Most of the soups since the last post. Congees and stews excluded.
----------------------------
Soups.
· Choy Kon Tong. (菜乾湯) (link)
· Itek Tim – several permutations and variations. (link) (link; scroll down) (link) (link) (link; scroll down) (link) (link) (link)
· Chicken soup w/ carrots & celery. (link) (link) (link) (link)
· Pork, shrimp & XO sauce Hong Kong style wontons [Prime Food]; plus pork, shrimp & snow pea sprout shui kow dumplings [Wei Chuan]. With baby bok choy, fresh maitake mushrooms & chopped scallions in chicken stock/soup. (link)
· Winter melon soup. With sautéed smashed garlic, pork spare ribs, Chinese mushrooms. (link)
· Harm Choy Tong (Pickled mustard soup): 1) w/ beef slices¶ & preserved plums (link); 2) w/ pork spare ribs (link; scroll down); 3) w/ chicken & tofu (link) (link; scroll down)
· Chicken stock, some water, red-orange carrot, yellow carrot, fresh maitake mushrooms, parsley. (link)
· Lotus root soup: 1) w/ Pork spare ribs (link) (link) (link); 2) w/ beef short ribs (link)
· Herbal duck soup, double-steamed. (link) (link) (link)
· Herbal duck soup, simmered (non-steamed). (link)
· Taiwanese cabbage in chicken stock. (link)
· Pork, shrimp & snow pea sprout dumplings (shui kow) [Wei Chuan], mushroom caps and blanched baby kale in chicken stock (flavored further w/ dried Chinese mushrooms & stems, and “stock fish” (small dried anchovies). Mushroom caps added to the soup.) (link; scroll down)
· Big-leaf tong ho & straw mushrooms in gingery chicken & mushroom stock w/ garlic, ground white pepper, jozo mirin, fish sauce. (link; scroll down)
· Chicken stock w/ water, Hon-Dashi flakes, fresh wood-ear fungus, fish balls, soft tofu chunks, trimmed Thai basil, chopped scallions. (link)
· Beef balls w/ big-leaf tong ho, fresh wood-ear fungus, snow fungus, garlic, chicken stock. (link; scroll down)
· Short-cut pork spare ribs, some chicken stock (oil, garlic too), snow fungus, angled loofah, cellophane noodles. (link)
· Bak Kut Teh, Canto-Hoklo herbal style. (link) (link)
· Bak Kut Teh, Teochew style. (link)
· Savoy + green cabbage, chicken legs, garlic, ginger, galangal, chicken stock. (link)
· Chicken stock, garlic, oil, fish balls (2 types) & soft tofu, trimmed rau húng quế ("Thai basil"). (link)
· Enoki & bunapi-shimeji myshrooms, sliced wong nga pak (Napa cabbage), chopped scallions & coriander leaves - in chicken broth. (link; scroll down)
· Pollock fish balls (commercial) in chicken stock w/ trimmed Thai basil & scallions. (link)
· Miso soup. Water, hon-dashi granules, bunapi-shimeji, scallions, finely sliced negi (white part only), wakame, cubed soft tofu, Yamabuki miso. (link)
· Smashed garlic & oil, pork spare ribs, salt, water, (simmer), red-streaked edible amaranth (yin choy; 苋菜; jin6 coi3). (link)
· Oil, smashed garlic, fresh "far koo" Chinese mushrooms, semi-firm tofu, snow peas, chicken stock. (link)
· Pork wontons & asparagus in chicken stock (simmered w/ Chinese mushrooms & stock fish). (link)
· Pork spare ribs sautéed w/ smashed garlic & peanut oil, salted, water added, simmered; rehydrated snow fungus added, simmered; angled loofah added in. (link)
· Asparagus & maitake mushroom in chicken stock. (link)
· Miso soup. With katsuobushi stock augmented w/ hon-dashi granules; wakame, firm tofu, enoki mushrooms, negi (w/ flowers), scallions; mutenka shiro miso. Green parts of scallions. (link; scroll down)
· Red & red-streaked amaranth ("seng choy") in chicken stock simmered w/ sautéed smashed garlic & rehydrated dried shrimp ("har mai"). (link)
· Baby kale in chicken broth. (link)
· Chicken poaching broth: 1) w/ savoy cabbage (link); 2) w/ baby kai-lan (link); 3) w/ watercress (link).
· Shrimp wontons, Taiwan choy sum, fresh far koo Chinese mushrooms & fresh baby garlic heads in chicken broth (presimmered w/ oil, stock fish, mushroom stems, smashed garlic). (link; scroll down)
· Wolfberry leaves (枸杞菜) & pork spare ribs soup. (link) (link)
· Wolfberry leaves with fish balls, soft tofu chunks and sliced fresh garlic in chicken broth, with a beaten egg drizzled in at the end. (link)
· Fuzzy squash (skinned) & chicken breast slices in chicken broth plus scallions. (link; scroll down)
· Chinese Spinach & Pork wontons in chicken broth w/ blanched kai-lan, chopped scallions & deep-fried shallots. (link; scroll down)
· Sorrel soup, in the style of green Ukrainian borscht. (link)
· Dragon Tongue mustard greens in chicken broth w/ sour cream. (link; scroll down)
· Baby bok choy, baby portobella & shiitake mushrooms in chicken broth. (link)
· Finely sliced "small negi"/cebollitas verde & portobello mushrooms in chicken broth. Garnished w/ chopped Western chives & ground black pepper. (link)
· Chicken broth, bit of oil, smashed garlic, fish balls, trimmed fresh spinach, coriander leaves. (link)
· Savoy cabbage & purple asparagus in chicken broth. (link)
· Water, garlic, oil, fresh shiitake mushrooms, fresh wood-ear fungus, dried scallops, chicken stock, sliced de-ridged angled loofah, cellophane noodles. (link)
· Just-done chicken stock/broth, w/ purple & green pencil asparagus plus baby zucchini scattered into it and zapped briefly. (link)
· Chicken broth, pork meat balls [Venus], bit of extra oil, creminis (sliced up), tree-trunk asparagus (sliced up), angel hair pasta [De Cecco] cooked in the pot with everything else, trimmed spinach wilted in. (link)
· Chiffonade of trimmed young kale wilted into and briefly simmered in chicken broth with a little smashed garlic. (link)
· Chicken broth w/ with baby zucchini and Napa cabbage. (link)
· Chiffonaded young kale & small spinach leaves & heads (many flowering) in chicken broth w/ additional chicken fat. (link; scroll down)
· Kale & spinach in chicken broth w/ chicken fat, with vermicelli added in. Dressed w/ sliced red-streaked fresh spring onions. (link)
· Water, "black" Chinese jujubes, dried Codonopsis pilosula root pieces (dong2 sam1; 党参), short-cut pork spare ribs, salt, simmer; wolfberries (goji berries), wolfberry leaves at the end. (link)
· Pork & shrimp wontons with chiffonaded savoy cabbage leaves & green garlic in chicken broth. (link)
· Chicken broth, criminis, baby spinach, parsley. (link)
· Beet greens (ribboned), spring onions/baby onions (white parts, trimmed) and green garlic (sliced) in chicken stock; plus crème fraîche on top. (link; scroll down)
· Beef & tendon meatballs [Venus], chopped baby kale, sliced green garlic, full-size garlic, baby portobello mushrooms, beef broth. (link)
· Garlic, oil, chicken broth, sliced fat-type bamboo shoots, fresh wood-ear fungus, sliced soft tofu, chopped scallions. (link)
· A riff on canh đậu hủ hẹ (tofu & chives soup) (link); and augmented w/ stuff (link).
· Sliced quartered winter-type bamboo shoot simmered in chicken broth w/ a bit of oil & some smashed garlic; then trimmed hearts of red romaine, green romaine & butter lettuces barely wilted in. (link)
· Straw mushrooms, asparagus, enoki mushrooms in chicken broth. Fried shallots & scallions. (link)
· Kai Tom Khamin (ไก่ต้มขมิ้น) (Southern Thai Hot & Sour Chicken Turmeric Soup) (link); and with more stuff (link).
· Peppermint Swiss chard in chicken stock. (link; scroll down)
· Okra, Thai Eggplants & Chicken Wings in Spicy Broth. (link; scroll down)
· The poaching liquid/stock for Yong Tau Foo with: 1) Wong Nga Pak (Napa cabbage) (link); 2) with Peppermint Swiss Chard (link; scroll down).
· EV olive oil, thinly-sliced shallots & garlic, chopped scallions, sliced young portobello mushrooms, chicken stock + water, zucchini blossoms (stigmas removed), quartered baby zucchini, roasted vermicelli (this one). Dressed w/ more chopped scallions & a couple of baby zucchini. (link)
· Tomato soup w/ basil. (link) (link)
· Chicken & Peppermint Swiss chard soup. (link)
· Hearty soup. Water, chicken thighs, ginger, sea salt, yellow & red-skinned carrots, leafy celery, lumachine [Garofalo] cooked directly in the soup. (link)
· Cucumber soup – Parboiled short-cut pork spare ribs, water, dried Shanxi red jujubes, dried cuttlefish, dried Angular Solomon's Seal rhizome, Persian cucumbers sliced into sticks. (link)
· Broccoli & scallions in chicken broth; Oriental Spinach in chicken broth. (link)
· Pork meatballs (minced fatty pork, fish sauce, generous panko crumbs, chopped scallions, ground white pepper, splashes of this-and-that) in chicken stock w/ kai-lan, very fine min6 sin3 (a bundle softened directly in the hot broth/soup in the pot after turning the fire off), deep-fried shallots. (link)
· Sprouting broccoli & unpeeled straw mushrooms in chicken broth. (link)
· Simple chicken broth w/ mung bean sprouts, scallions & coriander leaves. (link)
· Beef & tendon meatballs, basil, squash, lumachine; in beef broth. (link)
· Pork Hocks in Black Vinegar with Ginger, a special kind of “soup”. (link)
· Edible amaranth in chicken broth w/ some garlic. (link)
· Cabbage & chicken soup. (link)
· Pork meatballs in soup: 1) w/ baby long bok choy ; 2) w/ basil, fusilli & deep-fried shallots. (link);
· Edible amaranth (Tandaljo Bhaji) w/ fish balls & soft tofu chunks in chicken stock, plus garlic & pre-softened dried shrimp tossed in rice bran oil before quenching w/ the stock. Eaten w/ a bundle of Fookchow (Fuzhou) wheat thread noodles (福州綫麵) (Flour vermicelli) softened directly into the soup in the bowl. The remainder of the soup left in the pot augmented w/ more soft tofu, diluted a bit, and trimmed basil (Italian-type) wilted in and the mixture briefly simmered; bowled w/ some of the (once-dried) shrimp. (link)
· Enoki, shimeji & shiitake mushrooms (all fresh) plus striped green zucchini in nicely gelatinous chicken broth. Generous chopped scallions. (link)
· Winter melon soup. Oil, garlic (Music), beef short ribs, salt, water, beef stock, pre-soaked dried Chinese mushrooms, winter melon. (link; scroll down)
· Turnip greens & straw mushrooms (canned) in chicken stock/broth. (link)
· Fuzzy squash (mo qua; chit qua) soup. Rice bran oil, garlic, rehydrated dried shrimp (har mai), water, chicken stock, the soaking water for the har mai, rehydrated wood-ear fungus, simmer; cut-up de-skinned fuzzy squash, salt. (link)
· Broccoli florets barely cooked (still slightly crunchy) in high-gelatin-content chicken broth. (link)
· Chicken-cabbage soup; 1) w/ broccoli floretd, lumachine & parsley; 2) w/ toasted vermicelli & parsley. (link)
· Sautéed short-cut pork spare ribs simmered (water + chicken stock) w/ garlic, salt, thick-cap Chinese "flower pattern" mushrooms, black wood-ear fungus & young daikon. (link)
· Tender amaranth (see here) & unpeeled straw mushrooms in chicken broth w/ dried shrimp & garlic. (link)
· Simple freh chicken broth w/ scallions. Multiple examples. One example here – link.
· Broccoli florets & thinly-sliced negi (Kanto-type) in fresh chicken broth. (link)
· Fish balls & wong nga pak (Napa cabbage) in fresh chicken broth. (link; scroll down)
· Watercress in chicken broth. (link) (link)
· Pork meatballs & daikon in peppery milky pork stock. (link; scroll down)
· Chicken broth w/ maitake & bunapi-shimeji mushrooms, plus coriander leaves and scallions. (link; scroll down)
· Chicken stock with small yellow & orange carrots, fresh maitake mushrooms, Taiwan bok choy heart leaves & scallions; plus some roasted vermicelli folded in at the end. (link)
· Fish osuimono, one version. (link)
· Asari Osuimono, one version. (link)
· Pork & beef+tendon balls, yellow & orange carrots, Chinese-type spinach, roasted vermicelli in fresh chicken stock/broth. (link)
· Hōrensō (spinach) & hakusai (Napa cabbage) in fresh chicken stock/broth. (link; scroll down)
· Firm tofu chunks & unpeeled straw mushrooms in chicken stock/broth. Chopped scallions. (link)
Noodle Soups.
· Oil, garlic, chicken stock, straw mushrooms [Golden Summit], pork meatballs [Venus], celery, sea salt, Tokyo negi, celery leaves. Soba noodles. (link)
· "Singapore Laksa La Mian" [Prima Taste] with various additions. (link) (link) (link; scroll down) (link)
· "Wonton Soup Flavoured Instant Noodle King" [Sau Tao]; w/ fish ball with roe [Jane Jane], "seafood mushroom" [Xuerong] and chopped scallions. (link)
· "Sapporo Ichiban Japanese Style Noodles & Chicken Flavored Soup"; with Tuscan kale, Bauernschinken, and an egg. (link)
· Taiwanese cabbage & baby kale in chicken stock, Benton's Kentucky Farmers' Ham slices, min6 sin3 (Fuzhou type skinny wheat noodles) and cellophane noodles; a couple of hard-boiled eggs & chopped scallions. (link)
· "Stirfried Kimchi Noodles" [Paldo] augmented w/ more baechu kimchi; with 1) soft tofu chunks, scallions, eggs poached in situ (link; scroll down); with 2) corned beef & scallions (link).
· Pork & shrimp wontons and wonton noodles (both commercial) in chicken broth w/ sliced negi. (link; scroll down)
· Beef short ribs braised w/ garlic, Korean radishes, shiro miso, fermented bean curd, dried Chinese mushrooms (small far koo type) w/ min6 sin3. (link)
· Ngap Tong Meen. (Duck Soup Noodles) (link)
· "Hot & Spicy Flavor Instant Vermicelli" [Guangyou brand] augmented w/ tau pok, kai-lan, scallions, coriander leaves. (link)
· Pork, shrimp, pea shoots dumplings [Wei Chuan] w/ shrimp noodles, fresh Chinese mushrooms, gai-lan, chopped scallions, in chicken stock simmered w/ smashed garlic. (link)
· Harm Choy Tong with bánh phở tươi. (link)
· Fish balls [commercial], Taiwan bok choy, fresh fine rice vermicelli (bánh hỏi tươi) in leftover beef broth. Chopped scallions. (link)
· Pork wontons w/ bok choy & wonton noodles in chicken stock (simmered w/ mushroom, stock fish). (link)
· Soup w/ fresh Vietnamese rice noodles (bánh phở tươi). Leftover roast pork (commercial) sautéed w/ garlic & oil, water, rehydrated thick-cap "flower mushrooms", pork meatballs, tau pok, maitake mushrooms, baby bok choy & asparagus. (link)
· Noodle bowl. Fish tofu, snow pea pods, baby kai-lan, bunapi-shimeji mushrooms, sliced negi and thin egg noodles; in a spicy sesame broth (taken from a Sun Noodles Tan Tan fresh ramen pack). (link)
· Ibumie "Penang White Curry Mee" (this one) augmented with tau pok, a poached egg & coriander leaves. (link)
· "Sapporo Ichiban Japanese Style Noodles & Chicken flavored-soup" with romaine lettuce, Dragon Tongue mustard greens, Dodge City salame, three farm-fresh eggs. (link; scroll down)
· "Sapporo Ichiban Japanese Style Noodles & Chicken Flavored-Soup" augmented with: 1) Andouille sausage, smashed garlic, cremini mushrooms, rainbow swiss chard, farm-fresh eggs poached in situ (link); 2) Leftover "Rosemary & Lemon Chicken (rotisserie-type)", sliced Savoy cabbage, cremini mushrooms, hard-boiled farm-fresh eggs, deep-fried sliced shallots (link).
· Hot dogs [Hebrew National all beef], cooked w/ and topped (in the bowl) with instant ramen [sapporo Ichiban Chicken Flavor] (with the seasoning packet added in of course), trimmed leafy celery, sugar snap peas, halved crimini mushrooms, a couple farm-fresh eggs poached in situ. (link)
· "Kimchi Flavor Noodle Soup" [Nongshim], with two farm-fresh eggs poached in situ, trimmed spring onions/young onions, lots of extrabaechu kimchi. (link)
· Savoy cabbage & duck leg soup w/ smashed garlic in chicken broth w/ a couple good pours of Shaohsing hua tiao chiew. Eaten w/ Fookchow-type min6 sin3 (this one). Dressed w/ chopped scallions. (link; scroll down)
· Water, smashed garlic, oil, Hebrew National beef franks, simmer; seasoning packages from "Ho Fan Abalone Chicken Soup Flavored" [sau Tao], trimmed yard-long beans (Vigna unguiculata ssp. sesquipedalis), simmer, the ho fan noodle block, simmer, trimmed broccoli florets, simmer. Bowled. Dressed w/ deep-fried shallots. (link)
· "Nong Shim Spicy Kimchi Flavor Bowl Noodle Soup" augmented w/ baechu kimchi, the chillied pickling/marinating liquid, eggs scrambled/marbled w/ chopped scallions sautéed in hot oil; plus some kkakdugi. (link)
· "Ibumie Penang Lad Mee 'Perisa Lada Pedas' " with Dietz & Watson beef franks, broccoli, Dragon Tongue beans, scallions, extra white pepper. (link)
· Shrimp wontons & noodles in soup (chicken stock simmered w/ ikan bilis (deheaded) & dried Chinese far koo mushrooms). (link)
· Winter melon soup, with slippery-smooth (after cooking) slim-width Fawm Xiengkhuang Bánh Phở. (link)
· Fresh Tan Tan Ramen [sun Noodles], with char-siu, fish tofu & chopped scallions. (link)
· Beef & tendon meatballs, and fish balls in freshly-made chicken broth/stock, with julienned Tuscan kale, small broccoli florets, sliced green zucchini. Eaten w/ thin fresh rice stick noodles (bánh phở tươi). (link)
· Pork & shrimp wontons, pork meatballs, skinny wonton noodles, kai-lan blanched in oiled simmering water, fresh chicken broth, scallions, deep-fried shallots. (link; scroll down)
· Pork meatballs & daikon in peppery milky pork stock with thin Fuzhou (Fookchow) type wheat noodles. (link)
· Pork wonton noodle soup. (link)
