The Soup Queen

This isn't a slow simmered soup that takes 2 hours on the stove. No.  This is a quick 20 minutes soup that you can make on days when you want something nourishing and you just got home from work and you're too damn tired to call for take-out.  This is my go-to soup that's nutritious and flavourful. Packed with only 3 good ingredients - tofu, bittergourd and minced pork.  You can even just cook some rice (in the rice cooker) while you make this soup. Once the rice is done, so's your tofu soup.  Here's how you do it.  1 packet of soft tofu, cut into cubes 1/2 cup minced pork/chicken - marinate with some salt, pepper, cornstarch and sesame oil  1/2 bittergourd, sliced thinly* some chopped garlic spring onions to garnish salt & pepper to taste 800 ml water  Heat up some 2 tablespoons oil in a pot. Add garlic. Stir until it browns. Add water. Cover and bring it to a boil. Once it is boiling, drop t...

Winter melon gives a sweetness to soups and can be a lovely warming soup on a cold night. The oysters lend the soup a delicate smokey taste too. Overall this is a soup which goes down well with many people. According to Acupuncture.com, winter melon clears heat, detoxifies, quenches thirst, relieves irritability, dispels dampness and is particularly effective in regulating blood sugar . Try this soup! Winter melon Soup With Chicken Feet 1 wedge of medium sized winter melon ("tung kwa") 5 dried oysters, soaked 1 whole chicken thigh (remove skin) 3 pairs chicken feet (chop off claws) 3 red dates (pitted) Salt to taste Chop the chicken thigh into bite-sized pieces. Chop chicken feet into 2 sections. Scald chicken thighs and chicken feet. Bring water to a boil. Put in all the ingredients into the pot. Boil furiously for 10 minutes and then cover pot to allow it to simmer for 2 hours. Season to taste with salt and sugar. This is how winter melon looks like - in case you want to ...