**Moms Dragon Soup: A Journey Through Culinary Delights**
Indulge in a culinary adventure with Mom's Dragon Soup, a delectable fusion of flavors that will tantalize your taste buds. This hearty soup, rooted in Chinese cuisine, showcases the perfect balance of spicy, sour, and savory elements, sure to leave you craving more. Our collection of recipes offers a range of options, catering to different dietary preferences and skill levels, guaranteeing an enjoyable cooking experience for all. From the traditional and authentic Szechuan Dragon Soup, bursting with bold flavors, to the vegetarian-friendly Dragon and Phoenix Soup, featuring a harmonious blend of textures and tastes, we have something for everyone. Embark on this culinary journey and discover the magic of Mom's Dragon Soup, a dish that promises to ignite your senses and leave a lasting impression.
TIGER VERSUS DRAGON SOUP
Aarti says the name of this soup comes from a magazine cover that referred to India's economy as a tiger and China's as a dragon. The recipe is inspired by a sweet corn and chicken soup she ate as a kid at her favorite Chinese restaurant. "I make this soup for the girls whenever someone sniffles. It's a blank canvas - you can add different spices," says Aarti.
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make a bouquet garni: Place the coriander, peppercorns, bay leaves and star anise on a small square of cheesecloth. Tie with kitchen string. (Alternatively, you can secure all the spices in a large tea ball.).
- Pour 10 cups of water into a big soup pot. Add the bouquet garni, all of the leek, carrot and ginger; season lightly with salt. Bring to a boil over high heat.
- Now add the chicken. Return the soup to a boil, then turn down to a simmer, cover and cook until the chicken is cooked through and tender, 20 to 30 minutes.
- Using a pair of tongs, remove the chicken and set aside to cool. You now have a choice: I like to pluck out the dark green leek leaves and bouquet garni but leave the rest of the vegetables in the soup because this Indian lady can't stand the sight of wasted veggies! But if that doesn't bother you, or if it seems like too much of a hassle, just strain the stock and discard all the solids.
- Return the soup to medium heat. Add the corn, bouillon cubes, white and light green scallions and sesame oil; keep the soup at a gentle simmer. Meanwhile, remove the chicken from the bones and shred with a fork. (Alternatively, slice the chicken really thinly.)
- Turn up the heat under the pot to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with 1/4 cup cold water until a smooth slurry forms. Add half of the slurry to the soup, stirring constantly. The soup will thicken as it boils; if it doesn't thicken to the consistency of your liking, add the remaining slurry.
- Reduce the heat under the pot to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
- Add the shredded chicken and rice vinegar and cook until warmed through, about 5 minutes. Season with salt and pepper and a splash of soy sauce. Top with the reserved scallion greens.
MOM'S CABBAGE SOUP
Make and share this Mom's Cabbage Soup recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 1h50m
Yield 14 cups
Number Of Ingredients 12
Steps:
- Heat oil over medium heat; add onion, shallot and celery.
- Cook for 10 minutes.
- Add rest of ingredients; bring to a boil.
- Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
- Add parsley and simmer a few minutes.
Nutrition Facts : Calories 40.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 862.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.8, Protein 1.5
MOM'S HEARTY CHICKEN AND RICE SOUP
Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
MOM'S VEGETABLE SOUP
I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 26 servings (6-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.
Nutrition Facts :
Tips:
- For a vegetarian version of this soup, substitute vegetable broth for chicken broth.
- To make the soup ahead of time, cook the soup according to the directions and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Garnish the soup with fresh herbs, such as cilantro, basil, or oregano, before serving.
- If you like your soup spicy, add a teaspoon or two of chili powder or cayenne pepper.
- For a heartier soup, add some cooked rice, noodles, or vegetables, such as carrots, celery, or spinach.
Conclusion:
This dragon soup is a delicious and easy-to-make soup that is perfect for a quick weeknight meal. It is also a great way to use up leftover chicken. The soup is flavorful and satisfying, and it is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this dragon soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love