All posts filed under: Soups

shiitake-meat-ball-noodles-soup recipe

Shiitake Meatball Noodle Soup with Courgette Ribbons

The outside air smelled of firework the other morning when we were on the way to school. The air was crisp, cold and familiar. Though it didn’t take me long to recognise the combination of the cold air and the smell of exploded firework was part of my special childhood memory. I told my daughter who stood right next to me that it was how Chinese New year smelled like in Macau. We talked about we should try to spend Chinese New Year there in the near future, but it seemed far too long for me to wait, so I closed my eyes, breathed deep and hard as if doing so would bring me back to Macau immediately. We have entered the new Lunar Year, perhaps that’s why the smell of firework seemed so signifiant that morning. Sadly I don’t celebrate it as much as I did when I was still living in Macau with my family. But having said that, I still like to cook one or two dishes that I miss most from home to soothe my homesickness. My mother used …

Pho with meatballs recipe

On Noodles (with a recipe)

Slurping up a bowl of delicious noodle soup is, for me, a fundamental act of living, like reading a good book or having a meaningful conversation with someone, it is something that I cannot live without. As exaggerate as it sounds, for some people, it could be driving a cutting edge designer car or going on luxurious holidays, but for me, as long as there is a bowl of steaming hot noodle soup in front of me, I am content. Noodle is an essential and staple ingredient in Chinese cuisine. When I was a child, there was (or perhaps still is) a noodle shop in every corner of every street in the old Macau city. We would eat noodle soup or ‘lo-mein’ (noodles dressed in seasoned soy sauce) with ‘won-ton’ (dumplings), braised beef brisket or vegetables (etc) as breakfast, lunch, dinner and late night supper. The noodles (usually two types: thin and thick wheat noodles or rice noodles) served in these small eateries are usually fresh rather than the dried type that we usually get in supermarkets. These fresh noodles have a beautiful …

Mushroom edamame miso soup with brown rice recipe

Miso Soup with Mixed Mushrooms, Edamame and Brown Rice

I remember I didn’t like mushroom very much when I was a small child, in fact I was frighten of them ever since I saw some small grayish-looking mushrooms growing on the legs of the little wooden stool on our balcony. For a child who was growing up in the middle of the city, the sight of fungus creeping up from her little beloved stool was ghastly. Although it was’t exactly a childhood trauma, but it had haunted me for some time, it took my parents a long while to explain to me that it was the way how mushroom grew (perhaps not on a stool literally) and persuade me that it was delicious and most importantly, it was packed full of nutrients which I needed if I wanted to grow bigger and stronger (ironically this is what I tell my daughter nowadays when she refuses to eat certain food!) Although I later on agreed with my parents that I would eat mushroom again, but I didn’t enjoy eating it at all or I would try very hard to find some excuses to avoid …

green peas, mint and potato soup

Green Soup

With the school autumn break going underway, a short post is all I can manage for now. But this creamy, minty and vibrant green soup is definitely something you will truly enjoy in a cool autumn day. Minty Peas and Potato Soup Ingredients: serves 3-4 For the soup 1 medium leek, removed the tough green part, chopped 1 small bulb fennel, trim away the thin stalks and finely chopped 1 large floury potato, peeled and roughly chopped 1 cup frozen peas 1L good quality vegetable stock (you might not need it all) 4-6 fresh mint leaves (depends how minty you like) Olive oil Salt and pepper to taste To serve: Feta cheese Fresh mints leaves Extra virgin olive oil Freshly ground black pepper Heat a generous glug of olive oil in a heavy-bottomed saucepan, sautéed leeks, fennel and a pinch of salt on medium heat for about 2 minutes, or until the leeks start to soften. Add potatoes in the pan and fry for another minute. Pour in vegetable stock enough to submerge and about 2cm above the vegetables, bring …

beetroot soup with feta cheese

Beetroot Soup with Feta Cheese and Greek Basil

So glad that I am writing again! Or rather, I have time to write again! The last three weeks were pretty hectic, my attention was always needed to the full. Apart from my 6 years old’s demand of me constantly being her playtime companion, we had also family from Frankfurt visiting us for a few days. Which meant making trips to the bakery every morning for the breakfast rolls, touring around the city, visiting the zoo with the children (we had four children in total!), having currywurst while sweating in the hot hot sun (currywurst is a German fast food dish consists of fried pork sausages topped with ketchup and curry powder, most popularly served with fat crispy chips). In the evenings, the children would be hanging out with each other, dancing to pop music, late night disco plus a few ‘talent shows’ for us adults’ entertainment! It was hilarious and exhausting, nevertheless it was an enjoyable few days I have to say! After I waved goodbye to the family members who were driving down the road to the train station, I had to immediately prepare (also …

Sardines noodle soup recipe

My Time Machine – a short essay about eating alone and the Macanese sardines noodle soup (with recipe)

I often eat alone. Lunch is mostly ‘my time’, the time I can choose what to eat, simple or complicated, or anything at all. The time to be truly myself – I often cook the food that I miss from home, which is a little bit too exotic for my husband, or too Asian (but to be fair, my husband is quite open with new taste, Asian or not, however there are still some dishes that he is not so keen.). For me, eating the food that resembles the taste of my home is to retrieve that feeling I dearly miss. Luckily I know a way to travel back in time…alone. There are few dishes I like to eat when I am home alone: streamed rice served with chilli bamboo shoot (pickle bamboo shoot from a jar!), soy marinated minced beef rice porridge, this is my favourite mum’s recipe, my mother used to cook this for us when we were feeling a bit under the weather, I think of my mother every time I eat …

miso soup with tofu and shiitake mushroom recipe

Miso Soup with Shiitake Mushroom and Tofu

I shall call this week ‘my soup week’, I just think it is appropriate to eat soup in this kind of ghastly weather. Any type of soup will give me comfort, therefore I couldn’t help to create another recipe – miso soup with shiitake mushroom and tofu. Miso is one of the healthiest foods you can eat as it contains multi-vitamins, beneficial bacteria and enzymes. It is used most famously in soup but it is also delicious in salad dressing, as a marinade for fish and meat. Miso soup is ridiculously easy to make and once you master the soup base, you can add anything you like in it, be it seafood, vegetable, rice and noodles etc. the possibility is unlimited. Just a couple of notes: For the dashi stock, I found a very good recipe here (including a vegetarian version), you can make a big batch and freeze the rest for later use. I sometimes use instant dashi powder (MSG Free) if I need a quick fix, you can buy them in Asian store. There …

butternut squash soup with chorizo recipe

Caldo Verde inspired Potato Soup with Butternut Squash, Spinach and Chorizo

I hope you like my last blog post with my caldo verde recipe! And here you go as promised, this is my new creation inspired by the most popular soup in Portugal. I love the colours of this soup and it’s texture is as smooth as silk! The soup base is a mixture of squash and potato, and I add some yellow split peas (yellow dal) for a bit of a bite in addition to the crispy fried chorizo. I use baby spinach which gives the soup a vibrant green colour here and there. Finally, a drizzle of coconut cream on top to round up the soup with a creamy, cool taste. I am very please with this new creation and am proud to share with you here! Notes: this soup is really versatile and here are a couples of variations – you can use kale instead of spinach, if you do, just need to cook the green a couple of minutes longer. Coconut cream is optional or can be replaced with feta cheese (which my daughter …

Caldo-Verde recipe

Caldo Verde – Portuguese Potato and Kale Soup

Happy New Year!! After nearly two weeks of holiday, I am finally back to my desk and writing up more yummy recipes for you! I have been working on a new version of the popular Portuguese soup -Caldo Verde (potato and kale soup with chouriço – Portuguese dry cured sausage similar to the Spanish chorizo) with butternut squash as part of the soup base. I tried it out a couple of times and finally I got all the ingredients right and am rather happy with the result. I am writing up the recipe now, but I think it will only make sense if you know what a traditional Caldo verde is like before I introduce you to my new creation. I have a traditional Caldo verde recipe which I wrote a while ago (for Kleinstyle) and I realized I haven’t yet post it on this blog , so for today, I would like to share this traditional recipe with you first and I promise you that the new version will be on the blog in the next two days! Caldo Verde is …

pumpkin chickpea miso soup recipe

Miso Soup with Butternut Squash, Chickpeas and Pak Choi

Nothing is better than a bowl of stomach-warming soup on a chilly autumn day. It is the perfect time to make use of all the winter squash which are lying on the kitchen worktop. I know everybody knows at least one pumpkin or squash soup recipe, but I am quite confident that you will be happy to add this to your favorite soup recipe collection. Today’s recipe is a combination of all my favorite ingredients and flavors, I thought it was a pretty tasty creation. I am always a big fan of miso soup, be it with tofu, mushroom, potato etc. I love them all. Miso is also one of the ‘superfoods’ as it contains multi-vitamins, beneficial bacteria and enzymes. The umami flavor of miso works really well in this soup recipe as it enhances the overall vegetable based broth. The other ingredient, butternut squash, which I am also very fond of with its sweet and nutty taste that add another dimension to soups, cakes as well as savory and sweet dishes. It is also packed with antioxidants and Vitamin …