Hot & Spicy Chinese Leaf Broth

This soup will warm and comfort you on a cold winter's day.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 20 min

Ingredients

Chinese leaves bunch 1/4
Onion 1/2
Garlic 1 clove
Ginger 1 thumb
Your favourite meat 100g
Vegetable oil 1-2 tbsp
Chinese chilli bean sauce 1-2 tsp
Sweet soybean paste (Tianmenjiang) 1 tbsp
Oyster sauce 1 tbsp
Soy sauce 1-2 tsp
Chicken stock granules 2 tsp
Potato starch in water 2-3 tsp
Cooked rice for 2 people

Method

1
Finely slice the onion and finely chop the garlic and ginger.
2
Put the vegetable oil in a pan and fry the onion on medium heat. Add the garlic and ginger and fry.
3
Add your favourite meat chopped to bitesize pieces. I used chicken this time.
4
Slice the Chinese leaves.
5
Add the Chinese leaves and meat to the pan at Step 2 and fry.
6
Add the chilli bean sauce and fry.
7
Add the soy bean paste and oyster sauce and mix well.
8
Add enough water to cover 1cm over the vegetables.
9
Add the stock granules and bring to the boil then turn the heat down to simmer.
10
Add the potato starch in water to thicken the soup. You can enjoy as a soup or pour over cooked rice.

Tips & Note

The stock gives good flavour so you don't even need any meat in this soup. It's a perfectly delicious vegetarian dish!

Hot & Spicy Chinese Leaf Broth

This soup will warm and comfort you on a cold winter's day.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Cook: 20 min

Ingredients

Chinese leaves bunch 1/4
Onion 1/2
Garlic 1 clove
Ginger 1 thumb
Your favourite meat 100g
Vegetable oil 1-2 tbsp
Chinese chilli bean sauce 1-2 tsp
Sweet soybean paste (Tianmenjiang) 1 tbsp
Oyster sauce 1 tbsp
Soy sauce 1-2 tsp
Chicken stock granules 2 tsp
Potato starch in water 2-3 tsp
Cooked rice for 2 people

Hot & Spicy Chinese Leaf Broth

Recipe ID :1263 Posted on 24 NOV 2015

Serves 2

Cook 20min
views 778
printed 60

saved 1

This soup will warm and comfort you on a cold winter's day.

Share

Ingredients

Print Ingredients Email Ingredients
1/4
1/2
1 clove
1 thumb
100g
1-2 tbsp
1-2 tsp
1 tbsp
1 tbsp
1-2 tsp
2 tsp
2-3 tsp
for 2 people

Method

Cook
20min
1
Finely slice the onion and finely chop the garlic and ginger.
2
Put the vegetable oil in a pan and fry the onion on medium heat. Add the garlic and ginger and fry.
3
Add your favourite meat chopped to bitesize pieces. I used chicken this time.
4
Slice the Chinese leaves.
5
Add the Chinese leaves and meat to the pan at Step 2 and fry.
6
Add the chilli bean sauce and fry.
7
Add the soy bean paste and oyster sauce and mix well.
8
Add enough water to cover 1cm over the vegetables.
9
Add the stock granules and bring to the boil then turn the heat down to simmer.
10
Add the potato starch in water to thicken the soup. You can enjoy as a soup or pour over cooked rice.

Tips & Note

The stock gives good flavour so you don't even need any meat in this soup. It's a perfectly delicious vegetarian dish!

PRO
yhiranuma
I’ve got 132 recipes!

YHIRANUMA
Step into my kitchen!
This combination is called London Particular, it's really delicious. I used red lentils for this recipe.
Onion (sliced), Celery (sliced), Garlic (finely chopped), Red lentils, Potato (small), Chicken stock, Ham (diced), Your favourite green vegetables, Creme fraiche, Salt & pepper, Olive oil
PRO
What a pleasing and comforting dish of the old days!
Your favourite sausages , Streaky bacon rashers, Batter:, Flour, Eggs, Milk, Gravy:, Onions, Red wine, Beef stock, Flour, butter, sugar, Worcester sauce, Salt & pepper
PRO
Ideal on a hot summery day, it's refreshing and tasty. Works well as a light meal if you don't have a huge appetite.
Crushed sesame seeds, Miso, Dashi broth (cold), Light soy sauce or fish sauce (optional), Cucumber, Salt, Tinned tuna, Pickled plum puree, Spring onions, Somen noodles
PRO
This has a runny gravy but you'll enjoy the spicy flavours. Use your favourite minced meat.
Garlic, Minced meat (beef, lamb, pork), Oil, Onions, Egg, Ginger, Coriander leaves (finely chopped), Turmeric, Curry powder, Chilli powder, Cumin, Tinned tomatoes, Coconut milk or milk
PRO
The tofu and egg white makes this recipe nice and light.
Asparagus, White fish fillets, Tofu, Egg whites, Ginger, Salt, White soy sauce (or light soy sauce), Green laver, Hard boiled eggs, Vegetable oil for frying, Toppings:, Spring onions, Salted lemon juice
PRO
These are delicious as they are but you can of course add your own ingredients.
Potatoes (medium), Broccoli head, Butter, Cream, Cheddar cheese, Salt & pepper, Flour, egg & breadcrumbs, Vegetable oil for frying
PRO

Similar Recipe

Light and fluffy as a cloud - irresistible!
Salmon fillet, Prawns, Ginger, Onion, Dried shiitake mushrooms, Green peas (shelled), Salt & pepper, Soy sauce, Potato starch or cornflour, Dipping Sauce:, Vinegar, Sesame oil
yhiranuma
PRO
A perfect harmony of crunchy vegetables with the savoury miso flavour pork.
Pork loin fillets, Chinese leaves, Potato starch, Spring onion, Sesame seeds, Salt, Pepper, Sauce:, Miso, Sake, Mirin, Light soy sauce, Dashi granules
ritsuki
CHEF
If you have any roast chicken left over, use it to make this wonderful warming soup!
Barbecue chicken (shop bought), Onion (small), Carrot (small), Tofu, Egg, Water, Salt, Sake, Soy sauce, Pepper, Chicken stock granules, Frozen prawns, Frozen green peas, Potato starch in water, Vinegar, Spring onion
KitchenCIB
HOME
It is a very tasty Chinese beef and onion dish. Just stir the nicely marinated beef with the onions..it is so delicious.
Beef steak, Onion (medium), Salt & pepper, Marinade:, Rice wine, Soy sauce, Honey, Cornflour (or potato starch), Ginger, Garlic, Sauce:, Vegetable oil, Sugar, Oyster sauce
Qingsheng
HOME
This is perfect if you want to eat a very hot dish on a very cold day.
Rice Congee:, Rice, Water, Chicken wings, Leek, Dried shiitake mushrooms, Chicken stock granules, Milk, Flavourings:, Chinese leaves, Ginger , Garlic, Salt, Seasonings:, Balsamic vinegar, Sesame oil, Soy sauce
Yukiko
PRO
Steam cook without water, it's so easy. The pork belly is marinated in the delicious malted rice yeastiness.
Pork belly, Malted rice (shiokoji), Carrot, Aubergine, Beansprouts, Your favourite vegetables, Ponzu sauce

All New Recipes

The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO