Super Easy Catonese Style Vegetable Soup

豬骨海帶雜菜湯

Lately, we have been eating so much heaty foods.  “Heaty” for Cantonese means food that has been cooked over a fire like BBQ or roasted in the oven with high heat.  As delicious as everything was, my body wasn’t very pleased.  As a result I developed a few canker sores in my mouth which made it so painful to eat. The only thing I.wanted was soup.  You guys know how much I love soup so it wasn’t a big sacrifice.

You can use any tye of vegetable for this soup. This is a good way to use up vegetable that as been in the fridge for a bit. Stretch your imagination.

This super easy cantonese style vegetable soup can be thrown together quickly.  The hardest part was waiting for it to cook because I seriously wanted it NOW.

Super Easy Catonese Style Vegetable Soup Recipe

Prdep Time : 30 minutes
Cooking Time:  2.5 hours

Ingredients:
1 kg of pork soup bones
1 cup of dry sea kelp
1 small head of napa cabbage
1 large corn
2 large carrots
10 pieces of water chestnuts, peeled
1 small white turnip

Sliced ginger for boiling (optional )

Cooking Method
1.  Wash and cut all vegetable into large bite size.  Rinse sea kelp in cold water. Set aside.

2. Place bones in a large pot with sliced ginger. Fill pot with cold water and place it over high heat and wait for it to boil. Let it boil for 3 to 5 minutes. Remove from heat and drain. Rinse the bones under cold water to remove any scum.

3.  Place the blanched bones in a fresh pot of water and cook over high heat for 15 minutes. Then set to medium heat and cook for 45 minutes.

4.  Place the rest of the ingredients into the pot with the bones.  Cook for an hour or longer.

5. Skim of fat and floaters from the soup. 

6. Add salt and serve.

Try my Lotus Root and Chestnut Soup 栗子蓮藕湯

Hints

• The longer you boil the soup, the more concentrated and flavourful it will be.
• It is best to cut vegetables to large bite sizes. Not too small or the vegetable will disolve while cooking.

Try my Soothing Chinese Apple Soup