Best Shazam Chinese Soup Recipes

Shazam! Chinese Soup image

Provided by Pot Scrubber

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups water or 6 cups chicken stock
2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
1 carrot, grated
2 cups cabbage, thinly sliced
1/2 onion, finely chopped
1 tablespoon fresh ginger or 1 1/2 teaspoons dried ginger
1 garlic clove, diced
1 1/2 teaspoons sesame oil (or more to taste)
1/2 teaspoon white pepper (or more to taste)

Steps:

Put water and boullion in a pot and turn heat on high.
Grate a carrot directly into pot.
Finely slice cabbage leaving the strips long and toss into the pot.
Finely dice onion and toss into pot.
Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
Toss into the pot.
Toss Garlic clove into the pot.
After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
Add sesame oil and white pepper and stir.

Nutrition Facts : Calories 46.5, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 579.5, Carbohydrate 6.1, Fiber 1.6, Sugar 3.1, Protein 1.4

Chinese Cucumber Soup image

Provided by drhousespcatcher

Categories Clear Soup

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups chicken broth or 6 cups vegetable broth
salt and pepper, To Taste
2 medium cucumbers, Peeled, Seeded
8 teaspoons sesame oil
8 mushrooms, Washed, Thinly
1 tablespoon rice vinegar or 1 tablespoon white wine
4 scallions, Chopped
1 pn ginger powder

Steps:

Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.