How to Cook Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

Ingredients:

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Cooking Methods:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Clear Wild Mushroom Soup with Dashi Recipe

                                     Clear Wild Mushroom Soup with Dashi

Ingredients:

6 1/2 cups dashi (see dashi recipe)
16 ounces wild mushrooms (assorted, I like enoki, shitake, crimini)
2 ounces butter
1 tablespoon light soy sauce
3 green onions, sliced into rings
1 pinch sea salt

Cooking Procedure:

Clean the mushrooms with a dry brush or a cloth to remove dirt.
Roughly chop the mushrooms.
Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
Add the dashi; simmer for 15 minutes.
Season with soy sauce and salt.
Ladle into bowls, garnish with green onion and serve.

Serves 4 - 6.

Chinese Hot and Sour Soup Recipe

                                 Chinese Hot and Sour Soup

Ingredients:

6-8 dried Chinese mushrooms
2 (454 g) pkgs. firm tofu, drained
1.5 L (6 cups) vegetable broth
125 mL (½ cup) tinned bamboo shoots, drained, shredded
1/2 small pkg. fresh enoki mushrooms, stems trimmed
1 medium carrot, peeled, finely julienned
45 mL (3 Tbsp) Western Family cornstarch
90 mL water
45 mL (3 Tbsp) Western Family light soy sauce
45 mL (3 Tbsp) rice vinegar, plus more if necessary
60 mL (¼ cup) finely sliced green onion
30 mL (2 Tbsp) finely minced fresh ginger
5 mL (1 tsp) chili oil
8 mL (1½ tsp) sesame oil
3 mL (½ tsp) freshly ground white pepper
1 large egg, beaten (optional)

Cooking Procedure:

1. Cover the dried mushrooms in hot water in a bowl for about 30 minutes to soften. Drain and remove the tough stems from the mushrooms; slice the caps into fine matchstick-size shreds.
2. Cut tofu into 1/2" (1.25 cm) cubes.
3. In a large pot, bring the vegetable broth to a boil over high heat. Add the tofu, shredded mushrooms, bamboo shoots, enoki mushrooms and carrot.
4. In a small bowl, combine the cornstarch with the water and slowly mix into the soup, stirring well.
5. When the soup returns to a boil and has slightly thickened, add soy sauce, rice vinegar, green onion, ginger, chili oil, sesame oil and white pepper. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring the soup in a circular motion. Serve immediately.

See glossary for recipe ingredients you're not familiar with.
Serves 6.

Chinese Dumpling Jiaozi Soup Recipe

                                     Chinese Dumpling Jiaozi Soup

Ingredients:

1 quart water
2 packages of Chinese dumplings (Jiaozi)
4 quarts of chicken or vegetable stock
11/2 C celery with leaves, coarsely chopped
Nappa Cabbage
1 package of mushrooms
Soy sauce
Sesami oil
Raw chopped scallions or green onions for garnish

Cooking Procedure:

Add a quart of water to a saucepan and bring to a boil. Add your Jiaozi into the boiling water. When the Chinese Dumplings float they’re ready. Drain and set aside. (at this point you can pan fry them if you want to go that route - they can be eaten with soy sauce/white vinegar mixture or hot sauce). To make a Chinese Dumpling soup, boil a few quarts of chicken or vegetable stock. Add Napa cabbage, mushrooms. Then mix in your Chinese dumplings. Season with soy sauce, sesame oil, raw chopped scallions. Enjoy!
Serves 8.

Chinese Congee Rice Soup Recipe

                                       Chinese Congee Rice Soup (Jook)

Ingredients:

1/2 cup short-grained rice
1/2 cup glutinous rice
6 cups Chinese chicken broth, or
6 cups regular chicken broth with 2 tablespoons soy sauce and 1 slice ginger the size of a quarter.

Cooking Procedure:

* Wash rice. Place in pot with Chinese chicken broth, or regular chicken broth to which soy and ginger has been added.
* Bring to a boil. When boiling, reduce heat to low. Cook for 2 hours, partially covered, stirring frequently.  Soup is done when it reaches a porridge-like consistency. Remove ginger slice if you have added it.
* You can add chopped bok choy, or small slivers of chicken. Leftover turkey after a Thanksgiving meal is another great addition, and a turkey carcass can provide a nice broth instead of chicken soup.
Serves 6 - 8.

Chicken or Duck Nut Soup Recipes

                             Chicken or Duck Nut Soup

Ingredients:

8 cups of water
6 pieces chicken or duck
2 cups mixed nuts (peanuts, pecan, chestnut, almond)
10 Chinese prunes
2 teaspoons salt
1/2 can longan berries or lychees (if available)

Cooking Procedure:

Fry chicken until golden. Boil 8 cups water with 2 teaspoons salt. Add chicken, cook about 45 minutes. Add nuts and cook another 45 minutes. Skim the broth while cooking to make it clear. Add longans or lychees 5 minutes before serving.Serve along or add bean sprouts or noodles

To make a fancy chicken or duck nut soup, use the whole chicken or duck (3 lbs). Stuff all the nuts into the belly. Sew the top and the cutting area with a needle and thread. Fry the chicken until golden. Cook 2 hours to 3 hours or until tender in a big pot with 8 cups water and 1 cup coconut water or 1 can Seven Up. Skim regularly while cooking. Season the broth with 2 teaspoon salt or to taste; 1/4 teaspoon Monosodium Glutamate(optional).
Chinese prunes and longan berries or lychees can be omitted.

This soup may be prepared in advance, frozen, and reheated when served. To serve it we use a soup bowl, large enough to contain the chicken or duck and the broth. Since the duck or chicken is very tender after 3 hours of cooking, it will separate easily with a serving spoon.

See glossary for recipe ingredients you're not familiar with.
Serves 6 - 8

Cambodian Chicken and Rice Noodles Soup Recipe

                                  Cambodian Chicken and Rice Noodles Soup

Ingredients:

½ lb. Boneless chicken breast.
1 to 1 ½ lbs. Chicken back bones.
1 Cup uncooked rice macaroni noodles.
5 Cups water.
1 Carrot, peeled and sliced.
2 Tablespoons fish sauce.
1 Tablespoon sugar.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
1 Yellow onion. Chopped.
3 Stalks green onion. Chopped.
A handful cilantro .Chopped.

Cooking Procedure:

Soaked rice macaroni noodles in warm water for 10 minutes, rinsed and drained.
Put chicken bones, chicken breast and yellow onion in a soup pot. Boiled till chicken breast cooked.
Removed chicken meat and bones from the stock, placed it in large plate to cool.
Add rice macaroni noodles and carrot to the stock.
While the noodles cooking, shredded chicken breast, picked and shredded any edible meat out from chicken bones.
Keep shredded chicken meat but throw the chicken bones out.
When rice macaroni noodles tender, add shredded chicken meat. .
Seasoning with fish sauce, sugar and black pepper.
Top with green onion and cilantro before serve.
Serve hot.
Serves 4 - 6

Cantonese Chicken Corn Soup Recipe

                                   Cantonese Chicken Corn Soup

Ingredients:

1-inch piece of fresh ginger—peeled
3 cups chicken stock
1 tablespoon soy sauce
½ teaspoon sesame oil
¾ cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
½ cup skinless rotisserie chicken breast—finely shredded
1 scallion (spring onion)—thinly sliced

Cooking Procedure:

CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve

Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.
                   Serves 4.

BBQ Duck And Ramen Soup Recipe

                                       BBQ Duck And Ramen Soup

Ingredients:

5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or galangal
3 tablespoons lemon juice or lime juice (use the big lime)
3 stalks lemongrass
2 sprigs coriander
1 Chinese barbecued duck, deboned and chopped
4 shallots, chopped
150 g dried ramen noodles
bean sprouts, to garnish
red chili, to garnish
coriander, to garnish (cilantro)
3 bunches bok choy (optional)
salt
white pepper

Cooking Procedure:

Combine stock and water into saucepan and heat till liquid is simmering.
Add, galangal, chillies and lime juice to saucepan.
Bruise lemon grass and cilantro (to release flavour), and add to saucepan.
Simmer liquid for 20 minutes.
Strain liquid, and return to saucepan.
Heat liquid with duck and shallots.
Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
Drain noodles.
Add noodles and bachoy (optional the bachoy) to soup stock and simmer for 5 minutes.
Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and cilantro.
Add salt and pepper to taste (I don't think it's needed).
Serves 4 - 6.

Asian Chicken Noodle Soup Recipe

                                     Asian Chicken Noodle Soup

This recipe has been adjusted and we've reduced the ginger from 2 tbs to 1 tbs since the ginger was too overpowering according to some people.

Ingredients:

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
1 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chili paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Cooking Procedure:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

          Serves 8.

Lomi Soup Recipe

                                                        Lomi Soup

Ingredients:

2 tablespoons cooking oil
2 cloves crushed garlic
1/4 cup sliced onions
1/2 cup boiled and sliced pork
1/3 cup boiled and diced shrimp
2 tablespoons kinchay
1/4 cup soaked and chopped tenga ng daga
2 tablespoons soy sauce
5 cups shrimp or pork stock
2 cups lomi noodles
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in 1/2 cup water
1 cup sliced Chinese cabbage
1 teaspoon sesame oil
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. Heat cooking oil in a pan, stir-fry garlic, onions, pork, shrimp, kinchay and tenga ng daga altogether. Stir-fry until cooked.
2. Add soy sauce, pork stock and lomi noodles. Simmer for 5 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand add cornstarch mixture, cabbage, sesame oil and AJI-NO-MOTO® Umami Super Seasoning.Simmer for another minute. Serve hot.

Makes 3-4 servings.