Since I'm following a Weight Watcher's diet, and since I live in a town with TWO giant Asian supermarkets, making Chinese soups for lunches is a no-brainer. In Chinese cooking, soups particularly, the meat is incidental - the vegetables are the stars.
I based my recipe off of this one, http://steamykitchen.com/26933-chinese-daikon-and-carrot-soup-recipe-video.html but since I couldn't find dried scallops and I refuse to use dried shrimp (yuck), I omitted them. I used some oyster sauce that I had. Also omitted tomatoes.
I added some bok choy and Chinese cabbage I had, and for the first time, I tried enoki mushrooms. COOL! They have no calories, but look and feel like spaghetti, but with more flavor.
The most interesting thing about this technique is the way they make clear soup! They boil the pork in water, hard boil, for 10 minutes, then drain, clean the pot, and continue on with the soup. This gets rid of the scum and particles that cloud some soups.
I am really pleased with this delicious and healthy soup!
Lee
Chinese Daikon and Carrot (and other stuff) Soup
Ingredients:
1 pound pork loin, cut into large chunks
Several small chunks of ginger
2 whole cloves garlic
1 large Daikon radish, peeled and cut into chunks
1large carrot and some baby carrots, peeled and cut into chunks
some bok choy, quartered
1/3 Chinese cabbage, sliced
package of enoki mushrooms, ends cut off
2 T. oyster sauce
Dash of soy sauce
Salt to taste
Directions:
Bring a large soup pot filled with water to a rolling boil. Add pork chunks and let boil rapidly for 10 minutes. Remove pork and set aside. Drain and discard the water, clean the pot if needed. Fill the pot with new water to make the broth ( 3 quarts) and add in the pork, ginger, garlic. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.
Occasionally, skim the soup of any fats or particles and discard. Add radish and carrots to the soup and simmer for another 15 minutes until vegetables are almost tender.
Add in bok choy and cabbage, simmer for another 5 minutes.
Remove pot from heat, add enoki mushrooms.
Season with oyster sauce, soy and a little salt to taste.
I based my recipe off of this one, http://steamykitchen.com/26933-chinese-daikon-and-carrot-soup-recipe-video.html but since I couldn't find dried scallops and I refuse to use dried shrimp (yuck), I omitted them. I used some oyster sauce that I had. Also omitted tomatoes.
I added some bok choy and Chinese cabbage I had, and for the first time, I tried enoki mushrooms. COOL! They have no calories, but look and feel like spaghetti, but with more flavor.
The most interesting thing about this technique is the way they make clear soup! They boil the pork in water, hard boil, for 10 minutes, then drain, clean the pot, and continue on with the soup. This gets rid of the scum and particles that cloud some soups.
I am really pleased with this delicious and healthy soup!
Lee
Chinese Daikon and Carrot (and other stuff) Soup
Ingredients:
1 pound pork loin, cut into large chunks
Several small chunks of ginger
2 whole cloves garlic
1 large Daikon radish, peeled and cut into chunks
1large carrot and some baby carrots, peeled and cut into chunks
some bok choy, quartered
1/3 Chinese cabbage, sliced
package of enoki mushrooms, ends cut off
2 T. oyster sauce
Dash of soy sauce
Salt to taste
Directions:
Bring a large soup pot filled with water to a rolling boil. Add pork chunks and let boil rapidly for 10 minutes. Remove pork and set aside. Drain and discard the water, clean the pot if needed. Fill the pot with new water to make the broth ( 3 quarts) and add in the pork, ginger, garlic. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.
Occasionally, skim the soup of any fats or particles and discard. Add radish and carrots to the soup and simmer for another 15 minutes until vegetables are almost tender.
Add in bok choy and cabbage, simmer for another 5 minutes.
Remove pot from heat, add enoki mushrooms.
Season with oyster sauce, soy and a little salt to taste.
