Posted by Eric.N
In Chinese saying, “three dishes and one soup” (三菜1湯) completes a meal. For those who are away from home like us who cannot enjoy Mum’s home cooking, or we will say no good meal or soup (沒湯水喝) to consume, you can always try out our easy cooking or soup recipes. Pat has previously posted so many soup recipes that you can easily prepare at home. We always try to boil the soup at least once during the weekends to pamper ourselves for a nice complete meal. Plus the leftover soup tasted even better and it is great for simple weekday dinner.
The corn soup is sweet as it has infused the natural sweetness from the corns and pork ribs. Most importantly I get to eat the corn at the same time. I will never have enough of corns. This is a super easy yet delicious soup to have.
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Posted by Patrick.C
The Cantonese watercress soup (西洋菜湯) is one of my favorite slow-cooked soups that I grew up with. Slow-cooked soup, or lo for tong (老火湯) is a Cantonese specialty which is a broth produced by simmering meats, bones, vegetables and other ingredients for 3 to 6 hours. Essentially, most of the Chinese soups are great for health benefits and the watercress soup is good for releasing heat in our bodies and clearing sputum in our lungs.
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Posted by Patrick.C
Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese, we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.
I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.
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