Tomato Egg Soup 番茄蛋汤

Instead of making tomato egg-drop soup (similar to <a href="https://teczcape.blogspot.com/2011/10/bitter-melon-egg-drop-soup.html">Bitter Melon Egg Drop Soup</a>, <a href="https://teczcape.blogspot.com/2012/05/chive-and-egg-drop-soup.html">Chive Egg-Drop Soup</a>) in which the egg is gently stirred into the soup towards the end of cooking, to create pretty, soft and silky egg swirls and ribbons;  I switched the sequence a little - first, by frying tomatoes with egg (<a href="https://teczcape.blogspot.com/2015/08/tomato-scrambled-fried-eggs.html">Tomato Scrambled Eggs recipe</a>), then adding the tomato scrambled eggs to a vegetables-based broth, making the soup of today - <b>Tomato Egg Soup</b>.<br /><img src="https://farm8.staticflickr.com/7474/16348479101_e344245afc_z.jpg" /> <br /><br />The sweet tomatoes impart natural <i>umani </i>flavors to this soup and it is absolutely delicious. Soup season is here! A comforting and satisfying one-dish noodle soup is definitely a keeper in the cooler months ahead.<br /><a name="more"></a><br /><img src="https://farm8.staticflickr.com/7543/16164035369_ee4be661c2_o.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B076HV5HLS&asins=B076HV5HLS&linkId=fd58dbd053d4116c228f6e3ab8b35361&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Tomato Egg Soup 番茄蛋汤</b><br /><i>Ingredients</i>:<br />3-4 medium size tomatoes, divided use (2 tomatoes sliced to wedges, 2 tomatoes chopped to bite-sizes)<br />3 organic eggs, lightly whisked<br />1 shallot<br />2 green onions, finely chopped, separate the white and green portions, divided use<br />2 cloves garlic, thinly sliced<br />1 cup chicken stock or vegetarian stock (or water)<br />1 celery thinly sliced (optional)<br />1/2 organic green bell pepper, thinly sliced (optional)<br />Salt and ground white pepper to taste <br /><br /><i>Directions</i>: Fry the tomato wedges and eggs with 1/3 of white portions of green onions in 2tbsp cooking oil (refer <a href="https://teczcape.blogspot.com/2015/08/tomato-scrambled-fried-eggs.html">Tomato Scrambled/ Fried Eggs recipe</a>). Dish out and set aside. Fry the shallots and remaining white portions of green onions in 1tbsp cooking oil, then add garlic and lightly saute till shallots turn slightly translucent. Add the stock or water and let it come to boil. Lower heat and simmer for 5 minutes. Add the bell pepper and celery and let it cook in the simmering broth. (<span style="color: blue;">Note</span>: Celery and bell peppers are optional. I added them because I had them in the fridge, and wanted to add some vegetables to complete my one-dish meal). Return the tomato and eggs back to pot, pinch of salt and pepper to taste. Drizzle in 1-2 tsp of sesame oil. Turn off heat. Cover pot and allow to sit for 2-3 minutes, allowing all the flavors to come together. Serve as soup base to noodles.<br /><br />Not only do we share similar tastebuds and cooking styles, both of us coincidentally made this similar dish quite at the same time -  <a href="https://noobcook.com/chinese-tomato-egg-noodles/">Noobcook's Tomato Egg Noodles</a> (is that telepathy?).<br /><img src="https://farm8.staticflickr.com/7557/15730278853_6270d745d6_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/tomato+egg+soup" rel="tag">tomato egg soup</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Tomato Egg Soup 番茄蛋汤

Instead of making tomato egg-drop soup (similar to Bitter Melon Egg Drop Soup , Chive Egg-Drop Soup ) in which the egg is gently stirred int...

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Chinese Lion's Head Meatballs Braise 红烧狮子头

Isn't that just meatballs? Why is it called Lion's Head Meatballs 红烧狮子头? This Shanghai casserole dish has such a name because the typically over-sized meatballs is like the "head of the lion" braised with surrounding Napa cabbage that resembles "the lion's mane".<br /><br />For the recipe today, I have tried to simplify the preparation and cooking, hoping to achieve a healthier yet delicious dish.<br /><img src="https://farm3.staticflickr.com/2942/15395135985_2f198c64b3_z.jpg" /><br /><br />First, for those who avoids deep-frying at home, this lion head meatball recipe shares a over-roasted meatball version that eases up stove-top deep-frying. Second, the meatballs are of standard meatball size (not over-sized) so that cooking or baking time can be easily managed. For example, if you deep-fry a gigantic meatball, it takes a much longer time to cook through the meat compared to smaller meatballs. <br /><img src="https://farm4.staticflickr.com/3899/15372111766_bfcfe86faf_z.jpg" /><br /><br /><a name="more"></a>While the meatballs are baking/cooking, multi-task by starting a braising liquid with mushrooms and vegetables, then later braise and simmer the meatballs with the vegetables to combine the natural sweet flavors of Napa cabbage and savory meatballs.<br /><img src="https://farm4.staticflickr.com/3857/15208471080_e880f92079_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=19e4894efa738130e4ffff440eb5821f&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Chinese Lion's Head Meatballs Braise with Cabbage & Mushrooms 红烧狮子头</b><br /><i>Ingredients</i>:<br />1 shallot, finely minced<br />1tsp finely minced ginger <br />2-3 cloves garlic<br />1 Thai chili,/fresh red chili<br />3-4 fresh <i>shiitake</i> mushrooms<br />1 handful <i>bunashimeji</i> mushrooms<br />12-15 <i>Napa</i> cabbage<br />4-5 <i>Bok Choy</i><br />1tsp light soy sauce<br />1tsp dark soy sauce<br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></p><p></iframe>Chicken stock or water<br />Sea salt and ground white pepper to taste<br /><br />[<i>Meatballs</i>]: 1lb ground chicken or pork or turkey, egg white of 1 organic egg<br />[<i>Seasoning</i>]: 1tsp finely minced ginger, 1/2 tsp dark soy sauce, 1/2 tsp light soy sauce, 1tsp cooking wine, 1 tbsp chopped green onions, 1 tsp toasted sesame oil, pinch of ground white pepper<br /><br /><i>Directions</i>: Preheat oven 375F. Line the baking tray with parching paper and brush some oil on the baking sheet. Season the pork/chicken with all the seasoning ingredients, then add the egg white to combine and shape them into meatballs. Lay on baking sheet. Bake in oven for 25mins. Remove and set aside.<br /><br />Saute shallots, ginger, garlic, and chili till fragrant. Add in shiitake mushrooms, and add soy sauce, then saute till the msuhrooms soften and reduce slightly in volume. Add in chicken stock or water to partially submerge the mushoom and simmer for about 8 minute till mushrooms are tender. Add in napa cabbage, bok choy, and beech mushrooms, add in meatballs, cover the pot, and simmer at low-medium heat till the vegetables are cooked and all the flavors of the vegeatbles and meatballs are combined. Salt and pepepr to taste, and drizzle of sesame oil to impart aroma before serving the dish warm.<br /><img src="https://farm4.staticflickr.com/3918/15394813992_630f0b4ffd_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/braised+meatballs" rel="tag">braised meatballs</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Chinese Lion's Head Meatballs Braise 红烧狮子头

Isn't that just meatballs? Why is it called Lion's Head Meatballs 红烧狮子头? This Shanghai casserole dish has such a name because the ty...

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Braised Quail, Fennel & Tomatoes 番茄茴香根炖鹌鹑豆子

I am still into <a href="https://teczcape.blogspot.com/2017/10/shrimps-avocado-radish-mixed-vegetables.html">salad</a> and <a href="https://teczcape.blogspot.com/2017/12/broccoli-cauliflower-chicken-quinoa-bowl.html">grain bowls</a>; but there is always more reasons to make soup, <a href="https://teczcape.blogspot.com/2013/12/chicken-barley-soup-light-stew.html">braise</a> or <a href="https://teczcape.blogspot.com/2014/12/cabbage-mushrooms-tofu-stew.html">stew</a> (<a href="https://teczcape.blogspot.com/2014/12/cabbage-mushrooms-tofu-stew.html">braise or stew</a> - what's the difference?) in this cold weather. Nothing beats a warm and hearty pot of <a href="https://teczcape.blogspot.com/2017/02/one-pot-beans-and-lentils.html">vegetables and beans</a>, worth the effort just so for the extra comfort and satisfaction in the chilly nights.<br /><br />Today, the extra effort goes to this pot of <b>Braised Quail, Beans and Tomatoes</b>. Frankly I was intimidated when I set my eyes on the pack of frozen quail in the store. Would it be too gamey? I have never handled quail in the kitchen. Not that I have not tried game meats such as quail, squab or bison, but I will order them in eateries/restaurants where they have been prepped by professional chefs.<br /><img src="https://farm8.staticflickr.com/7611/16679644558_3104da11d0_z.jpg" /><br /><br />Think of it as chicken and cook it as chicken. Does that even work? I do not know.<br /><br />Some rules never change in my kitchen, that is to keep the cooking simple; yes, even when it comes to so-called exotic game meats. The first few thoughts that came to mind was making Chinese soup (just because I have tried Cantonese-Style slow-cooked quail soup before), roasting...maybe, or perhaps, braising.<br /><img src="https://farm9.staticflickr.com/8569/16679861190_67631cb1de_z.jpg" /><br /><br />SO...NOW... the quails were frozen so I threw away the idea of making soup as I am afraid that the gamey taste might be too over-powering for a water-based soup to withstand. Then quail being small and lean, roasting might render the meat too dry, so threw away another option. I am left with braising, which suits me fine.<br /><br />Braised (slow-cooking with a large forgiving window) with aromatics and tomatoes ( I will let the aromatics take care of the "gamey-ness"), this one-pot of slow-cooked goodness should be giving me a delicious quail dish (with tender quail meat, of course). And it did.<br /><a name="more"></a><br /><img src="https://farm8.staticflickr.com/7638/16659950287_e1cfdd832f_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Braised Quail with Fennel, Tomatoes, White Beans 番茄茴香根炖鹌鹑豆子</b><br /><i>Ingredients</i>:<br />4 quail,(thaw before use, also drain away the blood from the thawed quail, pat-dry), marinated with salt, black pepper, cayenne pepper, turmeric for at least 30 minutes.<br />1 onion, roughly chopped or sliced<br />4-5 cloves garlic, minced<br />1 carrot, chopped to bite-sizes<br />1 fennel, roughly chopped or sliced<br />1 can 14.oz organic tomatoes<br />1-2 medium tomatoes, roughly chopped<br />1 can white beans<br />Assorted dried herbs - I have used oregano<br />Salt and black pepper to taste<br /><br /><i>Directions</i>; While waiting for quail to marinate, start cooking the aromatics-base of the braise. In a deep pot, Saute the onions till reduce in volume and slightly soft and translucent. Add carrot and half the fennel, saute. Add half can tomatoes, and half fresh tomatoes, half the garlic, then place the quail on top of mixture, then add remaining fennel, tomatoes (canned, and fresh), garlic. Few pinches of salt and black peppers. Simmer at medium heat for 30minutes or more till all the vegetables has reduced in volume and tomatoes are cooked to liquid. Add the white beans and allow the mixture to simmer for another 15-20 minutes. Add fresh/dried herbs, and finally a little more salt and black pepper to taste.<br /><img src="https://farm8.staticflickr.com/7599/16659950957_89bbbef7c0_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/braised+quail" rel="tag">braised quail</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div><br />

Braised Quail, Fennel & Tomatoes 番茄茴香根炖鹌鹑豆子

I am still into  salad and grain bowls ; but there is always more reasons to make soup, braise or stew  ( braise or stew - what's the...

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Winter Pinto Bean Soup 花豆浓汤

Nothing beats fresh produce. Though flash-frozen vegetables have been said to have nutrients locked at source and comparable to fresh vegetables in terms of nutrition, frozen vegetables often end up as back-ups, reserves or for emergencies especially when one is pressed for cooking time e.g. <a href="https://teczcape.blogspot.com/2013/07/artichoke-lavash-flatbread-pizza.html">Artichoke and Pea Pizza</a> using frozen vegetables.<br /><br />Likewise for beans, the texture, taste (and price) of dried beans cannot beat their canned counterparts. But let's say you have 30 minutes to whip up something quick? Something quick like a creamy bean soup, perhaps? And 30 minutes starting from prep. to a done dish.<br /><img src="https://farm6.staticflickr.com/5521/11899042776_b6b849b086_z.jpg" /><br /><br />With dried beans, that can never be achieved. Eliminating the step that dried beans usually needs to be soaked overnight, cooking pre-soaked beans to tender already takes at least 20-30 minutes. In that sense, canned beans do come in handy, very handy. Well, making homemade bean soup in 30 minutes or less, is an intermediate solution - for those who do no have time (or plan) to make the soup from scratch using dried beans; and for those who does not succumb to ready-made canned bean soups which often (and in many cases) are high in sodium and may contain a list of undesirable ingredients.<br /><br />So, get a good quality (e.g. organic, low sodium) canned beans - that is surely an easier task to finding a good quality canned soup and make a good enough tasty chunky bean soup using some of these cheat-sheets tips e.g. (1) adding some salsa or pasta sauce to create some flavor complexity and intensity; (2) adding fresh tomatoes, onions and garlic and even fresh herbs for...FRESHNESS, (3) pureeing part of the soup for "creaminess" and (4) keeping some beans whole for texture profile. Then think about it, all these found in a soup made in just about 30 minutes?  Bonus, bonus AND bonus!<br /><br /><a name="more"></a><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B008H4SLV6&asins=B008H4SLV6&linkId=6O3WRU5LVUMPXTLO&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Winter Pinto Bean Soup 花豆浓汤</b><br /><i>Ingredients</i>:<br />1/2 onion, finely chopped<br />2 cloves garlic, minced<br />1 roma tomato, finely diced<br />Pinch of ground turmeric, coriander, red pepper, black and white pepper<br />25oz organic pinto beans<br />3 tbsp of good quality salsa or pasta sauce (Optional, but this will add the flavor intensity on top of the fresh ingredients used)<br />Sea salt to taste<br />Green onions finely sliced to garnish and for freshness<br /><br /><i>Directions</i>: Saute onion, garlic for 1-2 minutes, then add spices and tomatoes, and saute for another 2-3 minutes. Add canned beans, and salsa/pasta sauce. Mix well. When everything(esp the onions and tomatoes) has softened down, turn off the heat. Season with salt. Allow the mixture to cool a little but mixture should be still warm. Put in food processor or blender and pureed the mixture to creamy bean soup (also try <a href="https://teczcape.blogspot.com/2014/04/miso-butternut-squash-soup-dairy-free.html">Dairy-Free Miso Butternut Squash Soup</a>, using soft tofu instead of dairy milk).<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/pinto+bean+soup" rel="tag">pinto bean soup</a><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /></span><br /><div style="font-size: 8px; padding-left: 2px;"><span style="font-size: 85%;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</span></div><span style="font-size: 85%;"></span>

Winter Pinto Bean Soup 花豆浓汤

Nothing beats fresh produce. Though flash-frozen vegetables have been said to have nutrients locked at source and comparable to fresh vegeta...

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Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own <i>kimchi jjigae</i> for the first time, I thought "what is the difference between this and <i>soon doo bu</i>"? Both taste similar. <i>Kimchi jjigae </i>just belong to a bigger umbrella of <i>jjigae</i> variety - <i>jjigae </i>refers to a savory hearty Korean stew.<br /><img src="https://farm6.staticflickr.com/5612/15285615560_d80537cb9b_z.jpg" /><br /><br />Traditionally <i>soon doo bu</i> is a spicy Korean stew cooked in a soup broth made with red pepper paste and red chili flakes and the main ingredient is soft tofu. <i>Kimchi jjigae</i> is a soup base made from <i>kimchi</i>, and a base so versatile layered with tofu, vegetables (e.g. napa<i> </i>cabbage, leeks), mushrooms, and seafood or meat.<br /><img src="https://farm3.staticflickr.com/2947/15285761587_21f41c8e34_z.jpg" /><br /><br />There is nothing quite like coming home to a simmering pot of spicy stew in the cold winter months. The spice heat, and stew heat will instantly warm you up. Moreover, the <i>kimchi </i>base yields a subtly-sour soup that actually whets your appetite even more.<br /><a name="more"></a><br /><img src="https://farm6.staticflickr.com/5607/15471982802_f966cbde5e_o.jpg" /><br /><br />Cook a big pot of "stew" to last two meals - lunch and dinner. There are some tips I live by though, so that the vegetables (and meat) are not over-cooked (or cooked twice due to re-heating) by dinner time.<br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Homestyle <i>Kimchi Jjigae </i>家常韩式泡菜煲</b><br /><i>Ingredients</i>:<br />1-2 cups <i>kimchi </i>finely chopped<br />2-3 cloves garlic<br />1 tbsp <i>gochujang</i><br />Napa cabbage, bok choy - use as much as you want or the pot can contain<br />Variety of mushrooms - beech, enoki shiitake mushrooms, divided use<br />Few slices of beef and pork; divided use<br />1 block of tofu, cubed; divided use<br />2-3 green onions, roughly sliced<br />1 fresh red chili, thinly sliced<br /><br /><i>Directions</i>: Saute the <i>kimchi</i>, <i>gochujang</i>, garlic, water , then top with more water to simmer the soup base. Add napa cabbage, then mushrooms and cover to simmer till they are cooked. Top with bok choy (you do not need to mix into the stew), and cover the pot to simmer. Bok choy will be cooked in a less than five minutes - dish out the bok choy and set aside. Add in cubed tofu, pork at the top, cover the pot and allow it to simmer till the meat is just cooked. Garnish with green onions and fresh chili. Dish out the beef, and pork and half the portions of napa and mushrooms into serving bowls, top with bok choy, then ladle hot <i>kimchi </i>soup-broth over.<br /><br /><span style="color: blue;">Note</span>: Re-heat for next meal if there is <i>kimchi </i>base leftover. Turn on medium heat to re-heat the pot of stew. When simmering, add in fresh vegetables, any leftover tofu and meat then allow to come to simmer again. Serve for dinner.<br /><img src="https://farm4.staticflickr.com/3943/15472318725_1aa22bc2fd_z.jpg" /><br /><br />There are other Korean side-dishes you can prepare at home such as <a href="http://teczcape.blogspot.com/2015/06/korean-spicy-cold-chilled-tofu.html">Korean Spicy Tofu</a>, <a href="http://teczcape.blogspot.com/2016/04/korean-spicy-broccoli.html">Korean Spicy Broccoli</a>, <a href="http://teczcape.blogspot.com/2015/09/korean-spicy-baby-bok-choy.html">Korean Spicy Bok Choy</a>.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/korean+one+pot+stew" rel="tag">korean one-pot stew</a>, <a href="http://www.technorati.com/tag/kimchi+jjigae" rel="tag">kimchi jjigae</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own  kimchi jjigae for the first time, I thought "what is the difference between this and soon doo bu "? Both ta...

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Baby Kale Soy-Bean Soup 羽衣甘蓝黄豆汤

<a href="http://teczcape.blogspot.com/2013/01/soybeans-ikan-bilis-stock-broth.html">Soy-bean broth or stock</a> is quite versatile and I absolutely enjoy it as a light-tasting broth for green vegetables e.g. <a href="http://teczcape.blogspot.com/2013/01/gai-lan-chinese-broccoli-soup.html">Chinese Broccoli Soup</a>.<br /><img src="https://farm9.staticflickr.com/8182/7989537227_b86b8fb7c7_z.jpg" /> <br /><br />For this soup (adapted from <a href="http://teczcape.blogspot.com/2013/01/gai-lan-chinese-broccoli-soup.html">Chinese Broccoli Soup</a>), some carrots were boiled in the broth till cooked, then <a href="http://teczcape.blogspot.com/2014/01/baby-kale-with-garlic-and-shallots.html">baby kale</a> and some leftover <a href="http://teczcape.blogspot.com/2016/02/kale-tofu-stir-fry.html">pan-fried tofu</a> were added.<br /><img height="300" src="https://farm9.staticflickr.com/8305/7989543886_8b31c914d5.jpg" width="400" /><br /><br /><a href="http://teczcape.blogspot.com/2014/01/baby-kale-with-garlic-and-shallots.html">Baby kale</a> is supposed to be milder-tasting and less bitter compared to <a href="http://teczcape.blogspot.com/2016/02/kale-tofu-stir-fry.html">kale</a>. To be used in this soup, I added the baby kale only after the heat from the pot was turned off; then add the baby kale, cover the pot and allow the remaining heat to cook the baby kale.<br /><a name="more"></a><br /><img src="https://farm9.staticflickr.com/8449/7989543134_30e93a862f_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Baby Kale Soy-Bean Soup </b><span style="color: #333333; font-family: "arial";"><span style="background-color: white; font-size: 13px;"><b>羽衣甘蓝黄豆汤</b></span></span><br /><i>Ingredients</i>: Organic baby kale, thinly sliced carrots, <a href="http://teczcape.blogspot.com/2013/01/soybeans-ikan-bilis-stock-broth.html">soy-bean stock</a> (for vegetarian, omit the dried anchovies), pan-fried tofu, salt and ground white pepper to taste<br /><br /><i>Directions</i>: Reheat/boil the stock (add a little water to make up the volume if necessary; however do not add too much to dilute the taste of the stock) with some carrots. When boiling, turn down the heat. Add kale, cover the pan and allow steam and heat to cook the kale. Salt and ground white pepper to taste. Top with pan-fried tofu for added proteins (optional).<br /><br />Sharing with <a href="http://zestysouthindiankitchen.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/kale+soup" rel="tag">kale soup</a>, <a href="http://www.technorati.com/tag/tofu+soup" rel="tag">tofu soup</a>,<a href="http://www.technorati.com/tag/soybean+soup" rel="tag">soybean soup</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div><div align="center"> <a href="http://usrg.com" target="_blank" title="View Teczcape's Recipes on usrg.com"> <img alt="Teczcape's Recipes, Reviews, Photos on United States Restaurant Guide" src="https://www.usrg.com/badge/usrg_badge_150x150.png"></a> </div>

Baby Kale Soy-Bean Soup 羽衣甘蓝黄豆汤

Soy-bean broth or stock is quite versatile and I absolutely enjoy it as a light-tasting broth for green vegetables e.g. Chinese Broccoli So...

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