Chinese Soups Recipes Online

There is an immense variety of soups in Chinese cooking, some light and clear and others thick and filling. They may be bland and served to clear the palate, or spicy and pungent, served as a contrast with other foods.

Most soups have a short cooking time, though some thick and hearty soups, containing dried or salted ingredients for extra flavor, require a longer time.

Green vegetables are usually added in the last few minutes of cooking so they will retain their crispness and bright color. When tougher vegetables like carrots are used, they are parboiled first and then added with the more tender leafy vegetables.

Though some soups are eaten to begin the meal, they are also served as a wonderful accompaniment to rice dishes. There are even a number of sweet soups in Chinese cooking, served only at formal dinners or banquets, which are customarily eaten at the end or a meal.

Garnish: Both shredded ham and egg are frequently used to garnish soups and other dishes.

Ham garnish: Cut a thick slice of ham into shreds. The piece are usually placed in the center rather than being scattered over the top of the dish.