no matter how weird, they are true friends. In case you want to test this out yourself, I have included Mum’s Herbal Eel Soup (see Soups) for you to try.
One thing is for sure, when I’m feeling under the weather, when there are dramas going on or I’m plagued by worry, I always make a comforting bowl of soup and I get my perspective back again. I have included some of my takeaway favourites here and given some a makeover.
Tomato and egg flower soup
Classic egg flower or egg drop soup (dan hua tang) – ‘egg flower’ describing the web-like pattern made by the egg when dropped into the hot liquid – is easy to make and very nutritious. You can add other ingredients to this soup, such as cubes of fresh dofu, baby prawns or dried seaweed (nori), or, for a more substantial dish, cooked egg noodles for a quick, light supper.
1 tbsp of vegetable bouillon powder or stock powder
3 ripe tomatoes, sliced (see the tip below)
2 eggs, lightly beaten
1 tbsp of light soy sauce
Dash of toasted sesame oil
Pinch of sea salt
Pinch of ground white pepper
1 tbsp of cornflour mixed with 2 tbsps of water
Large handful of baby spinach (optional)
2 spring onions, finely sliced, to garnish
1. Pour 500ml (18fl oz) of water into a large saucepan and bring to the boil. Add the bouillon or stock powder and stir to dissolve. Reduce the heat to a simmer, then add the tomatoes and cook on a medium heat for 5 minutes or until the tomatoes have softened.
2. Pour the beaten eggs into the broth, stirring gently. Add the soy sauce, toasted sesame oil, salt, pepper and cornflour paste and mix well until slightly thickened. Add the spinach (if using) and let it wilt, then garnish with the spring onions and serve immediately.
CHING’S TIP
I don’t bother skinning tomatoes – most of the nutrients are just beneath the skin after all – but if you want to skin them before slicing first cut a small cross at the base of each tomato. Plunge them into a wok or saucepan of boiling water for less than 1 minute, then drain. The skin will peel off easily.
Traditional hot and sour soup
This is one of my all-time favourite soup recipes. It transforms store-cupboard staples into an amazing dish. There may seem to be a long list of ingredients, but the end result is worth it because they all help to create layers of flavour and texture in this wonderfully warming winter dish.
1 tbsp of vegetable bouillon powder or stock powder
1 tbsp of peeled and grated root ginger
2 red chillies, deseeded and finely chopped
300g (11oz) cooked chicken breast, shredded
1 tsp of Shaohsing rice wine or dry sherry
2 tbsps of dark soy sauce
1 x 220g tin of bamboo shoots, drained
10g (1/3 oz) dried Chinese wood ear mushrooms, soaked in hot water for 20 minutes, drained and finely sliced
100g (3½oz) fresh firm dofu, cut into 1 x 5cm (½ x 2in) strips
50g (2oz) Sichuan preserved vegetables, rinsed and sliced (optional)
2 tbsps of light soy sauce
3 tbsps of Chinkiang black rice vinegar or balsamic vinegar
1 tbsp of chilli oil
Few pinches of white pepper
1 egg, lightly beaten
1 tbsp of cornflour mixed with 2 tbsps of water
1 large spring onion, sliced
Handful of chopped coriander, to garnish (optional)
1. Pour 1 litre (134 pints) of water into a large saucepan and bring to the boil. Add the bouillon or stock powder and stir to dissolve. Bring back up to the boil and then add all the ingredients up to and including the wood ear mushrooms. Reduce the heat to medium, then add the dofu, Sichuan vegetables (if using), soy sauce, vinegar, chilli oil and white pepper and simmer for 10 minutes.
2. Stir in the egg, then add the cornflour paste and stir to thicken the soup (adding more cornflour paste if you like a thicker consistency). Add the spring onion, garnish with the coriander, if you like, and serve immediately.
CHING’S TIP
If you love your spicy heat, just increase the amount of chillies.
ALSO TRY
You can substitute the chicken with shiitake mushrooms for a vegetarian version of this dish.
Watercress soup with pork, mushroom and ginger wontons
Probably one of the most popular takeaway soups, this is also a personal favourite. I love these dumplings in a clear broth. The ones we used to have at the Water Margin were large and plump with a prawn and pork filling. This is my version; I like making mine small using small wonton egg wrappers, which you can easily pick up from a Chinese supermarket. The beauty of this dish is that you can serve it for a casual dinner or an elegant supper – versatile, like a pair of trusted black patent Fendi boots.
PREP TIME: 20 minutes
28 wonton wrappers (7.5cm/3in square)
1 egg, beaten
700ml (1¼ pints) vegetable stock
FOR THE FILLING
250g (9oz) minced pork
1 large spring onion, finely chopped
3 shiitake mushrooms, finely diced
1 tbsp of peeled and grated root ginger
1 tbsp of Shaohsing rice wine or dry sherry
1 tbsp of cornflour
Pinch of sea salt
Pinch of ground white pepper
TO SERVE
1–2 tbsps of toasted sesame oil
Small handful of watercress leaves
1 spring onion, finely sliced
1. Place all the ingredients for the filling in a large bowl and mix together well.
2. To prevent the wrappers from opening up once cooked, brush the inside of each one with some of the beaten egg. Take one wonton wrapper and place a small tsp of the filling in the centre. Gather up the sides of the wrapper and mould around the filling into a ball shape, twisting the top to secure it. Repeat with the remaining wrappers.
3. To make the soup, pour the stock into a large saucepan and bring