Soups – Page 2 – yummy food share

Silky Fish and Radish Soup

2025-10-30

Have you ever marveled at a soup that’s creamy and milky white, yet contains absolutely no dairy? This incredible recipe unlocks that culinary magic, creating a light, nourishing, and deeply flavorful broth with just a few simple ingredients. It’s a dish that looks elegant and tastes complex, but you’ll be amazed to learn it comes together in about 45 minutes with minimal effort. The process involves a brilliant technique where pan-frying a whole fish and then simmering it coaxes the natural fats and proteins into the water, creating a beautiful, opaque broth. The flavor is delicate and savory, with the subtle sweetness of daikon radish and a gentle warmth from ginger. It’s the perfect one-pot meal for a cozy night in or whenever you’re craving something wonderfully comforting and easy to make. Let’s gather our ingredients. The beauty of this soup is its simplicity, so you won’t need a long shopping list. For the Soup: A whole white fish (1): about 1 lb / 450g. Traditionally, this soup uses Crucian carp, which can be hard to find. Don’t worry! A whole sea bass, sea bream, or even a large tilapia are excellent substitutes. The key is to use a mild, white-fleshed fish. Ask your fishmonger to scale and gut it for you, but make sure to clean the inside yourself. Daikon Radish (1, medium-sized): This is the large, white radish you can find in the produce section of most large supermarkets or any Asian market. Fresh Ginger (a 2-inch piece): This will add a lovely, warming aroma. Salt (to taste): About 1 teaspoon to start. Neutral Cooking Oil (2 tablespoons): Such as canola, grapeseed, or sunflower oil. For Garnish (Optional): Fresh Cilantro or Coriander (a small handful): Roughly chopped, this adds a fresh, herbaceous finish. A special note on cleaning…

Hearty Pork Rib and Corn Soup with Yam

2025-10-30

If you’re searching for a soup that tastes like it simmered for hours but comes together in under 30 minutes, you’ve just found your new favorite recipe. This wholesome and comforting soup is a beautiful example of how simple ingredients can create a dish with incredible depth and flavor. It features fall-off-the-bone tender pork ribs, sweet kernels of corn, and the uniquely satisfying texture of yam, all swimming in a light, savory, and nourishing broth. The magic lies in its preparation method—using an electric pressure cooker to do all the hard work. This makes it a perfect weeknight meal that is both incredibly easy to prepare and wonderfully restorative. It’s a dish that warms you from the inside out, offering a gentle, delicious flavor that will have everyone asking for a second bowl. Here is everything you’ll need to create this soul-warming soup. The quantities below will generously serve 2-4 people. One of the key ingredients is Chinese Yam, but don’t worry if you can’t find it; I’ve included an easy-to-find substitute. Ingredients: Pork Spare Ribs: 1.5 lbs (about 700g), cut into 2-inch pieces by your butcher. Corn: 2 large cobs, husked and cut into 1.5-inch thick rounds. Chinese Yam (Nagaimo): 1 long piece (about 1 lb or 450g), peeled and cut into large chunks. Water: About 8 cups, or enough to cover the ingredients. Salt: To taste (start with 1 teaspoon). Scallions (Green Onions): 3-4 stalks, thinly sliced for garnish. A Note on Ingredients: Chinese Yam, also known as Nagaimo, can be found in most Asian supermarkets. It has a firm, crisp texture when raw that becomes soft and slightly starchy when cooked, similar to a potato but with a milder flavor. When peeling it, you might notice it’s a bit slippery—this is normal! If you can’t find Chinese…

Rich Tomato and Beef Stew A Comfort Classic

2025-10-26

Get ready to cozy up with a bowl of pure comfort. This hearty stew, a beloved adaptation of the classic Eastern European borscht, is a one-pot wonder that will fill your kitchen with the most incredible aromas. Forget everything you think you know about borscht; this version is all about the beautiful harmony between rich, savory beef and a bright, tangy tomato base, without a beet in sight. It’s a slow-simmered dish, making it a perfect weekend cooking project, but the process itself is surprisingly simple. The result is a deeply flavorful stew with a luscious, slightly sweet and sour broth, tender beef that melts in your mouth, and soft, chunky vegetables. It’s the kind of meal that feels both rustic and satisfying, guaranteed to become a new family favorite. Before you roll up your sleeves, let’s get your ingredients lined up. The beauty of this recipe lies in its use of simple, accessible pantry staples. Here’s what you’ll need: For the Stew: Beef: 1 lb (about 500g) of stewing beef, such as chuck, brisket, or shank, cut into 1-inch cubes. Potatoes: 2 medium potatoes, peeled and cut into chunks. Carrot: 1 large carrot, peeled and cut into chunks. A good tip for even cooking is to use a “rolling cut”—cut a piece on a diagonal, roll the carrot a quarter turn, and cut again. Onion: 1 medium onion, sliced. Cabbage: ¼ of a medium head of green cabbage, roughly chopped or sliced. Tomatoes: 2 ripe medium tomatoes, chopped. Cooking Wine: 1 tbsp (10g). Chinese “Liao Jiu” is traditional. If you can’t find it, dry sherry is an excellent substitute, or you can use a dry white wine. For the Flavor Base and Thickener: Butter: 2 tbsp (20-25g). You can also use a neutral vegetable oil if you prefer. Tomato…

Slow Simmered Duck Soup with Tangy Radish

2025-10-06

As the air begins to carry a gentle chill, there’s nothing more comforting than a bowl of deeply nourishing, slow-simmered soup. This recipe for Duck Soup with Tangy Radish is the perfect weekend project to warm you from the inside out. While it does take a few hours on the stovetop, don’t let that intimidate you; the process is wonderfully simple and the hands-on time is minimal. The magic happens as the rich duck meat slowly tenderizes, its flavor melding with earthy mushrooms, sweet carrots, and the star of the show—pickled radish. The result is a beautifully clear broth that is both profoundly savory and delightfully tangy, a complex yet balanced flavor that awakens the palate and soothes the soul. It’s an incredibly satisfying dish that proves the best things in life are worth waiting for. Before you begin, let’s gather our ingredients. The beauty of this soup lies in the harmony of its simple components. For replacements, the goal is to maintain the balance of savory, earthy, sweet, and sour notes. For the Soup: Duck: 600g (about 1.3 lbs), bone-in and cut into chunks. A mature duck is traditional as it offers a deeper flavor for stewing, but any standard duck from your butcher will work beautifully. Pickled White Radish: One packet (approx. 150-200g) of a “Sour Radish Duck Soup Base,” or a homemade substitute. Substitution: If you can’t find a dedicated soup base at an Asian market, look for pickled or fermented daikon radish. Alternatively, you can use 200g of fresh daikon radish and add 2-3 tablespoons of rice vinegar to the broth to mimic the sourness. Daikon Radish: 200g (about half a medium radish), peeled and cut into chunks. Carrots: 200g (about 2 medium carrots), peeled and cut into chunks. Shiitake Mushrooms: 100g fresh shiitake mushrooms, stems…

Hearty Cucumber Pork and Squid Soup

2025-10-02

Welcome to a recipe that might just become your new favorite comfort food! If you’re looking for a dish that is deeply savory, incredibly easy to make, and offers a unique and satisfying flavor profile, you have come to the right place. This soup, a beautiful marriage of land and sea, is a homestyle classic that takes about an hour from start to finish. Don’t let the simple ingredient list fool you; the magic happens when the refreshing cucumber, rich pork, and umami-packed dried squid simmer together, creating a broth that is both light and profoundly flavorful. It’s the perfect one-pot meal for a cozy weeknight, requiring minimal effort for a truly impressive and nourishing result. Before we start cooking, let’s gather our ingredients. The beauty of this recipe is its simplicity, so you won’t need a long shopping list. For a pot serving 3-4 people, you will need: Pork Shoulder (Boston Butt): About 1/2 pound (or 225g). You can buy pre-ground pork to save time, but mincing a piece of pork shoulder yourself often yields a better texture. Dried Squid: About 1 ounce (or 25-30g) of a medium-sized dried squid. You can find this in most Asian supermarkets. It’s the secret ingredient that gives the soup its incredible depth and savory, oceanic flavor. If you can’t find dried squid, a handful of dried shrimp or even a small piece of kombu (dried kelp) can provide a similar umami boost, though the texture will be different. Cucumber: One large English or seedless cucumber. These varieties have thinner skin and fewer seeds, making them ideal for cooking as they become wonderfully tender. Peanut Oil: 1 tablespoon. If you have a peanut allergy or don’t have it on hand, any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly….

Hearty Pork Belly and Greens Soup with Tofu Ribbons

2025-09-30

If you think soup is only for cold winter evenings, I’m about to introduce you to a dish that will change your mind. Imagine a steaming, savory bowl of soup that you can whip up for a nourishing breakfast or a light lunch in just 10 minutes. That’s exactly what this recipe delivers. It’s a beautifully simple, one-pot dish that combines the richness of pork belly, the fresh crispness of baby bok choy, and the delightful texture of tofu ribbons in a clear, flavorful broth. Despite its incredible speed, this soup tastes like it has been simmering for hours. It’s the perfect entry point for anyone curious about homestyle cooking, proving that you don’t need complex techniques or long hours in the kitchen to create something truly comforting and delicious. To get started, let’s gather our ingredients. The beauty of this soup is its flexibility, so don’t worry if you can’t find an exact item. Here’s what you’ll need, along with some easy-to-find substitutions: Main Ingredients: Baby Bok Choy: About 2-3 heads. You can substitute this with any quick-cooking leafy green like spinach, Swiss chard, or chopped napa cabbage. Tofu Ribbons (Dried Tofu Threads): A generous handful (about 100g or 3.5 oz). This is thinly pressed tofu, sometimes called bean curd sheets or tofu skin, found in most Asian markets. If you can’t find it, you can use a block of extra-firm tofu sliced into very thin strips. For a different but equally pleasant texture, shirataki noodles would also work well. Cooked Pork Belly: 2 thick slices, cut into chunks. The key here is cooked pork belly, which makes the recipe so fast. You can use leftover roasted pork belly, thick-cut bacon that you’ve cooked and chopped, or even store-bought char siu (barbecue pork). Broth and Seasonings: Pork or Chicken…

Hearty Ten Minute Pepper Soup

2025-09-21

Looking for a meal that warms you from the inside out, explodes with savory, peppery flavor, and is ready in about ten minutes? You’ve found it. This incredible soup is a masterclass in culinary efficiency, proving that you don’t need hours in the kitchen to create something deeply satisfying and delicious. The process is as simple as it gets—it’s mostly just boiling—making it perfect for beginner cooks or anyone needing a quick weeknight fix. But don’t let the simplicity fool you. The flavor profile is wonderfully complex: a thick, velvety broth that carries a bold, warming kick from white pepper, a gentle underlying spice, and a savory depth that will have you scraping the bowl. Its unique character and incredible ease of preparation will make this your new secret weapon for a fast, comforting meal. Before we begin, let’s gather our handful of ingredients. The magic of this recipe lies in a couple of clever shortcuts you can find at most Asian grocery stores or online. Spicy Pepper Soup Mix (Hu La Tang powder): 1 packet. This is the heart of our soup. It’s a brilliant, pre-blended mix of starch (for thickening), white pepper, chili, and a secret blend of spices. It’s what gives the soup its signature thick texture and warming, peppery flavor. Dried Tofu Skin (Yuba): A generous handful (about 1 ounce or 30g). Known as fuzhu or yuba, these are sheets or sticks made from the skin that forms on top of simmering soy milk. When rehydrated, they have a wonderful, slightly chewy, and satisfying texture. If you can’t find tofu skin, you can substitute it with a handful of rehydrated shiitake mushrooms sliced thinly for a similar chewy bite, or even very thinly sliced firm tofu. Instant Seaweed Soup Mix: 1 packet. This adds another layer…