Spicy Wonton Soup

  Wonton or dumpling soup on this one feels more fresh, tasty and bite. Chili powder and garlic is the main spice to give a special flavor to this soup. Especially if you enjoyed it hot in cold weather. Guaranteed delicious!

ingredients:
Wonton: 20 pieces of dumpling skin, ready to use

Fill the dough, mix together:
150 g minced chicken meat
100 g minced peeled shrimp
1 clove garlic, grated
1 tsp sesame oil
1 tablespoon finely sliced ​​green onion
1/2 tsp powdered red cabau
1/2 teaspoon pepper
1 teaspoon salt

gravy:
1.5 liters chicken stock
3 cloves garlic, grated
1.5 tbsp red chilli powder / minced
2 tablespoons soy sauce
1 teaspoon pepper
2 tsp salt 100 g young bamboo shoots, boiled, sliced ​​thin
Pokchoy 2 stalks , cut into pieces

How to make:

     Wonton: Fill each wonton skin with a mixture of content. Fold in half, stranded around the sides until sealed.
     Boil in boiling water until cooked. Remove and drain.
     Sauce: Boil the ingredients except the vegetable broth to a boil.
     Enter the vegetables, stirring until wilted.
     Place the wonton in a bowl, pour the following sauce vegetables.
     Serve hot.

For 6 people

Ginger Chicken Soup

    


   To trigger the stamina, chicken soup is perfect to be the mainstay of today's side dish. Makes it easy and long boiling process makes the chicken tender, tasty clear broth flavored with ginger is strong. Sluuurp ... delicious!

ingredients:
1 whole chicken fat, cut into 10 or 12 parts
2 tablespoons soy sauce
1/2 tablespoons lime juice
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
75 g ginger, peeled, sliced ​​small length
1 liter of water
1/2 teaspoon pepper
2 tsp salt
1/2 tsp sesame oil
topping:
2 leeks, white part, sliced ​​thin oblique
2 stalks coriander leaves, picked
How to make:

     Marinate chicken pieces with soy sauce and lime juice until blended.
     Let stand for 30 minutes.
     Saute garlic and ginger until fragrant.
     Enter the chicken pieces, stirring until stiff. Lift.
     Boil water on medium heat.
     Add chicken saute, season pepper, salt and sesame oil.
     Cook over low heat until chicken is tender. Lift.
     Sprinkle the topping ingredients and serve warm.

For 6 people

Vegetable Soup Mushroom Ball

 
    A light soup with clear broth can be appetizer at the beginning of the week. Meat balls with mushroom mixture of crunchy and savory taste. Additional vegetables provide natural freshness of this soup. More delicious eaten while warm!

ingredients:
Mushroom Meat balls, mix together:
150 g minced chicken meat
1 egg yolk
1 tbsp plain flour
2 pieces of fresh shitake mushrooms, finely chopped
1 clove garlic, grated
2 red onions, finely chopped
1/2 teaspoon pepper
1 teaspoon salt
gravy:
1 cm ginger, crushed
3 cloves garlic, crushed, saute
1 liter chicken stock
1 leek, cut into rough
2 tablespoons soy sauce
1 tsp sesame oil
1/2 teaspoon pepper
2 tsp salt
complement:
100 g leaves of chrysanthemums, cut into pieces
75 g carrots, shaved thin
75 g of radish, shaved thin

How to make:

     Mushroom Meat balls:
     Stir all ingredients together until completely blended.
     Form the dough into balls for meatballs. Set aside.
     gravy:
     Boil ginger, green onion, broth and spices over low heat until some time
     Enter the meatballs and cook until the float.
     Add the vegetables, simmer until wilted.
     Remove and serve hot.

For 6 people

Samgyetang

   

    Young chicken soup cooked with ginseng is very popular in Korea. It was tasty with a grain of rice is soft. The smell of ginseng and the dates make this soup very tasty. Usually eaten in the winter or are unwell.

ingredients:
1 whole (500 g) whole chicken male / small villages
2 cloves garlic
2 pieces of red dates
1 stick of Korean ginseng
4 tablespoons eat rice, washed, drained
chicken broth
Seasonings:
½ teaspoon pepper
1 teaspoon salt
topping:
2 tablespoons thinly sliced ​​green onion
1 egg, make pancakes, thinly sliced

How to make:

     Remove the chicken's head and claws. Wash chicken with hot water and drain.
     Cut little bit to the two thighs skin side down.
     Fill the chicken with rice, ginseng and dates. Then cross your stiff cock and tuck the ends into the skin tear to the abdominal cavity is closed and the stuffing can not go out when cooked.
     Boil chicken broth in a pot or hot pot.
     Enter a whole chicken, cover the pan, cook over low heat until chicken is tender.
     Remove and serve warm
For 4 people

Fish Soup Fresh Acids

   This light soup is enjoyable if you do not want to eat animal fat. Fish steaks are tender and tasty piece of mustard greens contrast with the crispy-crunchy salty fresh acid. Enjoy while warm for even more tasty.

ingredients:
300 g fillet of snapper / grouper / mackerel, cut into pieces
1 clove garlic, grated
1 tablespoon lemon juice
½ tsp grated ginger
150 g of mustard sauce, hot water wash, drained, sliced
gravy:
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
50 g of dried shrimp, washed, drained
600 ml fish stock
½ teaspoon pepper
2 tablespoons soy sauce
1 teaspoon salt

How to make:

     Stir fish pieces with garlic, lemon and ginger until blended.
     Let stand for 30 minutes.
     gravy:
     Saute the garlic until fragrant.
     Enter the dried shrimp, stir briefly.
     Pour the broth, put seasoning, bring to a boil.
     Enter the fish and mustard. Simmer briefly.
     Remove and serve warm.

For 6 people

Chicken Meatball Soup Tasty

    Ya he is your chance to spoil the little guy. A tasty soup with meatballs and vegetable stuffing is really a complete nutritional Guaranteed your child will love it.

ingredients:
Chicken meatballs, mix together:
100 g of chicken meat, finely chopped
1 tablespoon finely sliced ​​green onion
½ tbsp fried garlic, mashed
1 egg yolk
¼ teaspoon nutmeg
½ teaspoon pepper
1 teaspoon salt
gravy:
1 tablespoon margarine
20 g onions, chopped
250 ml chicken stock
500 ml fresh milk
½ teaspoon pepper
½ teaspoon nutmeg
6 pieces of green beans, small slices
50 g carrots, cut into small dice
2 tsp salt

How to make:

     Form the dough into small balls.
     Boil until the float. Remove and drain.
     Sauce: Saute onion until fragrant.
     Pour the broth, bring to a boil. Transfer to a saucepan.
     Pour the milk and add the seasonings, bring to a boil.
     Enter the chicken balls and vegetables. Cook until completely cooked.
     Remove and serve hot.

For 4 people

Warm Spinach and Wakame Soup Healthy

    Spinach is rich in iron-laden wakame plus vitamin E and antioxidants combined in this soup. Not just a sense of smell so fragrant broth is also more delicious. Especially if it enjoyed during the cold like this. Hmm ... warm and tasty!

ingredients:
10 g wakame, cut into pieces
800 ml of water
2 tablespoons Japanese soy sauce
3 cloves garlic, crushed
30 g onion, thinly sliced
1 teaspoon black peppercorns, crushed slightly softer
1 teaspoon salt
100 g chicken breast, thinly sliced
150 g spinach Japan / horenzo, cut into 3 cm

How to make:

     Boil wakame with water, soy sauce, garlic, onion, pepper and salt to boil and soft.
     Insert slices of chicken, simmer until cooked.
     Add spinach leaves, stir until wilted.
     Remove and serve warm.

For 4 people

Asparagus Soup

   asparagus soup is delicious when eaten with the whole family gathered. Asparagus is crisp with a tasty blend of chicken meat to make a soft delicious taste on the tongue.

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
100 g of chicken meat, minced
750 ml chicken stock
150 g canned white asparagus, drained, chopped
1 egg, beaten until frothy
1 teaspoon salt
½ teaspoon pepper
1 tablespoon flour, dissolved in a little water
Topping:
2 tablespoons thinly sliced ​​green onion

How to make:


    Saute the garlic until fragrant.
    Enter the chicken, stirring until stiff.
    Add the stock, bring to a boil.
    Add asparagus and seasoning, bring to a boil again.
    Reduce the heat, pour the beaten eggs while stirring rapidly until smooth and stringy eggs mature       Pour the starch solution, stirring until thick. Lift.
    Serve warm with a sprinkling of chives.

For 6 people