Courses Archives: soup

Pear and White Fungus Sweet Soup

The weather is becoming colder and drier. I have been making Chinese soup remedy to balance the dry weather but haven’t been writing recipes. As this is my first Chinese soup recipe, I decided to make a simple one. Chinese make soup with ingredients which serve as remedy for different weather and sickness. For example this recipe is for dry weather which is good for skin and throat and have a moisturising effect. You can find all the ingredients in Chinese supermarkets. Traditionally, we use rock sugar to sweeten the soup. But I have a lot of dark muscovado sugar at home, so I decided to use that instead.

Pear and White Fungus Sweet Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Pear and White Fungus Sweet Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Instructions
  1. Soak the white fungus, sweet apricot kernels and bitter apricot kernels for an hour.
  2. Cut off the dark colour bit of the white fungus at the bottom and cut into small pieces.
  3. Peel off skin and the seed of Chinse pear. Remove the seed of red dates
  4. Put all the ingredients except dark muscovado and boil for 10 minutes. Reduce heat and simmer for 30 minutes.
  5. Add the suitable amount of dark muscovado to the sweetness that you like. Simmer for further 5 minutes until dissolved.
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Vegetables Soup

This soup is inspired by the New Covent Garden vegetables soup. When I traveled in Edinburgh recently, I tried this soup and I was very impressed by its richness. I used the ingredients as a reference and made my version of this vegetables soup. This is my first time I’ve use swede. It is not common in Asia so I was not sure if I would like its flavour. To my surprise, the taste was great and it worked well with other vegetables. Feel free to use different combination of vegetables such as sweet corn, turnip, etc to make your very own version of this vegetable soup!

Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Cut all ingredients into small pieces.
  2. Heat the oil in a pan, stir fry the onion until you can smell the aroma.
  3. Add the tomato, swede, celery, carrot, cabbage and lentil and stir fry them for 5 minutes in medium heat.
  4. Add water, salt and sugar until it boils.
  5. Add milk until it boils.
  6. Simmer for 45 minutes in low heat. Serve hot.
Recipe Notes

I use a vaccum cooker, simmer for 15 minutes and put it into the vaccum container.

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