Apr 282011
 
Water Chestnut Bean Curd Barley Soup

  Thinking back to the classic Chinese soups I grew up with at home, one of my favorites is this Water Chestnut Bean Curd Barley Soup.  This has been a favorite of mine since I was a little kid.  I love the aroma, sweetness, and meaty bite that shiitake mushrooms provide.  I also love the soft, silky [Read More...]

Mar 202011
 
Shiitake Carrot Lotus Seed Soup

  Today, March 20th, is equinox day and marks the first day of Spring in 2011 for those living in the Northern Hemisphere.  This means the sun’s center is directly over the earth’s equator, giving us days and nights that are roughly equal in length. To welcome the coming of Spring, I wanted to make a delicious [Read More...]

Feb 092011
 
Low Sodium Hot and Sour Soup with Tofu and Mushroom

  The Hot and Sour Soup is a favorite for many when it comes to Chinese soups. Aside from its delicious hot and tangy sour tastes, this soup also offers many excellent health benefits. So much so that the soup’s recipe is published in the following books: American Heart Association’s The New American Heart Association Cookbook the [Read More...]

Feb 082011
 
Egg Drop Soup with Shrimp and Cilantro

  As one of the most popular Chinese soups in the West, the Egg Drop Soup (also called Egg Flower Soup) is both quick and super easy to make. In my version below, I added shrimp and cilantro to make a delicious egg flower soup. Besides tasting good, my recipe is also very healthy, gluten-free, low-calorie, and [Read More...]