Tag Archives: Soup

Sup Lobak Daging – Daikon and Beef Soup Recipe

Today’s soup is nothing fancy, a simple pairing of thinly sliced daikon an stew cuts to make a simple and light soup. Stewing the beef until tender is key and I especially love it when the meat is so tender it kinda melts in my mouth. Another thing that I love is when I cut the daikon really really thin, they are almost transparent and very pleasing to look at in contrast to the rustic looking beef stews. Thinly sliced scallions and cilantro adds a nice fresh touch to the soup, so they not only make for a fine looking garnish, and I honestly believe that the soup is missing something without them.

Sup Lobak Daging – Daikon and Beef Soup

Normally I eat the soup as is, with a bowl of steamed rice, and a couple of dishes. But when I want a quick and simpler meal, I boil some rice noodles to make a rice noodle bowl for a quick and satisfying lunch, kind of like Vietnamese pho.

Sup Lobak Daging - Daikon and Beef Soup

Sup Lobak Daging – Daikon and Beef Soup

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Soto Daging – Indonesian Beef Soup Recipe

I was looking through the recipes that I have published so far, and I could not believe I haven’t shared this super delicious soto daging to this day. This is one of the very first soto recipes I learn to make when I started having to cook for myself back in college days, which is more than a decade ago, and this suddenly makes me feel old [depressed]. I was taking some college classes in Malaysia and then halfway I transferred to a college in the Midwest. I was freaked out that I still had so… many courses I needed to graduate, I played catch up and took like 22-24 credits each semester for 2 1/2 years toward my graduation. Crazy times.

Soto Daging – Indonesian Beef Soup

Even when I was so swamped with school work, I still managed to find time in weekends to do grocery and prepare food for 1 whole week. Two reasons, the first one being it was so much cheaper to cook my own food than eating out, and the second one was because I was so sick and tired of eating out even if I had the money, which I didn’t, which probably contributed to the quality of the take-out food I resorted to in the first place. What I prepared back then was nothing fancy of course, and I gravitated to soups like this since I can make a huge batch that lasted for at least a week. I have to admit back then my dishes most likely didn’t taste as good as now, and definitely not nearly as pretty 😉

Soto Daging - Indonesian Beef Soup

Soto Daging – Indonesian Beef Soup

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Pindang Salmon – Salmon in Spicy and Sour Soup Recipe

The city of Palembang on the island of Sumatra is famous for its seafood dishes, and this pindang salmon (salmon in spicy and sour soup) is one such dish. In Palembang, the fish most commonly used to make this soup is ikan patin (swai), but I use salmon since this is much easier to find in the United States. If you want, you can use catfish too, but I prefer salmon to catfish 🙂

Pindang Salmon – Salmon in Spicy and Sour Soup

To make this soup, you will need fish of your choice (salmon or catfish, or swai if you can find it), tomatoes, pineapple, limes, lemongrass, ginger, galangal, bird eye chilies, Thai basil leaves, and scallions. Just going through the ingredients, one can image the soup to be very fresh, with sourness from tomatoes and limes, sweetness from pineapples, and spiciness from bird eye chilies. The soup looks and tastes amazing, and I think a soup like this is just the perfect thing to ward off winter chill.

Pindang Salmon - Salmon in Spicy and Sour Soup

Pindang Salmon – Salmon in Spicy and Sour Soup

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Enoki Miso Soup Recipe | Daily Cooking Quest

In my house, I prepare miso soup at least once a week. Half of the time, I prepare my super basic miso soup, and half of the time, I prepare something a bit extra, like this enoki miso soup. If you have easy access to Asian grocery stores that stock pretty complete Japanese ingredients, I highly recommend stocking your fridge at all times with some miso paste and dashi stock granules. With these two ingredients, you can quickly prepare lovely soup with just a handful of ingredients.

Enoki Miso Soup Ingredients

What goes into enoki miso soup?

For this miso soup, you will need:

  • a packet of enoki mushroom (7 oz/200 gram)
  • a packet of soft tofu (14 oz/400 gram)
  • 2 tablespoon dried wakame, and
  • 4 tablespoon miso paste
  • 1 liter (4 cup) dashi stock, preferably homemade dashi, but store-bought dashi stock granules make a decent enough miso soup
  • 2 scallions, thinly sliced

There is actually quite a lot of variety of miso paste, but in the United States, the main three common types are:

If you are lucky enough to see other varieties, feel free to give them a try. For this recipe, I stick to the most common shiro miso.

Enoki Miso Soup

Enoki Miso Soup

How to preparing enoki miso soup

Miso soup is one of the simplest soup to make, which is also true for this version. Here is the step-by-step:

  1. Chop off and discard 1 inch of the enoki root. Cut the enoki bunch into two halves lengthwise. Wash and drain.
  2. Soak wakame in cold water to rehydrate.
  3. Bring dashi stock to a boil in a soup pot, then add enoki and simmer for 2 minutes.
  4. Add soaked wakame and tofu cubes into the pot. Once the soup boils again, turn off the heat.
  5. Place miso paste in a strainer, then lower the strainer to the hot soup. Use a spoon or a pair of chopsticks to stir the miso paste until all the paste haste dissolved into the soup.
    Note: Miso paste is full of health benefits, but the highly valued nutrients in miso paste will not survive high heat from cooking. So, always add miso paste to hot liquid and slowly whisk once the heat has been turned off.
  6. Serve the soup hot with thinly sliced scallions as garnish.
Enoki Miso Soup

Enoki Miso Soup

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Laksa Ayam Jakarta – Chicken Coconut Milk Soup Recipe

The weather is getting cold, the snow is falling, and people are trying to stay warm. It is wintertime in Minnesota, and most definitely a perfect time to cook up a batch of laksa ayam Jakarta (chicken coconut milk soup). Spicy hot soup is just the perfect remedy for cold weather, don’t you think? 🙂 Serve this spicy chicken soup with some boiled rice vermicellis (Indonesian: bihun rebus) or steamed white rice (Indonesian: nasi putih) and be ready for a second or third helping.

Laksa Ayam – Chicken Coconut Milk Soup

What is laksa?

Laksa is a spicy noodle soup dish popular in Indonesia, Malaysia, Singapore, and Southern Thailand. This dish is particularly popular among Chinese descent and is one of the more popular dishes of Peranakan cuisine. Since laksa is such a popular dish in so many different countries, each country, and even each region within a country, has its own distinct variety of laksa. Just in Indonesia alone, we have laksa Medan, laksa Palembang, laksa Bogor, laksa Tangerang, and laksa Jakarta. The laksa recipe I share today is the one that is popular in Jakarta, the capital city of Indonesia.

What ingredients do I need to prepare laksa ayam Jakarta (Jakarta style chicken laksa)?

Laksa Jakarta, similar to other laksa varieties, is full of spices and herbs, and we will indeed be using plenty of those. First, there’s the laksa spice paste, which is made from:

  • shallots
  • garlic
  • ginger
  • ground coriander
  • ground turmeric
  • ground cumin
  • ebi (dried tiny shrimps)
  • red chilies, I only use Fresno chilies, but you can also add bird-eye chilies for a spicier laksa

Then, we will also need these to complete the laksa:

  • chicken breast/thigh, we are making chicken laksa after all
  • chicken stock
  • coconut milk
  • lemongrass
  • kaffir lime leaves
  • scallions/green onions
  • coriander leaves
Laksa Ayam - Chicken Coconut Milk Soup

Laksa Ayam – Chicken Coconut Milk Soup

What is ebi and how do I use this?

Ebi is dried tiny shrimps. You may have spotted these sold in little plastic packets in the refrigerated section in your Asian/Chinese market. These little guys will add so much flavor to your soup, and to be honest, laksa Jakarta just doesn’t taste quite right without them.

How do I use ebi?

To use ebi, simply measure the needed amount, then wash and soak in cold water until slightly puffy and soft. Then you can ground this with the rest of the spice paste ingredients in a blender/food processor to make the laksa spice paste.

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Gochujang Hobak Jjigae – Spicy Zucchini Soup Recipe

Zucchini is bountiful in summer, and look no further for inspiration to turn zucchini into delicious dish than this easy gochujang hobak jjigae recipe. This Korean soup uses anchovy stock as base, and the spiciness of gochujang paste to create a wonderful flavor with zucchini, tofu, and shiitake as the main ingredients.

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Anchovy stock

Many Korean dishes rely on anchovy stock as the base flavor, not unlike dashi stock in Japanese dishes. If you have a reliable access to Korean market, you can pick up a packet of dried anchovies. Alternatively, you can also use anchovy stock granules to make the stock. I use stock granules in the recipe, but if you want to make your own anchovy stock, simply simmer together 1/2 cup dried anchovies with 4 cups of water for 30 minutes, then strain to get the stock.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Gook kanjang & gochujang

Aside from anchovy stock, you also need gook kanjang and gochujang for this soup. Almost all Korean soup need gook kanjang (Korean soy sauce for soup), so it is not a bad idea to stock up on this if you are thinking of making Korean soup often. If you only make Korean soup once in a while, it is okay to substitute with regular soy sauce. Most spicy Korean dishes probably have gochujang in it, so again, if you love Korean food and are thinking of starting a Korean kitchen, don’t forget to stock up on some gochujang.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

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Sup Bakso Ayam – Chicken Meatballs Soup Recipe

Nothing is better to warm up the body from rainy season and a bit of cold weather than a bowl of piping hot sup bakso ayam (chicken meatballs soup). Those that have visited Indonesia probably have experienced the many sup bakso sellers scatter in the many side streets around the country. Back when I was still in school, a bowl of sup bakso is definitely among my favorite food. 🙂

Sup Bakso Ayam – Chicken Meatballs Soup

Bakso ayam (chicken meatballs)

We like our bakso (meatballs) bouncy and juicy. If you have access to Asian markets, you probably notice that the frozen aisle is usually stocked up with a variety of meatballs, from fish, shrimp, beef, chicken, pork, cuttlefish, e.t.c. You cand definitely buy them ready made, but if you are feeling adventurous, making your own bakso (meatballs) is not difficult and you can give my bakso ayam (chicken meatballs) recipe a try.

Sup Bakso Ayam - Chicken Meatballs Soup

Sup Bakso Ayam – Chicken Meatballs Soup

Make a noodle bowl

I usually enjoy my bowl of sup bakso ayam with steamed white rice, but I have to admit that it is much more common for people to boil some noodles and add into the bowl of soup to make a complete meal. The most popular noodles we use is rice noodles (Indonesian: bihun), followed with flat rice noodles (Indonesian: kwetiau), and finally egg noodles (Indonesian: bakmi). You can even try using udon, soba, or ramen. 🙂

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Snow Fungus and Ginseng Chicken Soup Recipe

Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help skin to stay youthful, so you can imagine this is a popular ingredient for the ladies. 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be it savory like this recipe, or in sweet version such as longan and snow fungus sweet soup.

Ingredients for Snow Fungus and Ginseng Chicken Soup

Chinese dried ingredients for the soup

To prepare this chicken soup, you will need the following dried ingredients from your nearby Chinese market, or better yet, a store in Chinatown:

You will need to separately rehydrate all these ingredients in cold water, except ginseng. I usually do this right before I go to bed, and they will fully rehydrate the next day when I prepare the soup.

Snow Fungus and Ginseng Chicken Soup

Snow Fungus and Ginseng Chicken Soup

Free-range chicken or black silky chicken

When I prepare Chinese herbal soup such as this, I prefer using one whole young free-range chicken. We call this kind of chicken ayam kampung in Indonesia. If you want even more luxurious chicken soup, you can try using black silky chicken. If your grocery doesn’t stock free-range chicken, you can use skin-on bone-in chicken pieces too, in which case, I suggest using about 4 regular chicken drumsticks to make the soup.

Snow Fungus and Ginseng Chicken Soup

Snow Fungus and Ginseng Chicken Soup

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Cheng Teng – Longan and Snow Fungus Sweet Soup Recipe

Cheng Teng (清汤) – Longan and Snow Fungus Sweet Soup

Longan and snow fungus sweet soup is a very basic but very delicious Chinese sweet soup. This sweet soup can be served hot when the weather is biting cold, and it is also amazingly refreshing served chilled during hot summer days.

Cheng Teng (清汤) is what we call this soup in Malaysia, Singapore, and Indonesia. My version is very simple with minimal ingredients, but you can always add more Chinese herbs to make this into a deluxe version.

Incidentally, this dessert soup is vegan friendly, and gluten-free. Also, all the dried fruits used in the soup lend enough sweetness, and most of the time I don’t even add any more sugar to this soup, talk about healthy!

Ingredients for Longan and Snow Fungus Sweet Soup

Ingredients for Longan and Snow Fungus Sweet Soup

What you need to prepare longan and snow fungus sweet soup

Here are what I use to prepare a batch of longan and snow fungus sweet soup:

  • 1 dried snow fungus (白木耳 – bai mu er)
  • 80-100 gram dried longan (桂圆肉 – gui yuan rou), using more means sweeter soup
  • 8-12 dried red dates (红枣 – hong zao), I tend to use 12 since more red dates means sweeter soup
  • 25 gram dried lotus seeds (莲子 – lian zi), this is totally optional, but I love a bit of contrast in texture the lotus seeds provide against all the other ingredients

What if I want a sweeter soup

I treat this sweet soup as healthy dessert, and as such, I try to steer clear from adding unnecessary ingredients, even sugar. But if you find the soup lacks sweetness, you can try adding rock sugar or palm sugar.

A better alternative though, is to add even more ingredients to the soup which add natural sweetness, such as peach gum, monk fruit/luo han guo, candied winter melon, and dried persimmon. If you choose this alternative, simply add them with the rest of the ingredients when boiling the soup.

Longan and Snow Fungus Sweet Soup

Longan and Snow Fungus Sweet Soup

Optional add-on ingredients for a deluxe version of Cheng Teng

There are other ingredients you can add to make your Cheng Teng more complete. Some popular choices include:

  • job’s tears/pearl barley (薏米 – yi mi)
  • malva nuts (胖⼤海 – pang da hai)
  • ginkgo nuts (白果 – bai guo)
  • sago/tapioca pearls
  • pandan leaves

How to prepare Chinese longan and snow fungus dessert soup.

Cut off small pieces from the snow fungus with a scissor. Discard the yellow tough center.

Place the snow fungus, longan, lotus seeds, jujube fruits, and water in a soup pot. Bring to a boil. Reduce heat and simmer until the snow fungus is soft, about 1 1/2 hour to 2 hours.

Test for the level of sweetness and only add rock sugar/palm sugar if needed. Stir until the sugar is fully dissolved.

Turn off heat. Serve warm or chilled.

Cheng Teng (清汤) - Longan and Snow Fungus Sweet Soup

Cheng Teng (清汤) – Longan and Snow Fungus Sweet Soup

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Bean Curd and Shiitake Pork Ribs Soup Recipe

Many of Chinese soups that my Mom regularly have in her rotation are very simple, and this bean curd and shiitake pork ribs soup is one such example.

Despite its simplicity, this soup is delicious and is also healthy thanks to the inclusion of bean curd, shiitake mushrooms, and jujube/Chinese red dates. Best of all, this is another soup that you can just dump and simmer away, which is ridiculously easy to prepare on busy days.

Ingredients to Prepare Bean Curd and Shiitake Pork Ribs Soup.

What you need to prepare Chinese bean curd and shiitake pork ribs soup

The only meat you need is some pork ribs, and you can choose to use boneless pork ribs, or the one with bones attached. Both types will work, but the one with porks will usually give a richer soup, while using boneless pork ribs will give you a lighter version, so choose accordingly.

As for the Chinese herbs, you will need the following ingredients:

All three ingredients should be easily available in any Chinese grocery stores. You can always get them from Amazon following my links, though the prices are usually cheaper in a brick and mortar shop.

Bean Curd and Shiitake Pork Ribs Soup.

Bean Curd and Shiitake Pork Ribs Soup.

Start soaking the dried ingredients ahead of cooking time

Since we are using many dried ingredients, I usually start the prep work the night before I plan to cook the soup.

I place each of the dried ingredients in separate bowls and pour enough cold water to submerge them by one inch and leave them to soak overnight. They should all be rehydrated and ready to use the next day.

Also, remember to save the shiitake soaking water, you can strain the soaking water to remove impurities and use it as part of the 2 liters of water that you need for the soup for a boost in umami. It’s free anyway.

Those are all my pointers to help you with preparing this soup. I hope you will like it as much as I do. 🙂

Bean Curd and Shiitake Pork Ribs Soup.

Bean Curd and Shiitake Pork Ribs Soup.

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