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Soups 131

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Tofu and Spinach Soup


1/2 lb. fresh spinach, rinsed

3 -3-inch squares tofu

l oz. pork fat

4 cups water

1 cup chicken broth

1 teaspoon salt

1 teaspoon sesame oil


Cut spinach into 2-inch pieces. Cut tofu into I-inch squares. Chop pork fat into small pieces. Place in a medium saucepan over medium heat and stir-fry until browned. Remove rendered fat . Add 4 cups water, chicken broth and salt to browned pork. Bring to a boil and add tofu. Boil I minute. Add spinach. Boil 10 seconds and remove from heat. Stir in sesame oil. Serve hot. Makes 4 servings.



Chicken-Abalone Soup


 10 cups water

 1 lb. chicken thighs

 1 tablespoon dry sherry

 2 slices fresh ginger root

 2 scallions chopped in 4-inch pieces

 1-1/2 teaspoons salt

 1 4.oz. can abalone, drained

 1/2 teaspoon baking soda

 1-1/2 teaspoons sesame oil


Bring 10 cups water to a boil in a large saucepan over high heat. Chop each chicken thigh into two 1-1/2- to 2-inch lengths . Add chicken pieces, wine, ginger root, scallions and salt to boiling water. Reduce heat to low, cover and simmer 1 hour. Cut abalone into 1/4-inch slices. Combine baking soda and sesame oil in a small bowl. Add sliced abalone; mix well and let stand 20 minutes. turn heat under soup to high. Add abalone. Cook 3 to 4 minutes. Serve hot. Makes 6 to 8 servings.



Chicken -Cucumber Soup


12 lb. chicken

6 cups water

1/2 tablespoon dry sherry

2 scallions

2 slices fresh ginger

1/4 teaspoon salt

About 8 cups boiling water

1 4-oz can pickled cucumbers


Chop chicken into 2-inch pieces with a sharp cleaver. Place casserole or baking dish. Add 6 cups water, wine, scallions,ginger root and salt. Pour 4 cups boiling water into a wok or large casserole or baking dish on a steamer rack over boiling water.Cover wok and steam over high heat 30 minutes, adding more water as needed. Add pickled cucumbers and their juice to chicken.Steam 10 minutes longer. Remove wok from heat. Let cool slightly before removing casserole from steamer. Serve hot. Makes 6 servings.


Tofu and Oyster Soup


1-12 lb. fresh oysters or 1- 4 oz. canned oysters


2 scallions, mashed with cleaver

2 slices fresh ginger mashed with cleaver

1 tablespoon dry sherry

2 tablespoons cornstarch

1/4 teaspoon sugar

1 (3-inch) square tofu

5 cups water

1-12 cup chicken broth

1-1/2 teaspoons salt

1-1/2 tablespoons minced fresh ginger

1/4 teaspoon pepper

1 teaspoon sesame oil


Rinse oysters well with cold water. Combine marinade ingredients in  a medium bowl. Add oysters; mix well. Let stand 20 minutes.Dice tofu into 3/4-inch cubes. Combine 5 cups water,chicken broth,salt, ginger root and bean curd in a large saucepan. Bring to a boil ove medium heat. Add oysters one by one to soup and bring to a second boil. Stir in pepper and sesame oil. Serve hot. Makes 6 servings.



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