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Winter Warmers-Hot Chinese Soups

© winddancer

Some Chinese soup recipes to warm up those younguns chilled by winter play. The first recipe is a rich combination of creamy corn and delectable crabmeat. Whisked eggwhites provide an interesting texture to the soup.Somehow friends have gotten used to eating this soup alone with just bread or crackers as an accompaniment.

The other recipe offers a different sour-spicy combination and makes use of an interesting blend of fish and bean curd mixture.It may serve as a start for an informal meal of rice and meat-such as chicken wings with white rice.

Crab and Sweetcorn Soup

3 1/2 cups chicken or fish stock

12 ozs. cream style corn

4 ozs. crabmeat

salt and pepper

1 tsp. light soy sauce

2 T. cornstarch

3 T. water or stock

4 green onions for garnish

2 eggwhites whisked

Bring the stock to a boil in a large pan. Add the corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4-5 minutes.

Mix the cornstarch and water or stock. Add a spoonful of the hot soup to cornstarch mix and pour the cornstarch mixture back into pot. (Do not mix cornstarch into soup directly, soup will be lumpy and cornstarch will not be dissolved thoroughly.)

Cook until soup thickens.

Whisk the eggwhites until soft peaks form. Stir into the hot soup just before serving.

Slice the onions thinly on a diagonal and sprinkle them over the soup.

>>>>>>>>>>>>>Cook's Notes:

One can substitute shredded chicken meat for the crabmeat. Just cook soup a wee bit longer.

Do not allow soup to boil rapidly as the corn and crabmeat will toughen.

Hot and Sour Seafood Soup

3 dried Chinese mushrooms

1 T. vegetable oil

3.4 cup shrimp shelled and deveined

1 red chili, seeded and finely sliced

1 green chili, seeded and finely sliced

1/2 tsp. lemon rind, finely cut into slivers

2 green onions sliced

2 cups fish stock

1 T. worcestershire sauce

1 T. light soy sauce

2 ozs. white fish fillets

1 cake of fresh bean curd, diced

1 T. lemon juice

1 tsp. sesame seeds

salt and pepper

1 tsp. fresh coriander, finely chopped (optional)

Soak the mushrooms in enough hot water to cover for twenty minutes, or until finely reconstituted.

Heat the oil in a large wok and add the shrimp,chilies, lemon rind and green onions. Stirfry quick for one minute.

Add the stock, the worcestershire sauce and the soy sauce. Bring this mixture to a boil, reduce the heat, and simmer for five minutes. Season to taste.