for Curing Sore Throat?

TasteHongKong — Tue, 24 Aug 2010 16:00:37 +0000

A feeling of dryness in my throat reminds me of making this traditional Chinese soup (莞茜皮蛋魚片湯) I grew up eating, a soup known for curing sore throat.

But this is not a soup only for the sick. You may find it here in Hong Kong in almost all hot pot (aka steamboat) restaurants where this soup is served as one of the broths for poaching foods. What we believe is, hot pot, like deep frying, add heat to foods and thereby to our bodies. So I guess there comes the idea of including this soup, which is also said to be good for tempering heat, as a broth for hot pots.
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Shrimps in Tomato Soup – Thai’s Tom Yam Style

TasteHongKong — Thu, 10 Jun 2010 10:44:33 +0000

I love Thai’s tom yam goong aka hot and sour soup with shrimps or prawns. While inspired by Thai’s recipes for making the soup, I also love using shells of shrimps and tomatoes instead of beef, pork or chicken bones for preparing the stock. Hope it causes no offense if I still call this a tom yam goong, but a meatless version cooked with shrimps’ shells apart from the traditional lemon grass, lemon leaves, lime juice, galangal …
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Chinese Hot and Sour Soup – Vegetarian Style

TasteHongKong — Sat, 15 May 2010 16:12:01 +0000

The original style of Hot and Sour Soup (in Chinese 酸辣湯) is usually assembled with close to a dozen of ingredients like sea cucumber, roasted duck meat, pig’s blood, pork, cloud ear, bamboo shoot, tofu, carrot, mushroom, all of which are shredded. Although I like doing slicing a lot, vegetable types in particular, I have not been loyal to the original version than this meatless, simplified, and make-me-feel-more-easy style.
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