Archive for the ‘Soup’ Category

This is my first attempt at making chicken soup from scratch. I am rather against using stock cubes, so I wanted to make my own, simple and fast. I also had watercress on hand, which I bought as I wanted to make watercress soup. It’s a lovely lovely veg, which has a rather distinctive ‘earthy’ taste. Usually it is made with pork ribs, but well, again, I’ve thrown it together with chicken and they seem to get along very well 😀


  • 2 chicken thighs
  • Lots of garlic, peeled
  • a bunch of watercress
  • 1/2 medium yellow onion, chopped
  • 1 spring onion, chopped to ~2 inch pieces
  • soy sauce/salt to taste
  1. Bring a pot of water to boil.
  2. Take a knife and use it to mash the garlic. Don’t mince or chop it all up.
  3. Add the garlic, onion and chicken to the pot of water and boil till chicken is cooked. (You may want to remove the skin to get a low-fat soup, but for more flavour, leave it on) ~10 minutes
  4. Add watercress and continue to cook for ~ 5 minutes.
  5. Add salt/sauce to taste and cook for another minute.
  6. Add spring onion, serve.

Note: Be careful not to overcook the watercress till it is yellowish green.


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Jappy hot pot kinda soup

This is a jappy hot pot kinda soup. I found the recipe from AromaCookery and modified it somewhat as I did it last minute and just grabbed stuff I could remember and find at the supermart. And you can also see, my daikon looks a bit sad… but I think of it as saving the end-of-day-unwanted veggies :p

Here are the ingredients

In case you’re not sure what those are:

1/2 daikon (white radish)

1 package chikuwa (about 5 rolls)

1 potato, chopped into chunks

1 onion, chopped into chunks

A few stalks of spring onions, chopped into about 2 inch pieces.

1 bunch enoki mushroom (Also called golden needle mushroom sometimes)

The original recipe called for meatballs, but as I didn’t want to eat pork or chicken, I settled for fishballs. But I didn’t actually use the fishballs you see in the pic as my pot was too small :p The chikuwa rolls have a bad habit of floating all around the surface.. ok, maybe I am just not familiar with them, but they give a really yummy flavour together with the daikon.

Just a note, I am a bit of a haphazard person, so I don’t have exact measures of the recipe. If you want more exact, you can go to Aromacookery’s blog and check it out 😀 Also, since I love enoki mushrooms, I usually add a lot of it.. and I love spring onions, so I chop a whole lot more!

Like Aromacookery, I did not add much seasoning as the daikon makes it real nice as did the chikuwa!

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