Chinese Pak Choi & Noodles Soup

Recipe originally posted on National Federation of Women's Institute.

Ingredients

  • 1 liter Chicken Stock
  • 1 tsp finely chopped fresh Root Ginger
  • 1 small red Chilli, de-seeded  and chopped finely
  • Juice of 1/2 a Lime
  • 1 tablespoon light Soy Sauce
  • 50g Chestnut Mushrooms
  • 2 Pak Choi heads,
  • Finely sliced 150g dried fine thread Egg Noodles
  • A kettle full of boiling water
  • 2 tablespoons chopped fresh Coriander

Instructions

  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan.
  2. Simmer for 5 minutes over a moderate heat.
  3. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
  4. Place the noodles in a bowl and pour boiling water over them.
  5. Stir to separate the strands and then leave to soak according to the packet instructions.
  6. Drain off the water and divide the wet noodles between four warm bowls.
  7. Top up with the soup and decorate each bowl with chopped coriander.

Chinese Lion's Head Soup

Recipe originally posted on AllRecipes.

Ingredients

  • 1 pound ground pork
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 teaspoon salt
  • 2 green onions, chopped and divided
  • 1 tablespoon vegetable oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water, or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

Instructions

  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Simple Minestrone Soup

Serves 1 

  • 3 T. Olive oil
  • 4 Fresh tomatoes, cored & diced
  • 1 lb. Fresh green beans, 1-in.slices
  • 5 cloves Garlic, minced
  • 2 cups Baby spinach, washed 
  • 2 Onions, chopped
  • 3 Zucchini squash, quartered & sliced
  • 2 cups Celery, chopped
  • 5 Carrots, sliced
  • 1 Tbsp Fresh oregano, chopped
  • 2 Tbsp Fresh basil, chopped
  • 4 cups Broth (or water)
  • 1 tsp Salt
  • 2 cups Tomato sauce
  • 1/2 tsp Fresh ground black pepper
  • 1/2 Lemon, juiced
  • 1/2 cup Small pasta: sea shell, ditalini, or orzo
  • 1 lb. can White (canellini), or red kidney beans rinsed and drained

1.  Heat a large stock pot over medium-low heat; add olive oil and sauté garlic and onions for 2 minutes.
2.  Add celery and carrots and continue to cook for 6 minutes.
3.  Pour in broth, tomato sauce and chopped tomatoes.
4.  Bring to a boil stirring frequently.
5.  If desired, add ½ cup wine.
6.  Reduce heat to low and add kidney beans, green beans, spinach, zucchini, salt and pepper.  Simmer for 30 minutes.
7.  Prepare pasta according to box directions.  Drain well and set aside.
8.  Once pasta is cooked and soup is heated through, add fresh herbs and lemon juice.  Taste for seasonings.
9.  Place 2 tablespoons of cooked pasta into each soup bowl and ladle soup on top.
10.  Garnish with additional chopped herbs and sprinkle with Parmesan Cheese if desired.



Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Chicken and Papaya Soup

Serves 6 to 8

  • 2 Tbsp. Canola Oil
  • 2 Lbs. Bone-in Chicken Thighs, cut into 1/3rds
  • 1 Onion, julienne
  • 1 Tbsp. Garlic, minced
  • 2 Tbsp. Ginger, minced
  • 6 Cups Low Sodium Chicken Broth or Water
  • 3 Tbsp. Fish Sauce (Patis)
  • 2 Cups Green Papaya*, 1/2" cubes
  • 1 Cup Fresh Spinach


1.  Place canola oil in a large pot on medium-high heat and let heat for 1 minute.
2.  Add chicken thighs and sauté for 2-3 minutes, then add onions and sauté an additional 2-3 minutes.
3.  Add garlic, ginger, chicken broth, and fish sauce. Bring up to a boil, then let simmer for about 30 minutes, skimming off any scum.**
4.  Add green papaya and simmer for an additional 10 minutes or until fork tender.
5.  Add spinach and let wilt, should take less than a minute.
6.  Taste to ensure seasoning, then serve!
 

* Green Papaya works best here from a flavor and texture standpoint, but if you can only get ripe papaya, cut it larger, about 1" cubes, and simmer for only 5 minutes.

** Scum is the frothy gray stuff that will form at the calmest point of your soup.  This is mostly the blood and loose proteins from the bones and will cloud your soup.  Use a ladle or even a large spoon to gently skim the surface of your soup to remove this.


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Breadfruit (Ulu)/Taro Seafood Chowder

Serves 6 to 8

  • 3 cups Breadfruit, chopped (Substitution: Taro)
  • 2 Tbsp Canola oil
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 1 clove Garlic, minced
  • 2 cups Shrimp, shelled, deveined, chopped (or cooked whole) (do not discard shells*)
  • 2 cups Fish, chopped (Opah, Monchong, Shutome, Tilapia, etc.)
  • 1 cup Taro leaves, stems removed and chopped (Substitution: Spinach)
  • 1 can Coconut milk (13.5 fl. Oz.)
  • 2 cups Chicken broth, low sodium (add more if desired or if the soup is too thick)
  • Herbs (optional)
  • 1 tsp Black Pepper

1.  In a large stockpot, sauté carrots, celery and garlic in canola oil.
2.  Add shrimp shells and sauté until the shells turn red.
3.  Add taro leaves and sauté, then add seafood and coconut milk, and broth.
4.  Simmer for 5 minutes.  Skim off scum from the surface.
5.  Add breadfruit simmer for another 10 minutes.  (If taro is used, the cooking time will be longer – up to 20 minutes or more depending on the type of taro used.  Cook until the taro is soft.)
6.  Remove shrimp shells before serving.

*Cooking with shells of shellfish adds a lot of flavor to the dish – sautéing in oil or cooked in a broth


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

 

Asian Style Noodles with Soup

Serves 2

  • 8 cups Chicken broth (low sodium)
  • 3 cloves Garlic, minced
  • 1 ea. Medium onion, small dice
  • 2 ea. Carrots, small dice
  • 2 ea. Celery stalks, small dice
  • 1 bunch Watercress, remove tough parts of the stem, cut into ½ inch pieces
  • 4 stalks Choy sum, cut into ½ inch pieces
  • 1 ea. Daikon, small dice
  • Sliced Ginger
  • Pepper to taste
  • 2 pkg. Instant Ramen Noodles*, crushed into chunks
    *do not use the seasoning packet that comes with the noodle
  • Chopped cilantro or green onion for garnish


1.  Sautee Garlic, Onion, Carrot, and Celery Stalk until fragrant.
2.  Add Broth (can be half broth, half water) and bring to a boil. 
3.  Add chopped leafy greens (choy sum), daikon, and ginger. 
4.  Add Instant Noodles at the last minute, cook until soft. 
5.  Simmer soup or until vegetables are tender. 
6.  Add cilantro for garnish.

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Miso Saimin with Shanghai Cabbage (Baby Bok Choy)

Adapted from “A DASH of Aloha”
Serves 2

  • 2 pkg. Saimin, 4.5 oz. each, frozen, without soup-base
  • 2 cups Japanese stock  
  • 8 oz. Baby bok choy - (Shanghai cabbage)  
  • 2oz. Daikon, peel and julienne  
  • 2 tbsp. Miso, white mixed with cold water till dissolved
  • 1 tbsp. Green onions, sliced to taste


1.  Cook saimin according to package directions.  Do not use soup base.  Strain.
2.  Bring stock to the boil, add cabbage and daikon and cook till tender, about 2 minutes.
3.  Add noodles and miso, remove from heat and serve.

Serving suggestion: Add grated ginger, minced garlic, fresh basil, cilantro and mint, sliced hot peppers.


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Molokaʻi Sweet Potato Lemongrass Bisque

Adapted from “A DASH of Aloha”
Serves 4

  • 1 tbsp. Olive oil
  • 1 cup Sweet onion, chopped
  • 1 tsp. Garlic, minced
  • 1 tbsp. Ginger, fresh, minced
  • 2 lb. Molokaʻi sweet potato, peeled and chopped
  • 1 cup Carrot, chopped
  • 3 stalks Lemongrass, outer layers removed, bulbs split open
  • 1/4 cup Coconut milk, canned
  • 2 cup Vegetable broth, low-sodium
  • 2 Kaffir lime leaves, torn (or ~1 tbsp. fresh lime juice)*
  • 1/2 tsp. Salt  
  • A dash of Cayenne pepper
  • 2 tbsp. Cilantro leaves, chopped

    1.  Heat olive oil in a pot and add onion.  Cook about 5 minutes, until soft.
    2.  Add garlic, ginger and cook 1 minute.
    3.  Add the sweet potatoes, carrot, lemongrass, and kaffir limes*.
    4.  Add broth and enough water to cover contents and bring to a boil.
    5.  Reduce heat to medium, cover and simmer until potatoes are tender, about 15-20 minutes.
    6.  Remove lemongrass and kaffir lime leaves.
    7.  Reserve 1-1/2 cup cooking liquid then add the coconut milk, salt and cayenne pepper.
    8.  Blend in a blender until smooth. (*Add lime juice at this time if not using kaffir lime leaves)
    9.  Add more water if too thick to create desired consistency.
    10. Garnish with the cilantro.


This soup is seasoned with fresh lemongrass, kaffir lime leaves and a bit of coconut milk to enhance the flavor.  Kaffir lime leaves and lemongrass are common ingredients used in Southeast Asian cookery that can be found at the local farmers markets as well as some grocery stores. They are fibrous and are not for ingestion, but they are very aromatic, adding a refreshing fragrance to the dish.  You can substitute fresh lime juice for the kaffir lime leaves (1-2 tsp juice, to taste). The ginger can also be substituted with Galangal, also known as Thai ginger, which imparts an additional aromatic dimension to the soup.  All these ingredients are found at farmers markets and Chinatown markets in Hawaiʻi. 

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Cucumber Bisque with Cherry Tomato Garnish

Serves 4

Soup

  • 4 each (~ 8 cup) Japanese cucumbers, large, peeled and seeded, chopped in large chunk 
  • 1/2 cup Cilantro, chopped
  • 1/4 cup Green onions, chopped
  • 2 cup Lowfat plain yogurt
  • 1 T Olive oil
  • 2 T Lime juice, fresh
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper

Garnish

  • 1 cup Cherry tomatoes, sliced in half or quarters
  • 4 tsp. Olive oil
  • 4 tsp. Cilantro, chopped
  • 4 tsp. Green onions, sliced
  • 1 tsp. Black pepper, cracked/fresh ground
     

1.  Combine the ingredients for the soup in a blender and blend until smooth.  Adjust flavors to taste.
2.  Pour into individual serving bowls and garnish with the cherry tomatoes, a drizzle of olive oil, cilantro and green onions.
3.  Grind some fresh pepper if desired.


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.