Dried Laver Anchovies Soup (野生紫菜汤)

This was a soup I learned from my girlfriend while studying in university ages ago.  Both my hubby and I loved this soup a lot and now my two girls also loved it.  I even have this recipe published in a cookbook called The Best Soups in the World by Clifford A. Wright. 

This soup was not a stranger to a lot of people, it can easily be one of the rotation of the soups made at home.  But in case you don't know, I am sharing the recipe here.

Ingredients:

1/2 of a round dried laver (a type of seaweed)

1/4 cup dried anchovies, rinsed

1/4 of a large carrot or 1/2 of small carrot, thinly sliced

2 medium eggs or 1 large egg (add one more if you love egg), beaten

1 Tbsp. sesame oil

1000ml water

Salt to taste

Chicken stock powder to taste

(or you can use chicken stock instead of water and minus the chicken stock powder)

Method:

1.  In a pot, turn on heat and add in sesame oil.  Then, add in dried anchovies and stir-fry until slightly golden, add in water.  Let it boil.

2.  When boiling, turn the heat to low.  Wash the dried laver with cold water (if will soften when wash) and add it into the soup.  Stir well.

3.  Add in carrot, stir well.  Add in beaten eggs slowly to create egg drop effect.

4.  Season to taste with salt and chicken stock powder.  Skip this step if used salted chicken stock.  Simmer for 5 minutes and serve.

Lotus Root Soup with Dried Mussels

Recently I asked my readers how they used their dried mussels to cook and this was one of the suggestions.  Except I used chicken drumsticks instead of pork ribs.  This is definitely delicious and the dried mussels brought another flavor into the soup.  This is Chinese dried mussels which you can find in the Asian market.

I would certainly make this soup again!  Thanks friend!  :-)

Ingredients:

2 chicken drumsticks, you can keep it whole or cut it

About 8 to 10 dried mussels, soften it warm water, rinse

8 Chinese red dates or jujubes

1 lotus root if small, half if big, peel the outer layer and cut into slices, soak in water until ready to use

1000 ml water 

Salt to taste

Method:

1.  In a saucepan, add in water and let it boil.  When boiling, add in the drumsticks.  Scoop out anything that float on top.

2.  Add in dried mussels, lotus root and red dates and let it boil again.  When boiling, turn to heat to low and let it simmer for 2 hours.  

3.  Season to taste with salt.  The soup will be sweet.

Pureed Brown Rice Pumpkin Soup

I am not sure of whether to call this brown rice pumpkin soup or brown rice pumpkin porridge.  I made this for my little girl when she was having diarrhea and vomit since everything went into her mouth, it came right out.  I thought if I pureed the porridge, it would go down easier on her.  But guess what?  She refused to eat it, not even a taste test.  The only thing she would eat was Popsicle and of course she could have as many as she wanted since that was the only thing she would eat and won't throw up.

So, I was the one that finished this soup.  I loved it actually, it was sweet and tasted like brown rice.  Now I know what was the difference between white rice porridge and brown rice porridge.  Brown rice taste really stood out. This is suitable for baby, toddler or older people as it's very nutritious and easy to swallow.

Ingredients:

Serving for one:

One handful of brown rice, washed

Few pieces of cut pumpkin, cut into tiny pieces

1/4 cup of ground pork

Water

Salt to taste

Method:

1.  In a saucepan, add in water and brown rice.  Water for cooking porridge, about double or triple the water needed to cook rice.

2.  When boiling, add in ground pork, and scoop out whatever foam that float to the top.  Add in pumpkin and stir.  Simmer in low heat for about an hour, stirring occasionally.  

3.  When cooked, season to taste with salt.  Add a little chicken powder if you want.  Pour into a glass blender and puree until smooth.  Serve.

Sweet Corn Dried Scallop Soup

Corns was on sales few weeks ago at the Farmers' Market here, 6 for $1.  I bought 6 and left with two corns to make soup.  You know, sweet corns will make the soup sweet, plus carrots, dried scallops, chicken bone and dried longan, all will make the soup sweet, so what could be not sweet about this soup?

This soup turned out to be sweet of course and with a little salt to bring in the overall flavor.  How you cooked your corns in the soup?

Ingredients:

2 Sweet corns

2 carrots

4 dried scallops

1 chicken breast bone or 2 drumsticks

15 dried longans

1500ml water

Salt to taste

Method:

1.  In a pot, add in water and chicken breast bone, or two drumsticks, let in boil.  When boiling, dish out any impurity that floated on top.  

2.  Add in the rest of the ingredients except salt.  Turn to low heat and let it simmer, covered for 2 hours.  Season to taste with salt and serve warm.

Watermelon Soup

Do you know all part of watermelon can be consumed?  I know the white part of the watermelon can be used to boil soup and the soup is actually healthy for us.  Watermelon is a cooling food so this soup is best to consume during the hot summer days, especially good to relieves heatiness.  This soup is sweet on its' own and you only need to season it with a little salt to bring out the overall flavor.  I saw the Chinese used the white part of the watermelon in boiling soup from the Chinese's cooking show and was really intriguing.  So, when I cut the watermelon, I saved the white part to try it myself.  I discard the green skin but I read that some people use it to make salad.  I saved it in portions in ziplock bags and freeze it for later use.  Just defroze it a day before in the refrigerator. 

This soup is really delicious, very sweet and has the cooling effect.  Watermelon is in season during summer days so what a great way to utilize most part of the watermelon eh?  It is similar to the sweet soup came from fruit such as apple or snow pears.  Since this soup is very cooling, it is not advisable for pregnant women to consume.

Ingredient:

1600ml water

1 chicken drumstick

2 pieces of pork bones with some meat (from pork chops or ribs)

2 Chinese dried honey dates

1 and 1/2 carrots, cut into big chunk

Watermelon white part, from 1/4 of the watermelon or about I big bowl (the white part in the middle of the green skin and red flesh)

Salt to taste ( about 1/2 tsp.)

Method:

1.  In a pot, add in water and let it boil.  When boiling, add in pork bones, scoop out anything that float on top.  

2.  Add in drumstick, honey dates and carrots, turn the heat to low and let it simmer for 1.5 to 2 hours or until the pork meat is tender.

3.  Lastly, add in watermelon and let it simmer for 20 minutes.  Season to taste with a little salt.  The soup will be very sweet on its' own, add a little salt to bring out the full flavor.

Chi Ku Teh (Chicken Dark Herbal Soup)

Bak Ku Teh, a popular herbal soup that is dark in color that uses pork ribs, meat, etc.  But there is another version that uses chicken.  This is my first time uses chicken drumsticks for this soup because I believed the pork ribs made the soup sweeter.  After trying this, I can say it was good with chicken too, the drumsticks tasted good with the herbal flavor in it.  I loved to add boiled eggs and taufu pok (fried beancurd puff) in mine.  I was planning to create a marble eggs in this but decided against it at the last minute because I was afraid a piece of the egg shell might fall off and my daughter might accidentally drank it.  Thus no beautiful marbling effect with my boiled eggs here.

For this chicken dark herbal soup, I just used the A1 Bak Kut Teh premix that easily available at any supermarket in Malaysia.  I always bought some of these to bring back here whenever I am back in Malaysia. Got to stock up on food that I can't get it here right?  I noticed there were two types, one was without the Chinese herbs, just the premix and was selling at a cheaper rate.  The other one was in bigger packaging and included some Chinese herbs in it. I bought the one with herbs and just followed the packet direction in cooking this.  My hubby bought some fried yu tiao from Denver and we had this soup with some yu tiao just liked how I used to eat back in Malaysia.

Barley and Pear Chicken Soup

 
I got this recipe inspiration from  Nasi Lemak Lover.  This soup is new to me as I haven't cooked any soup with fruit before.  I know people used papaya, apple, watermelon skin and pear to boil soup but I never tried making it myself.  I used pear because I had one that had been sitting in my refrigerator for a long time and had turned soft.  What better way than to throw it in soup eh?  This soup turned out to be very sweet and really nice to drink.  Strangely Evy didn't like it but the rest of us drank it clean.


Two days later, I tried it with apple (added Goji berries) and it was equally sweet and delicious.  This soup became Edda favorite as she was the one requested for it.  But Evy won't touch hers at all, I wonder why as this soup was really sweet.

  

Ingredients:

1 pear, peeled and cut

1/4 cup Chinese barley, or barley

2 honey dates

10 red dates

1 chicken breast bone or 2 drumsticks or 1 chopped chicken thigh

1000ml water

salt to taste

Method:

1.  In a saucepan, add in water and chicken.  Bring it to boil.  When boiling, dish out any impurity that you can see.  

2.  Then, add barley, honey dates, red dates and pear.  Turn the heat to low and let it simmer for an hour or so.

3.  Lastly season to taste with a little salt.  This soup is very sweet.

Salmon Noodle Soup

This noodle soup is almost identical to my Chicken Shells Soup.  The only different is salmon was used and I added red bell peppers.  This is the first time I used salmon in soup and I was impressed at how well it hold it's shape and tastes really good.  Now I have new way of cooking salmon as this gives me an idea of creating other soupy salmon dishes.

I really loved these two types of noodle soup, of course you can use other kind of dried pasta that you have at home.  You can easily cook a big pot and enjoy it for days.  Give it a try and feedback to me ya!

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast.  This week host is Daphne from More Than Words! Check out the delicious round up on April, 16th!

Ingredients:

Olive oil

1/2 white/yellow onion, chopped

1 bay leaf

8 grape tomatoes, cut in half
1/4 red bell pepper, thinly sliced or chopped

1 salmon fillet,cut into cubes, marinate with white wine and white pepper

1/2 cup shells 

1/2 cup frozen mixed vegetable

Dash of dried thyme
Dash of dried oregano
Dash of dried parsley

Salt to taste

Black Pepper

Chicken or vegetable stock

Method:

1.  In a medium size saucepan, add in some olive oil, about 1-2 Tbsp.  Add in onion and stir-fry until fragrant.  Add in bay leaf, stir-well.  Add in grape tomatoes and red bell pepper and stir-well.

2.  Add in frozen mixed vegetable and stir well.  Add a little salt to season the ingredients.  Add in chicken or vegetable stock, quite a lot because it is a soup and you want to cook the shell pasta too.

3.  Add in the shell pasta, stir and let it simmer until the pasta is cooked.  When cooked, add in the cubed salmon, carefully stir into the soup, cover and let the salmon cooked, just few minutes.  Uncover and season to taste with dried herbs and black pepper.

4.  Take out the bay leaf before serving.

Chicken Noodle (Shells) Soup

Evy was diagnosed with ear infection recently.  It was her first and since she didn't complain about her ear ache, I had no way to know.  It got worst when her ear infection caused her to have high fever and coughs.  Finally we took her to see her pediatrician because we thought she might have flu or H1N1 because the fever was high like 103.7'F.  Then, it was diagnosed to be ear infection resulted from stuffy nose and caused the high fever because it was already inflamed.  She was given antibiotic for 10 days.  How magical was the antibiotic, just one dose and she was feeling much better.  I gave her the ibuprofen for the fever and pain as well.  Just like the pediatrician said, she would be herself and ready to go to school again.


I thought she was suffering from flu and wanted her to drink more fluid and lighter meal.  So, I created this chicken shells soup for her.  I only had shells pasta at home thus the used of shell pasta.  I added mixed vegetable so that she could have some veggie in her diet.  This will definitely be something I would cook when someone is not feeling well at home.

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast.  This week host is Aqua from Served with Love .  Do go and check out her delicious pasta round up tomorrow, March, 19th! 

Ingredients:

Olive oil

1/2 white/yellow onion, chopped

1 bay leaf

8 grape tomatoes, cut in half

1/2 roasted chicken breast (from store), shredded

1/2 cup shells 

1/2 cup frozen mixed vegetable

Italian seasonings

Salt to taste

Black Pepper

Chicken or vegetable stock

Method:

1.  In a medium size saucepan, add in some olive oil, about 1-2 Tbsp.  Add in onion and stir-fry until fragrant.  Add in bay leaf, stir-well.  Add in grape tomatoes and stir-well.

2.  Add in frozen mixed vegetable and shredded chicken breast, stir well.  Add a little salt to season the ingredients.  Add in chicken or vegetable stock, quite a lot because it is a soup and you want to cook the shell pasta too.

3.  Add in the shell pasta, stir and let it simmer until the pasta is cooked.  Season to taste with Italian seasonings and black pepper.

4.  Take out the bay leaf before serving.

Fish Paste Tofu Egg Drop Soup

Whoa, it is very COLD here, as I am typing this, it is 15'F (-9'C). The high today is only going to reach 21'F even though it is sunny outside. We had snow shower the previous day and it is going to be a white Christmas for us here. According to the weather forecast, it is going to snow on Christmas day (tomorrow). How to keep warm on such a cold day except staying at home, treat yourself with a cup of hot coffee or hot chocolate, exercising on Wii Fit Plus (this is a great one to keep warm, LOL!) and serving up a bowl of warm soup. Here sharing with you a bowl of my warm soup to warm yourself up and wishing all my readers a joyous and safe holiday seasons. Be happy, be healthy, be stress free, eat healthy and exercise more in the new year!





~Serve about 4 bowls.

Ingredients:

1000ml water
2 chicken drumsticks
5 medium size dried Scallops, reconstituted in hot water, save the liquid.
6 fish paste tofu cubes, cut into slices
Some napa cabbage, thinly sliced
1 bundle of tang hoon (translucent glass vermicelli), soften in warm water
2 eggs, beaten
Salt and white pepper to taste

Method:

1. In a medium saucepan, add in water and let it boil. When boiling, add in the chicken drumsticks and dried scallops along with the water. Turn the heat to low and let it simmer for an hour.

2. Add in the napa cabbage, fish paste tofu, stir and let it simmer for 5 minutes. Add in tang hoon/vermicelli, season to taste with salt and white pepper. Turn the heat off and add in the beaten eggs, stir to create egg drop effect. Serve hot!

Homemade Chicken Meatballs

I wanted to make my own chicken meatballs for ages but never gotten to do it until the day I took my food processor out to process the chicken breast and shrimps for my Deep Fried Seaweed Beancurd Rolls. I had an extra large chicken breast ready to be used, so I took this opportunity to process the chicken breast (since the food processor was already out) to make some bouncy meatballs. I never measured the weight of my chicken breast so I used half of the seasoning liquid as stated. You know just figuring my way through it. The resulted chicken meatballs was bouncy but not as smooth as Redneck. I guess I better stick to the recipe next time huh?





Adapted from Redneck's Kitchen. Makes 48 balls.

Ingredients:

500gm chicken breasts

1/2 cup icy cold water
1 Tbsp. fish sauce
1/2 tsp. salt
1/2 Tbsp. sugar
1/2 Tbsp. oil
2 Tbsp. cornflour
11/4 tsp. baking powder
Dash of white pepper (optional)

Method

1. Mince the meat in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste.

2. In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.

3. Remove the chicken paste from the food processor and put in a big bowl. Pour the liquid mix to the paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork).

4. For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

5. Cover bowl with clingwrap and place in the freezer for 30 minutes.

6. Boil a pot of water. Once the water has boiled, remove the pot from the heat.

7. Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. (Best to refer to the video below for a visual). Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.

8. Continue until the chicken balls form a layer in the water. Now turn on the heat but do not let it boil. Just simmer slowly without bubble....if not your chicken balls will not have 'bounce'. While cooking the chicken balls, any leftover paste should be kept in the freezer.

9. Fill a big basin with icy cold water. When the chicken balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.

10. After the chicken balls have cooled, use as required or freeze.

Go to her blog to see video of making bouncy chicken meatballs.

Miso Seaweed Soup

My girls and I loved wakame while my husband won't touch it. He doesn't like the texture and taste of wakame at all. Oh well, more for us. :) Wakame is the edible seaweed that mostly consume by Japanese and Korean. It usually sold as dried seaweed and need to be constituted in cold water before cooking. It will expand when soak and need to cut into smaller pieces before cooking. It is green color, slightly chewy, slippery texture and taste of ocean (to me). It is very good for health, rich source of omega 3 fatty acids and has high level of calcium, iodine, thiamine and niacin. Traditionally and to this day, Koreans eat seaweed soup on their birthday. Sharing my easy way of preparing this miso seaweed soup.






Ingredients:

1000 ml water
Small block of soft tofu, cubed
1/2 cup of Wakame (dried seaweed), soften in cold water (it will expand a lot)
1 scallion, chopped (optional)
3 Tbsp. red miso paste
1 tsp. chicken stock granules

Method:

1. In a saucepan, add in water and let it boil. When boiling, turn the heat to low and add miso paste. Stir until miso paste dissolved.

2. Add soft tofu and seaweed. Let it simmer for 5 minutes. Turn the heat off and add the chicken stock granules. Stir to dissolved. Do a taste test, season accordingly.

3. Serve in a bowl and sprinkle some chopped scallion to top.

Lemon Grass Shallots Soup

My mom cooked this soup for me during my confinement month. It left me with good impression as the shallots made the soup sweet and it had a hint of lemon grass. Now, I cooked this soup because I just learned that lemon grass is very good for our general health and anti-cancer. I added ginger just because it is anti-oxidant and anti-inflammatory. This soup definitely brings no harm to us so I will be cooking it more often, just for prevention and general health benefit. Best of all, it tasted great. You can eat the shallots with the soup as it will be really soft with a tint of sweetness.



Ingredients:

2 chicken drumsticks
1 or 2 lemon grass, cut and smashed
10 shallots, peeled and keep it whole
1 small piece of ginger
1000ml water
1/2 tsp. sugar
Salt to taste

Method:

1. In a pot, bring 1 little of water to a boil. When boiling, add in the drumsticks. Then add the rest of the ingredients except sugar and salt. Let it simmer at low for 3-4 hours.

2. Season with sugar and to taste with salt. Serve hot.

Seaweed Soup with Fish Balls, Tofu and Chicken

I was so happy I found another way to enjoy the Chinese seaweed. Before that I only know one way to enjoy the seaweed with eggs and dried anchovies. It is definitely a benefit for me when someone posted pictures of the food they eat while vacationing in Malaysia or Singapore. It gave me ideas or ways to cook a certain food that I have not thought of before. My hubby loved this type of seaweed, which I called Chinese seaweed instead of the Korean green seaweed. He just won't touch those at all. So, I was glad that I found another way of preparing this soup.





Ingredients:

Chinese seaweed (those round shape one, sold two pieces in one packet), wash quickly with water before using.
chicken breast, sliced
silken soft tofu, cut
fish balls, keep whole or cut into half

Seasonings: Ikan bilis granules and salt

Garnish: Fried crispy shallots (optional)

Method:

1. Boil water in a saucepan (the amount of soup you want). When boiled, add in the chicken breasts and let it cooked. Then, add in tofu, fish balls and seaweed.

2. Season with seasonings to taste. Garnish with fried crispy shallots if desired.

Everything In Soup

Are you wondering why I named this soup Everything In? For pure simple reason because we needed to go away for a 4 days vacation to South Dakota and I needed to clear my fridge. I had some tofu leftover, half open canned of button mushroom, some leftover baked chicken breast and a packet of Enoki mushroom that won't keep long in the refrigerator, so I just dumped everything in a pot of chicken stock. I added a canned of corns, a bundle of "Tang Hoon" (vermicelli) and 2 beaten eggs. I also thicken the soup with potato starch and tada, a bowl of yummy and feeling soup to last us for a day. So good for cold weather too!


Closer look of my ingredients.

I made similar soup before which was named Golden Prosperity Soup by a reader. I made that for Chinese New Year.

Asian Mustard Green (Gai Choy) Soup

The Asian mustard greens sold in the Asian market here came in a big bag. I still left with half bag of mustard greens from the "chai bui" I made earlier. So, what was I going to do with so much mustard greens? I never tried stir-fry it before so I was not sure about the taste. I did an online search but I couldn't find any recipe neither. So, I made this recipe up because I know it was good in soup. My recipe didn't fail me as this soup was so delicious even both my girls loved it, they loved the soft sweet carrots and the mustard greens. My hubby loved the peanuts and I simply loved everything. By the way, how do you normally cook the fresh Asian mustard greens? Is it good in stir-fry?

Ingredients:

Asian mustard greens (Gai Choy), washed and cut (one big bowl)
5-6 pieces of cut Pork ribs/Pork bones with meat
6-8 Chinese mushrooms, soaked in hot water to soften
2 carrots, cut
3/4 cup skinless peanuts
15 Chinese dried red dates
salt to taste
1/2 tsp. chicken stock granules
Water (about 3-4 litter)

Method:

1. In a big stock pot, add in water and let it boil. When boiled add in pork ribs and dish out any impurities that float to the top. Then, add in mushroom, carrots, peanuts and red dates. Let it simmer on low for 2 hours or until the pork meats are tender.

2. Add in mustard greens and let it simmer for another half to an hour, it depends on how soft you like your mustard greens. Season to taste with salt and a little chicken stock granules.

If you try this soup and loved it, feedback to me ya!

Chai Bui (Leftver Vegetable Stew)

This dish is widely popular in a Hokkein household. Usually it is cooked the day after a wedding banquet, on Chinese New Year or whenever there is a lot of leftover. I remembered I always picked the Asian mustard green and siew yoke (roasted pork) to eat. This hot and sour dish is easy to cook, everything in it will be the leftover food except the mustard green. Of course today, we don't really have to depend on the leftover in order to cook this dish (I never have so much leftover in my house). So, I enjoy this dish without much of the leftover. Whenever I buy a whole roasted duck, I will save the bone, neck parts and freeze it in my freezer. Then, I will add it in with some lean pork and lots of Asian mustard green to cook this dish.

Ingredients:

Asian mustard greens (Gai choy), cleaned (about one very big bowl)
Leftover pieces of roasted duck/chicken
Lean Pork slices (from 2-3 pork chops)
1 cup of Tamarind juice
8-10 dried chili peppers
Enough water to cover the meat and vegetable
Salt to taste
Sugar to taste

Method:

1. In a big pot, add in some water and let it boiled. When boiled, add in the pork slices. Dish out the impurities that float to the top and discard. Add in the leftover, tamarind juice and dried chilies. Let it simmer for an hour or until the meat is tender.

2. Add in Asian mustard green and let it simmer for a further 30 minutes or until the soften consistency you like. Season to taste with salt and sugar.

Tofu & Corns Soup

I made a big pot of chicken stock for my noodle soup the other day. Had some leftover chicken stock for my tofu and corns soup the next day. I love to make this soup with my leftover chicken stock as the soup will be very sweet and pretty healthy for the kids, considering tofu and corns were used.



Ingredients:

Chicken stock, homemade or can
2 eggs, beaten
Soft or silken tofu
1 can of creamy sweet corns
1 can of sweet corns, drained or 1 cup of frozen corns

Thickener:
2 Tbsp. Potato starch (or cornstarch) + water

Method:

1. In a stock pan, add in all the ingredients, except beaten eggs.

2. Let it boil, turn the heat to off and add in the beaten eggs slowly. Keep stirring and add in the thickener. Serve hot.

Bakuteh

Some like the Singaporean version of white pepper bakuteh (pork ribs soup), some like the Malaysian version of dark herbal taste bakuteh. As for me, I prefer the Malaysian version and thus I decided to give Tean's Gourmet Bakuteh a try. I bought few packets from mytasteofasia.com as I hardly shop at Denver anymore. Oh yeah, MyTOA is going to close down its' business for the unknowing time being and the last day to take your order is Nov. 26th. So, go grab whatever you want before it's too late (if you haven't done so already!).



This is how the packet looks like. Overall, I still prefer Yew Chian Haw and A1 bak kut teh premix. If you are buying this, don't follow the salt amount indicated in the packet because it will turn out too salty.

Korean Spicy Tofu Stew

Remember the other day I bought lots of bay scallops and finding way to use them? Since I also bought some imitation crab meats and tofu, I just combined them into my spicy Korean soup. The key ingredient here is Gochujang, Korean red pepper paste. You can easily buy this at any of the Korean grocery store. This paste alone is pretty spicy but I always want an extra kick and added a few dashes of cayenne pepper powder. Guess who besides the parents loved this soup?



My little Edda enjoyed this spicy soup very much. Even me the mother thought this soup was spicy and yet this little fellow finished a bowl and requested for more! I had some leftover for the next day so ladled the rice with this soup and some tofu and crab meat for her and she finished everything in her bowl. WOW right? As for the big sister, she won't even dare to touch the soup!

For recipe, click here. Oh, I also added an egg into the soup this time.