Tag Archives: soup

Egg Flower Soup

Recipe, ,

1 egg, lightly beaten
2 tsp. sesame oil
1 qt. chicken stock
1 tsp. sugar
1 tsp. salt
1 tsp. soy sauce
3 Tbsp. finely shredded spring onion whites
3 Tbsp. finely shredded spring onion greens

  • Beat egg with sesame oil and set aside.
  • Bring chicken stock to a simmer and add sugar, salt, soy sauce and onion whites.  Mix well.
  • Add egg mixture in very slow, thin stream.  Mix to break egg into strands.
  • Garnish with onion greens.

Source: Ken Hom’s cookbook

Pork and Beans

Recipe, ,

1 1/4 cups multi-bean soup mix
6 cups water
2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. pork roast, cubed
1 bay leaf
1 Tbsp. brown sugar
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. salt

  1. Rinse beans and soak overnight in 3 cups water; or boil beans in 6 cups water for 5 minutes, then cover and soak for 1 hour.
  2. Rinse beans and return to pot with 6 cups water. Loosely cover and simmer for 2 hours.
  3. Saute onion and garlic in oil, then add to beans.
  4. Sear pork and add to beans.
  5. Add remaining ingredients and simmer until meat and beans are tender, approx. 1 hour.  Add water as necessary to adjust thickness.

Chicken Soup

Recipe, ,

11/2 Tbsp. butter
1 lb. boneless skinless chicken breast
1 onion
2 carrots
3 stalks celery
2 cloves garlic

2 bay leaves
1/2 tsp. thyme (or five sprigs fresh)
1/4 tsp. rosemary (or two sprigs fresh)
1/4 tsp. turmeric
salt and pepper
3 cups chicken stock or bouillon

1/3 cup milk or heavy cream

  • Cube chicken and chop vegetables.
  • In 6-qt. pot, melt butter.  Sauté chicken and vegetables until chicken is browned, about 5 minutes.
  • Reduce heat, add herbs and stock, and simmer until chicken is tender, about 20 minutes.
  • Add cream and simmer for 15 minutes, keeping simmer very low to avoid curdling the cream.