Chinese egg drop soup

We have gone quiet for the last week with little to share in the way of new recipes.  Furthermore we had a little mishap with our oven which died on us – trying to replace it has been a challenge – old built in oven was 90 cm wide and 48 cm tall and over 10 years old – all newer off the shelf models are 60 cm wide and around 60 cm high – note to self avoid built in ovens if we move house!  Our interim solution is a counter top rotisserie oven which so far seems to be doing a remarkable job on the grilling front – although we haven’t tested it with any serious baking so far (we are going to make some chestnut flour chocolate chip cookies later in the week – let’s see how the oven copes!).  We digress – this evening we had  “Chinese egg drop soup” – which was extremely easy to prepare and can be whipped up in fifteen minutes or less.

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What do I need to make it?

  • 2 cloves of garlic chopped
  • 1 small piece of ginger finely chopped
  • 1 red chili finely chopped
  • 2 sprigs of spring onion chopped
  • 3-4 button mushrooms sliced
  • 1 cup of tinned corn (if using frozen – cook it in the microwave for 2-3 minutes)
  • 2 chicken stock cubes
  • 2 eggs beaten
  • 1/2 tsp Chinese five spice powder
  • 2 tsp soya sauce
  • Dash of white pepper
  • 2 tsp vegetable oil
  • Salt to taste

How much will I make?

Serves 2 hearty bowls

How do I make it?

Heat pan and add oil to it.  Saute the ginger, garlic and red chili for a couple of minutes before adding the mushrooms and sweetcorn.  Sprinkle the Chinese five spice powder and saute for another couple of minutes before adding the stock cubes and 400-500 ml of water.   Simmer on low heat and once the soup comes to a boil pour in the beaten eggs and mix vigorously.   Sprinkle the white pepper, soya sauce and adjust for salt.  Bring soup to a boil and then add the spring onions – turn off heat, garnish with fresh chopped coriander.

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Gluten free Chinese noodle soup

In a hurry, here’s a recipe for a hearty Chinese noodle soup which is very warming/satisfying and helps endure the sudden change in weather.   We have gone from warm low twenties one week to low teens the following week – I guess that’s English weather for you.  With the barbecue going into hibernation it’s time to get the creative juices flowing with some new recipes for soups, casseroles and stews starting with this one.  Hope you enjoy it as much as Anna and I did.

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What do I need to make it?

  • Handful brown rice soba noodles boiled with a pinch of salt and drained
  • 1 closed cup mushroom sliced
  • 1 chestnut mushroom sliced
  • 2 baby corn chopped
  • 4 mangetout
  • 1/4 carrot finely chopped
  • 1/4 celery stick finely chopped
  • 1 sprig of spring onion chopped
  • Small clove of garlic chopped
  • 1 gluten free chicken stock cube
  • 1 tbsp Shaohsing wine
  • 1 tsp Tamari soya sauce (gluten free)
  • 1 tsp Sriracha chilli sauce
  • 1/4 tsp crushed red chilli oil
  • 1/4 tsp Chinese 5 spice powder
  • Handful chopped coriander to garnish
  • 1 tsp oil
  • Pinch of white pepper
  • Salt to taste

How much will I make?

1 hearty serving

How do I make it?

Heat oil in a pan and add the chopped garlic.  Stir for a minute before adding the carrot and celery.    Stir for another couple of minutes before adding remaining vegetables (except the spring onion and coriander).   Sprinkle the 5 spice powder and pour in 500 ml of boiling water.   Add the stock cube, sauces and seasoning and simmer over a low flame for 5 minutes.   Toss the spring onion in and switch off the heat.    Place cooked noodles in a large bowl and pour the soup over it.   Garnish with fresh chopped coriander and enjoy.

Stir fried prawns on a bed of brown rice soba noodles

For all you prawn and Chinese food lovers here’s a simple recipe for some delicious jumbo prawns with healthy brown rice soba noodles.  We had it for supper last night with some stir fried vegetables dressed with garlic, soya sauce and Shaohsing wine.

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What do I need to make it?

  • 20 prawns de-veined, washed and patted dry
  • 2 sprigs of spring onion chopped
  • 2 handfuls of brown rice soba noodle boiled and drained (keep in cold water to keep them separate)

For the marinade

  • 1 inch piece of ginger minced
  • 4 garlic cloves minced
  • 2 tsp dark soya sauce
  • 1 tsp rice wine vinegar
  • 1 tsp spiced black rice vinegar
  • 2 tsp Shaohsing wine
  • 1 tsp toasted sesame seed oil
  • 1 tsp Chinese five spice powder
  • 1/2 tsp white pepper
  • Dash of salt

How much will I make?

Serves 2

How do I make it?

First mix all the marinade ingredients in a bowl, add the prawns and allow to marinade for a couple of hours in the fridge.  Heat the wok and stir fry the prawns till cooked through.   Garnish with spring onions and add the cooked noodles.  Give it a good toss and serve in bowl.

Chinese style pan fried fish

We’ve been pretty quiet for the last week and have not had time to  put pen to paper or keys to computer in this case 🙂  A couple of nights back I pulled together a wicked marinade which works incredibly well with either salmon or trout.  There are a few cupboard essentials that help bring out amazing Chinese flavour to dishes – rice wine vinegar, Shaohsing wine (rice wine), good quality soya sauce and toasted sesame oil.  Here’s a recipe that has worked well on the hob and now waiting with bated breath for good weather to try it on the barbecue.

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What do I need to make it?

  • 2 fillets of salmon or trout
  • 2 sprigs of spring onion chopped
  • 1 clove of garlic minced
  • 1″ ginger skinned and grated
  • 1 red bird’s eye chili chopped finely
  • 2 tsp dark soya sauce
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar
  • dash of black pepper
  • pinch of salt (optional)

How much will I make?

Serves 2

How do I make it?

Wash and pat dry the fish fillets.  Mix all the marinade ingredients in a bowl and place fish fillets in and ensure that the marinade is covering the fillets evenly.  Keep refrigerated for an hour minimum and allow the fish to get to room temperature before cooking.  Heat pan  in high and place fillets with marinade skin side down and cook for 6-8 minutes before gently turning over and cooking till done.  Serve with egg fried rice or salad of your choice. On this occasion I made a simple red pear and baby leaves salad and dressed it  with olive oil and balsamic vinegar.