Why You’ll Love This Recipe

1. Ultimate Comfort Food: Congee is like a warm hug in a bowl, often prepared by mothers for their families during times of illness or when a nourishing meal is needed.
2. Customizable Ingredients: From the type of rice to your choice of greens and mushrooms, this recipe can be tailored to your preferences and pantry staples.
3. Nutritious and Light: Packed with vegetables, mushrooms, and ginger, it’s a wholesome meal that doesn’t compromise on flavor.

What Makes Chinese Veggie Congee Unique?

Chinese congee is beloved for its smooth, creamy texture and its ability to adapt to any palate. While some porridge dishes are thick and dense, congee’s hallmark is its light yet hearty consistency, achieved by a perfect rice-to-water ratio and slow simmering. Adding dried and fresh mushrooms, sweet corn, and leafy greens elevates this dish, making it both fragrant and visually appealing.

Health Benefits of Veggie Congee Ingredients

• Rice: Provides energy and is gentle on the stomach, making it an excellent base for congee.
• Mushrooms: Shiitake and fresh mushrooms are rich in antioxidants, vitamins, and minerals that support immune health.
• Ginger: A natural anti-inflammatory, ginger aids digestion and adds a warming spiciness to the dish.
• Leafy Greens: Loaded with vitamins A, C, and K, leafy greens like Choi Sum or rainbow chard bring a dose of freshness and nutrients.
• Sweet Corn: Adds a hint of sweetness and fiber to balance the savory flavors.

Ingredients for Chinese Veggie Congee

How to Make Chinese Veggie Congee at Home

Step 1: Prep Ingredients

1. Clean mushrooms. Thinly slice fresh mushrooms and soak dried shiitake mushrooms in 1 cup of warm water.
2. Wash the rice and soak it in fresh water.
3. Clean and chop your leafy greens.
4. Finely julienne 1 piece of fresh ginger.
5. After 20-30 minutes, squeeze the liquid from the shiitake mushrooms, julienne them, and reserve the mushroom water.

Step 2: Cook the Base

6. Heat a cooking pot and add 2 teaspoons of cooking oil.
7. Stir fry the fresh mushrooms, shiitake mushrooms, and ginger over medium-high heat for 3 minutes until aromatic.
8. Drain the rice and add it along with sweet corn to the pot.
9. Pour in the reserved mushroom water and 6-7 cups of water. Adjust water quantity based on your desired consistency (typically 1 cup rice to 8 cups water).

Step 3: Simmer to Perfection

10. Bring the mixture to a boil for 2 minutes, then reduce the heat. Cover and let it simmer for 20-30 minutes, stirring occasionally until the rice is puffy and the porridge achieves a creamy texture.
11. Add the leafy greens, stir well, and cook for another 5-10 minutes until tender.

Step 4: Final Touches

12. Season with salt, ground white pepper, and sesame oil if desired. Garnish with chopped spring onions.
13. Serve warm and enjoy!

Tips for Customization

• Swap Choi Sum with cabbage, lettuce, or rainbow chard for a different flavor profile.
• Add proteins like tofu or shredded chicken for a heartier meal.
• For a vegan option, skip the egg and use plant-based oils.

Why This Dish Works

The slow cooking process allows the rice to break down, creating a silky, creamy texture that is easy to digest and deeply satisfying. The combination of fresh and dried mushrooms imparts an umami richness, while ginger and leafy greens add brightness and balance.

Pairing Suggestions

• Cucumber Salad: The crisp, refreshing flavors of cucumber salad beautifully complement the warmth of veggie congee.
• Pickled Vegetables: Tangy and crunchy, they add a delightful contrast.

Top Tips for a Perfect Veggie Congee

1. Stir occasionally to prevent sticking and ensure even cooking.
2. Adjust water levels as needed for your preferred consistency.
3. Use high-quality mushrooms for the best flavor.

Looking for Similar Recipes?

• Authentic Chinese Tofu and Egg Stew
• Chinese Tomato and Egg Soup
• Cabbage and Zucchini Stir-Fry

请慢用 (qǐng màn yòng) – please enjoy your meal slowly.

Chinese Veggie Congee Recipe (Zhou/Jook)

Recipe by LinCourse: Breakfast, MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

This Chinese Veggie Congee recipe (Zhou/Jook) is a comforting and nutritious rice porridge made with mushrooms, leafy greens, sweet corn, and ginger. Ideal for breakfast, light meals, or as a soul-soothing dish when you need something easy to digest. Customizable, healthy, and bursting with flavor, this creamy congee is a must-try for fans of Asian comfort food.

Ingredients

• 1 cup of rice (I used balsamic rice and added some mixed grain we had, but any type of rice will do)

• 1 cup of sweet corn

• 1 medium-sized egg

• 3 dried shiitake mushrooms

• Fresh mushroom of your choice (I used around 8 chestnut mushrooms for this recipe)

• 1 piece of fresh ginger

• Green and leafy veggies of your choice (I used Choi Sum in this recipe, you can use lettuce, rainbow chard or even cabbages)

• Ground white pepper

• Salt

Directions

• Clean your mushrooms, then thinly slice the fresh mushrooms, and soak the dried shiitake mushrooms in 1 cup of warm water
• Wash your rice and soak it in freshwater
• Clean and chop your greens
• Finely julienne 1 piece of fresh ginger
• After 20-30 mins, squeeze the juice out of the soaked Shittake mushrooms, julienne cut them, and put them together with the rest of the fresh mushrooms and fresh ginger, save the mushroom juice
• Heat up a cooking pot, put 2 tsp of cooking oil, and let it heat up
• Put the fresh mushrooms, shiitake mushrooms and fresh ginger in, then stir fry on medium-high heat for 3 mins until the mushrooms are cooked and you can smell the gingery aroma
• Drain the rice, then add the rice and sweet corn into the pot
• Add the mushroom water and 6-7 cups of water (the best ratio to make rice porridge is 1 cup of rice and 8 cups of water. Of course, different rice and ingredients may need adjustment to the amount of water you put in. For me, I put 6 cups of water for this recipe)
• Bring it to boil for a good 2 mins and turn down the heat, put on the lid, and let it simmer for 20-30 mins until the rice looks puffy and the content feels thick and creamy
• Put your choice of greens in, give it a good stir, and let it cook for another 5 – 10 mins, until your greens are soft
• Season with salt, ground white pepper and sesame oil if you like, garnish with chopped spring onions and you are ready to serve

The post Chinese Veggie Congee Recipe (Zhou/Jook) appeared first on Lin's Chinese Kitchen.

Can You Eat Eggs and Tofu Together?

Yes, egg and tofu can be eaten together. In China, there are many dishes that call for combining these two protein powerhouses into delicious dishes. Apart from packing in tons of protein, the combination of egg and tofu packs a nice punch of flavor that doesn’t feel overwhelming.

Is Egg and Tofu Stew Healthy?

In one word, yes. Eating egg and tofu stew is a healthy way to get a bunch of protein in your body. We’re not adding anything significantly unhealthy, apart from a big of sugar, so ultimately you are getting a nice and light stew that’ll fill you up easily.

As with almost all foods, you can’t scarf this dish down endlessly, though. You’ll need to balance it out with some vegetables and fruit.

What Types of Tofu Are There?

There are seven main types of tofu each of which can be used in different dishes depending on how they’re cooked:

• Silken tofu – soft and smooth, works perfectly in stews, soups, and side dishes
• Medium tofu – dry and somewhat firm, can be used to great effect in stir-fries or even on the grill
• Firm tofu – firm, makes for a great meat substitute
• Tofu skins – peelings of the tofu’s outer layer, can be enjoyed in rolls and soups
• Fermented tofu – comes in several varieties with distinct flavors, very versatile
• Aburaage tofu – a Japanese style of tofu that works primarily as a wrap that can be stuffed with meats and other ingredients
• Shredded tofu – a Chinese favorite, these firm little strips can be used in several dishes including salads and stir-fries

For our tofu and egg stew, as you might have guessed, we’re using Silken tofu. Of course, you can experiment with other types. If your main concern is how much protein you’re getting, don’t underestimate this humble, wobbly bean curd product.

It packs 40% of protein in its soft body, making it a great alternative if you’ve had your fill of meat and need something different.

Egg and Tofu Chinese Stew Ingredients

Egg and tofu stew is meant to be a simple dish. Yet, it’s very flavorful and highly nutritious thanks to some key ingredients.

• Silken Tofu: Silken tofu, with its soft and smooth texture, is the ideal choice for this stew. Its delicate consistency allows it to absorb the flavors of the stew while providing a creamy and melt-in-the-mouth experience. Additionally, silken tofu is rich in protein, making it a nutritious addition to the dish.
• Light Soy Sauce: Light soy sauce is preferred for its salty and slightly sweet flavor profile. It adds depth to the dish without overpowering the natural flavors of the other ingredients. Unlike dark soy sauce, which is thicker and has a more intense taste, light soy sauce keeps the dish light and enhances the overall taste.
• Chilli Paste: Chilli paste introduces a kick of spice to the stew, balancing the mildness of the tofu and eggs. It not only adds heat but also imparts a rich, savory depth to the dish. The choice of chili paste can be varied based on personal preference, but it’s essential for that authentic Chinese touch.
• Spring Onions: Spring onions, with their mild and slightly peppery flavor, add a fresh crunch to the stew. The green parts, when used as a garnish, introduce a vibrant color contrast, making the dish visually appealing. Moreover, spring onions infuse the stew with a subtle aromatic essence that complements the other ingredients.

To make the perfect Chinese egg tofu stew, here’s the full list of ingredients:

• Silken tofu 250-300g (I got mine from a local supermarket. If you can’t find any in yours, try a Chinese or Asian shop)
• 2 medium to large eggs
• 1 tbsp of light soy sauce 
• ½ tbsp of Guilin chili paste (You can replace this with Laoganma chili sauce or any chili paste you fancy)
• ¼ tsp of sugar 
• ⅔ cups of water
• 1 Spring onion (the green part)
• Chopped chilies to your taste

We’ve focused on making this recipe as simple as possible. However, you don’t need to stop with the above ingredients. You can also include others you feel might fit your taste. In China, we often make this stew in two additional ways:

• option 1: Add soaked and finely chopped shiitake mushroom
• option 2: Add minced pork

How to Make Egg Tofu Chinese Stew

To make this delicious and nutritious tofu and egg stew, you only need about 10 minutes, including prep.

1. Gently slice up your tofu, then beat your eggs and set aside.
2. Mix your light soy sauce with the chili paste, water, and sugar, then set aside as well.
3. Finely chop the green portion of your spring onion and the chili of your choice.
4. Heat up a pan and add half a tablespoon of vegetable oil but don’t let it heat up completely.
5. Put your tofu in the pan gently and let it fry for 1 minute.
6. Add your beaten eggs and let it all cook for one more minute.
7. Add your mixed sauce and reduce to low heat. Cover your pan with a lid and let it all cook for 6 minutes.
8. Turn off your stove, and garnish your stew with your spring onion slices and chili.
9. Serve with rice and a salad, there you have a perfectly healthy and stress-free meal.

Tofu and Egg Stew Recipe

Recipe by LinCourse: Soups u0026amp; Stews, Under 30 MinCuisine: ChineseDifficulty: Super Easy

Servings

2

servings

Prep time

3

minutes

Cooking time

6

minutes

Experience the true essence of Chinese cuisine with our tofu and egg stew recipe. Ready in just 10 minutes, this dish is a fusion of rich flavors and wholesome ingredients. Perfect for a quick, nutritious lunch!

Ingredients

• Silken tofu 250-300g

• 2 medium to large eggs

• Light soy sauce x 1 tbsp

• Guilin chili paste x ½ tbsp (replace with Laoganma chili sauce or any other chili paste)

• ¼ tsp sugar

• ⅔ cups of water

• Spring onion (green part)

• Chopped chilies to your taste

Directions

• Gently slice up your tofu.
• Beat 2 eggs well and put them aside.
• Mix 1 tbsp light soy sauce, ½ tbsp chili paste, ⅔ cups of water, and ¼ tsp sugar, then set it aside.
• Finely chop the spring onion greens and some chili of your choice.
• Heat up a pan.
• Add ½ tbsp vegetable oil, don’t let the oil completed heat up, or when you put in your tofu the oil is going to have a wild party in your kitchen.
• Gently put your sliced tofu in the pan, you can further cut them with your spatula so they are placed evenly in the pan.
• Let the tofu fry for 1 minute.
• Add your mixed egg, and let it cook for 1 minute.
• Add your mixed sauce, reduce to low heat, cover your pan with a lid and let it cook for 6 mins.
• Turn off your stove, garnish with thinly chopped spring onion greens and chili.
• Serve with rice and a salad, there you have a perfectly healthy and stress-free lunch

Try It Yourself!

And there you have it! This is how you can make simple and quick tofu and egg stew. It’s perfect for lunch but also any other occasion. Give it a try and let us know how it turned out by tagging us on Instagram @linschinesekitchen.

The post Authentic Chinese Tofu and Egg Stew Recipe: A Protein-Packed Delight appeared first on Lin's Chinese Kitchen.

Of course, one of the things that I love about Luandun (乱炖 luàn dùn) is, once you know how to make it, it’s very easy to create your own version of this dish depending on your cooking whims and the ingredients that are available in your household.

Origins of Luandun

One of the most popular northeastern cities, where this dish originates, is Harbin. It’s one of the major cities in the northeast region, and I always have very fond memories of the city’s winter because of the mesmerizing Ice and Snow Festival. The whole city turns into a magical world when the sun goes down and the lights are on. They have truly embraced the winter spirit and created their own ice kingdom to welcome travellers from all over the world. Besides the incredible winter scenery, local Luandun restaurants are another reason people visit the city every year during the festive seasons. Here are a few restaurant suggestions: 

1. Shanhetun Iron Pan Stew (Min’an Branch) – 山河屯铁锅炖（民安店）

Address: Min’an Street No. 29, Daoli District, Harbin, Heilongjiang

Phone: +86 451 5882 6688

2. Gao Jia Xiao Yuan (Xiangfang Branch) – 高家小院（香坊店）

Address: Xiangfu Road No.67, Xiangfang District, Harbin, Heilongjiang

Phone: +86 451 51035799

3. Bai Yi Da Di Guo (Qunli Branch) – 百一大地锅（群力店）

Address: No.518, Diwudadao Street, Qunli, Harbin, Heilongjiang

Phone: +86 451-51501891

How to Make Authentic Luandun

Luandun can be made in a variety of ways. Some might say it’s enough to cobble together a bunch of ingredients along with some glass noodles. The recipe we created for you in this article is chicken-based and to make it, you’ll need the ingredients in the photo below.

Now, let’s dive into the recipe!

Authentic Northeast Chinese Luandun (Chicken Stew) Recipe

Recipe by LinCourse: Main, StewCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

This recipe shows you how to make a delicious authentic Northeast Chinese Luandun chicken stew that’s hearty and healthy.

Ingredients

• 500g chicken thigh fillet

• 4 x small-medium potatoes (300g)

• 4 x medium tomatoes

• 1 x bell pepper

• 1 x medium or large onion

• 5 x cloves garlic

• 6 pieces of Chinese leaf

• 200g stringless green beans

• A hand full of sweet potato glass noodles

• 1 x tbsp bean paste

• 1 x tbsp tomato paste (optional)

• 1 x tsp sugar

• ¼ cumin powder

• A pinch of ground white pepper

• 2 x tsp light soy sauce

• Salt to taste

Directions

• Soak the glass noodles in warm water for at least 30 minutes or until they are soft. Chop 3 tomatoes, onions, and garlic into small pieces for the soup base. Put them in a bowl and set them aside.
• Cut the Chinese leaf into thin slices and the green beans, and potatoes into small chunks.
• Cut the bell pepper into small pieces and slice the remaining tomato into thin pieces. This is mostly for garnishing. Place them on a plate and set them aside.
• Cut your chicken thigh fillets into big chunks.
• Let’s make the soup base first. Heat up 1 tsp of vegetable oil in your saucepan. Add the soup base ingredients in with two shakes of salt and let it cook until the ingredients are soft. Add 2.5 cups of cold water and bring to a boil. Take a hand blender to blend it until it is smooth (careful not to burn yourself).
• Prepare a big enough pan and add 1 tsp of vegetable oil with 1 tbsp of bean paste. Gently heat it up. Add your chicken thighs in and stir fry them until all are nicely browned.
• Add your green beans and potatoes in and keep stir-frying for 4 -5 minutes. Give the vegetables a nice oil and bean paste coat.
• Add the soup in. It should cover all the ingredients. Add 1 tsp sugar, 2 tsp light soy sauce, ¼ tsp cumin powder, and a pinch of ground white pepper. You can also add 1 tbsp tomato paste if you have some, but it’s optional. Stir well.
• Add the softened glass noodles into the mix. If you bought the broad glass noodles, make sure they are completely soaked and soft before adding them to the stew.
• Put on the lid and let it stew for 20 minutes on medium-low heat. Monitor during this process to make sure your food doesn’t dry up and burn.
• Open the lid and gently lay on the tomato slices and small pieces of bell pepper as well as your sliced Chinese leaf. Put the lid on for a further 5 minutes.
• Garnish with some spring onion and white sesame seeds. Serve.
• I like to eat this with freshly cooked rice and cold kimchi. The taste is absolutely heavenly! We hope you enjoy it! 您慢用(nín màn yòng).

Try It Yourself!

And there you have it! Now you know how to make an authentic Northeast Chinese Luandun stew. Give it a go and let us know how it went by leaving us a comment below. If you do make this recipe, be sure to share it on Instagram and tag us @linschinesekitchen.

The post Authentic Northeast Chinese Luandun (Chicken Stew) Recipe appeared first on Lin's Chinese Kitchen.

How to Make Authentic Chinese Beef Tomato Stew

To make this delicious dish enjoyed by people across China, you’ll need the ingredients in the photo below.

Now, on to the recipe!

Authentic Chinese Beef Tomato Stew Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Medium

Servings

3

servings

Prep time

2

hours 

Cooking time

1

hour 

This authentic Chinese recipe shows you how to make a delicious beef tomato stew that’s perfect for the cold winter season.

Ingredients

• Beef shin 500g

• Beef tomato x 4-5

• Pure cane sugar 20g

• Star anise x 1

• Cinnamon stick x ½

• Bay leaf x 3

• Ginger x 3 slices

• Soybean (yellow bean) paste 1tbsp

Directions

• Same as in many Asian meat stew recipes, soaking meat in cold unseasoned water ahead of time is the first step of making this stew. The reason I was given by my mom (also the reason you maybe find online) is to get rid of the excessive blood in the meat. Some may argue, that this step is unnecessary and it is potentially an old holdover from past times where meat processing was different. For me, I still believe that this process will give the broth a cleaner taste, it might just be in my head, but I don’t usually skip this step when I cook Chinese meat broth. For the beef shin, which I purchased from a local supermarket, I have soaked them in cold unseasoned water for 2 hours. At first, you could see the water turning pink after a while.
• Change 2-3 times during soaking your beef, towards the end, you should be able to notice, the meat has visibly become “whiter”.
• While we are soaking the beef shin, we can start preparing the beef tomatoes. Give them a light cross cut on top. Make sure you cut through the skin.
• Bring a pot of water to a boil and gently drop your tomatoes in, let them sit for a good 30 seconds.
• Take them out and rinse under cold water. Peel their skin. I always find this process quite calming for some reason.
• Cut them into small chunks, approximately 2cmx2cm.
• Heat up a cooking pot, and add ½ tbsp of vegetable oil, wait for it to heat up. Add 1 star anise, ½ cinnamon stick, 3 pieces of bay leaves, and 3 slices of ginger in the oil quickly stir fry.
• After the smell of the spices is released, add your beef shin in the pot and 1 tbsp of Soybean (yellow bean) paste, stir fry until meat is browned nicely.
• Add tomatoes to the pot with ¼ tsp of salt, mix well, put the lid on, and let it cook on medium-high heat until tomatoes are soft like this.
• Add 20g pure cane sugar to the stew. Change to low heat and let it cook until tomato juice could cover your meat in the cooking pot.
• Take the spices out and put the stew in your pressure cooker. I set mine to stew mode, which is 30 minutes.
• Garnish it any way you want. There you have it! A thick, tasty, and healthy Chinese Beef Tomato Stew. A perfect dinner choice with your loved ones. Try it and let us know your thoughts! 请慢用（qǐng màn yòng) Enjoy!

Try It Yourself!

And now you know how to make this authentic Chinese stew. Give it a try and let us know how it goes in the comments below. We’re also around if you have any questions about this and other recipes on the site.

If you make this delicious dish, we’d love to check it out! Post it on Instagram and tag us @linschinesekitchen.

The post Chinese Beef Tomato Stew Recipe appeared first on Lin's Chinese Kitchen.

One of the most common radishes we have in China is the white radish, which is also called “mooli” or “daikon radish”. One of the reasons it is popular amongst Chinese people is because of its various health benefits. Luckily in the UK, there are quite a few places where I ca purchase mooli. The one I mostly go to is Taj.

In this article, we will walk you through how to make a nutritious and light soup with fishballs, mooli, and Chinese glass noodles. The fishballs I used for my soup are handmade out of salmon and carrots. If you are interested in taking up the challenge, you can find our handmade fishball recipe here. Alternatively, you could purchase ready-made fishballs from your local Chinese store.

To make the soup, you’ll need the ingredients in this photo.

Now, on to our authentic Chinese fishball mooli glass noodle soup recipe!

Authentic Chinese Fishball Mooli Glass Noodle Recipe

Recipe by LinCourse: Noodles, SoupCuisine: ChineseDifficulty: Medium

Servings

3

servings

Prep time

15

minutes

Cooking time

10

minutes

This recipe shows you how to make authentic Chinese fishball mooli glass noodle soup, a light and healthy dish that’s good for most occasions.

Ingredients

• 10-15 fishballs

• A handful of dried Chinse vermicelli (glass noodles)

• ½ Mooli

• 1 Spring onion (garnish)

• Salt to taste

• ¼ tsp white pepper powder

• Coriander (garnish + flavor)

Directions

• Take a handful of dried Chinese vermicelli (glass noodles), soak them in lukewarm water until soft.
• Peel half of your white radish (mooli).
• Cut them into thin slices (around 2mm thick).
• Then cut them into shreds.
• Warm-up a cooking pot, add ½ tsp of vegetable oil, wait until the oil is heated. Put the shredded mooli in and stir fry for a couple of minutes, you should see the mooli shreds are softening up.
• Add 2 cups of water into the cooking pot. Bring it to a boil. (Add the fishballs in if you have purchased them from your local Chinese store and they are frozen)
• Add your softened glass noodles in, let it boil until the vermicelli becomes transparent. Do not cover during the process, the bad smell of the white radish will evaporate. By this time, your radish shred should look a bit jelly-like.
• Add your fishballs in if they are freshly made as they don’t need to be thoroughly cooked. Add salt to your taste and ¼ tsp of white pepper powder.
• Let it boil for a further minute. Place in a big bowl, garnish with spring onion and some coriander. Serve. I like to have my soup with extra ground white pepper and Chinese dark rice vinegar. Hope you could enjoy this hearty and healthy soup as much as I do. 您慢用（nín màn yòng) ！
  

Notes

Try It Yourself!

And there you have it! This is how you can make authentic Chinese fishball mooli glass noodles. Give our recipe a try and let us know how it goes in the comments below. We’re also happy to answer any questions you may have about this and other recipes on our site. Be sure to also give us a follow on Instagram! We post more photos of delicious Chinese food regularly.

The post Authentic Chinese Fishball Mooli Glass Noodle Soup Recipe appeared first on Lin's Chinese Kitchen.

We made one of the most iconic soups in northern China a while ago – the tomato egg drop soup. Today, I present to you another egg drop soup that is light, nutritious, and healthy, ridge gourd (turia) egg drop soup. turia, also called ridge gourd is commonly seen in Asian countries. It is high in fibre and also has multiple excellent health benefits. I got mine from Taj Brighton, if you are Chinese, you may find this is a bit different than the ones we normally see in China, but worry not, you only need to peel the outer skin and they taste exactly the same  

To make this soup is super super easy, you only need the ingredients pictured here.

Now, on to the recipe!

Ridge Gourd (Turia) Egg Drop Soup Recipe

Recipe by LinCourse: SoupsCuisine: ChineseDifficulty: Super Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

10

minutes

This super easy authentic Chinese recipe shows you how to make a hearty and healthy ridge gourd (turia) egg drop soup.

Ingredients

• Ridge gourd x 1

• Medium-sized egg x 2

• Salt to taste

Directions

• Peel the hard outer skin of the ridge gourd first.
• Cut it in half.
• Slice them into half-moon shapes. You can do so in thin or thick slices, up to you.
• Crack 2 medium-sized eggs in a bowl, mix well and set it aside.
• Warm-up ¼ tsp vegetable oil in a hot cooking pot. Quickly stir fry the sliced ridge gourd (turia) until a bit soft on the edges. (If you don’t want any oil in your soup, feel free to skip this step. The reason I do this is that personally, I feel a bit of oil helps bring out more flavours from the vegetable itself.)
• Add 2 cups of water to the cooking pot and bring it to a boil.
• Hold the bowl with your mixed eggs on top of the boiling soup, and slowly let it (the egg mix, not the bowl ;p) drop.
• Let it boil for another 30 seconds, and your soup is ready to serve.
• Hope this hearty healthy light soup can put a smile on your face in the cold season. Enjoy, 您慢用 (nín màn yòng).

Try It Yourself!

And that’s how you can make an authentic Chinese ridge gourd egg-drop soup! Give it a try and let us know how it goes in the comments below. We’re also around to answer any and all questions about this and other authentic Chinese recipes on our site. Remember to also follow us on Instagram for more mouth-watering Chinese dish photos.

The post Ridge Gourd (Turia) Egg Drop Soup Recipe appeared first on Lin's Chinese Kitchen.

The ingredients are simple and super easy to find no matter where you are. It is quick to make, and it will give you that heart-warming feeling in the cold seasons. It goes very well with our Xianbing 馅饼 (Chinese Pork Pie) as well as our Beef Pie (牛肉饼) recipe. Try them together and you won’t be disappointed!

Tomato Egg Drop Soup Recipe

Recipe by LinCourse: SoupCuisine: ChineseDifficulty: Super Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

10

minutes

An authentic Chinese recipe that shows you how to make a delicious and warm tomato egg-drop soup. Perfect for cold autumn and winter days.

Ingredients

• Medium-sized tomatoes x 3

• Medium/large-sized eggs x 2

• Spring onion x 1

• Sugar 1/2 tsp

• Water 370g

• Salt

Directions

• It is extremely simple to make this soup. All you need is 3 medium-sized tomatoes, 2 medium/large-sized eggs, and a small spring onion.
• Cut your tomatoes into small pieces. Finely chop the spring onion and set them aside for later use.
• Beat the eggs well in a container.
• Warm up a deep pan on high heat and add in ½ teaspoon of vegetable oil.
• Wait for the oil to heat up and add the chopped tomatoes.
• Let it cook for 1 minute, then add salt to your taste. Stir well, put the lid on and let it cook for roughly 3 minutes. Check your tomatoes as they should be soft and the juice should have all come out.
• Add 370g water, then put the lid back on, and let it boil.
• Let the soup boil for 1-2 minutes. Take the well mixed eggs and slowly pour them into the boiling soup. You should be able to see the egg mix kind of “blossom” in the boiling water.
• Add ½ teaspoon sugar in the soup, then mix well and garnish your soup with finely chopped spring onion.

Try It Yourself!

And there you have it! Now you know how to make an authentic Chinese egg-drop tomato soup. I hope this quick-to-make light soup can brighten your day. Let us know how it goes by leaving us a comment below. We’re also monitoring the comment sections for any questions you have so don’t be shy. Also, remember to follow us on Instagram!

The post Only Tomato and Eggs Left? Try This Hearty Chinese Soup appeared first on Lin's Chinese Kitchen.