Corn and Radish Soup (Yu Mi Luo Bo Tang ?????)
An easy and healthy soup to add to your Chinese meal. It helps cut the grease of the Twice-Cooked Pork and the corn adds a bright touch to the meal. If you can, use the water from boiling the meat for Twice-Cooked Pork or Garlic Cold Meat. Of course, any other stock or broth you have could be used also, or use water and season as desired.
water from boiling meat
Chinese white radish (one long)
sweet corn (two cobs)
ginger (about as much as your thumb)
chicken bouillon
chopped green onion
Cut the radish into large chunks, and cut the corn cobs into three or four pieces. Use a strainer to remove any leftover solids from boiling meat. Add the vegetable pieces, several chunks of crushed ginger, and if needed, water to cover. Boil until radish is tender, about 40 min. Add a little chicken bouillon. Pour into a large serving bowl and sprinkle green onions on top. Everyone may help themselves to vegetables from the serving bowl with chopsticks, and the soup can be ladled into rice bowls and drunk at the end of the meal. Makes one large serving bowl full.
water from boiling meat
Chinese white radish (one long)
sweet corn (two cobs)
ginger (about as much as your thumb)
chicken bouillon
chopped green onion
Cut the radish into large chunks, and cut the corn cobs into three or four pieces. Use a strainer to remove any leftover solids from boiling meat. Add the vegetable pieces, several chunks of crushed ginger, and if needed, water to cover. Boil until radish is tender, about 40 min. Add a little chicken bouillon. Pour into a large serving bowl and sprinkle green onions on top. Everyone may help themselves to vegetables from the serving bowl with chopsticks, and the soup can be ladled into rice bowls and drunk at the end of the meal. Makes one large serving bowl full.
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