Top 8 Fragrant and Appetizing Soup Dishes with Bamboo Shoots

Ingredients:

• 150 gr raw ham
• 300 gr red pumpkin
• 1/2 tablespoon cooking oil
• 1 teaspoon broth powder
• 1/2 spring onion
• 2 teaspoons seasoning powder
• 1 tablespoon fish sauce

Directions:

• Remove seeds from red pumpkin, peel and cut into chunks, rinse well.
• Place raw ham in a bowl, wear gloves and mold into bite-sized balls.
• Heat cooking oil in a pan, sauté chopped purple onions until fragrant. Add red pumpkin and stir-fry for 5 minutes with 1/2 tablespoon fish sauce.
• Pour boiling water, add 1 teaspoon broth powder, 2 teaspoons seasoning powder, 1/2 tablespoon fish sauce. Once the pumpkin is cooked, add the ham balls into the soup pot, boil for 5 minutes, adjust seasoning to taste.
• Serve the soup in bowls, garnish with chopped spring onions and cilantro, then enjoy.

Ingredients:

• 2 bunches of water spinach
• 50g raw ham
• 1 ear of wood ear mushroom
• Spring onions
• Seasoning powder

Directions:

• Soak wood ear mushrooms until soft. Then rinse and finely chop.
• Finely chop some spring onions and mix with raw ham, add 1/2 teaspoon fish sauce, 1/4 teaspoon MSG, a bit of pepper and the chopped wood ear mushrooms, mix well.
• Apply some cooking oil on hands to shape the raw ham mixture into small round balls.
• Bring enough water to boil in a pot, when boiling, add the raw ham balls and cook together.
• Simmer until the ham balls float to the surface, then add the washed water spinach.
• Once the soup boils again, season to taste and turn off the heat, then serve the soup in bowls.

Ingredients:

• 100 gr bamboo shoots
• 100 gr lotus seeds
• 20 gr dried shiitake mushrooms
• 400 gr pork bones
• 1 carrot
• 20 gr quail eggs
• 2 teaspoons seasoning powder
• 1 teaspoon soup powder
• 1/2 teaspoon MSG

Directions:

• For fresh lotus seeds: Peel, remove the core, and rinse thoroughly to avoid bitterness.
• For dried lotus seeds: Soak in warm water for 7 - 8 hours until evenly swollen, then rinse with water.
• Rinse pork bones, put in a clean bowl, add about 1 teaspoon of salt. Pour boiling water, blanch for 2 - 3 minutes to remove impurities, then rinse again with water, drain.
• Rinse carrots, peel, and slice. Mold raw ham into balls.
• Boil quail eggs until cooked, then peel. Heat a pan, fry quail eggs until golden brown.
• Soak dried shiitake mushrooms in warm water for about 2 - 3 hours until soft. Then remove the stems.
• Because lotus seeds are very hard, to save time, you should simmer them with 1 - 2 liters of water for 20 minutes.
• Bring a pot to boil, add about 4 liters of water, pork bones, 1 - 2 purple onions, and bring to a boil.
• When the water starts to boil, use a spoon to skim off any foam, then add the lotus seeds.
• Simmer for about 1 hour until the lotus seeds are soft and the pork bones release their sweetness.
• Use a spoon to stuff raw ham into the mushrooms.
• Once the broth has simmered for the desired time, add trimmed carrot flowers, stuffed mushrooms, 2 teaspoons of seasoning powder, 1 teaspoon of soup powder, 1/2 teaspoon of MSG.
• Stir well and cook until all ingredients are cooked.
• Finally, add the fried quail eggs to the pot, continue cooking for another 2 minutes, then turn off the heat.
• Serve the soup in bowls and sprinkle with a little ground pepper and chopped spring onions and cilantro, and chopped parsley for garnish.

Ingredients:

• 300 grams beef bones
• 350 grams pork knuckle
• 150 grams lean pork
• 10 grams shiitake mushrooms
• 1 taro root (or chayote)
• ½ carrot
• 1 head of cauliflower
• 5 grams spring onions
  
• Seasonings: MSG, broth mix, soup powder, ground pepper.

Instructions:

• Soak the beef bones in water to remove any odor and boil them until the broth is clear, then rinse again with water.
• You can purchase pork knuckle from the market or supermarket to save preparation time.
• Clean and finely chop the lean pork, or use a grinder to mince it.
• Soak the shiitake mushrooms in warm water for about 10 minutes until they soften, remove the stems, rinse again with water, and chop finely.
• Remove the roots of the spring onions, wash them thoroughly, and finely chop.
• Peel and wash the carrot, taro root, and cauliflower, then cut them into bite-sized pieces. Depending on the season, you can choose suitable vegetables to avoid using out-of-season ones that are not good for health.
• Bring a pot of water to a boil, simmer the cleaned beef bones for about 20 minutes, then add about 2 teaspoons of MSG and 1 tablespoon of broth mix when the water boils.
• While waiting for the bones to simmer, prepare the meatballs. Mix the minced meat with the pork knuckle, add 1 teaspoon of MSG, a pinch of ground pepper, and mix well. Then shape into small meatballs.
• When the bone broth has boiled for 10 minutes, add the meatballs and cover the pot. When the meatballs float to the surface, they are cooked. Remove them to a separate bowl.
• Next, add the prepared vegetables to the broth and simmer for 8-10 minutes until they are tender, then add the cooked meatballs, adjust the seasonings to taste, add the chopped spring onions, and turn off the heat.
• The lotus seed soup is ready to serve, just ladle it into bowls and enjoy.

Ingredients:

• 1 squash (about 400 grams)
• 150 grams pork knuckle
• 3 cloves garlic
• 2 sprigs spring onions
• 2 shallots
• 1 tablespoon fish sauce
• A pinch of common seasonings (MSG/chicken powder/ground pepper)

Instructions:

• Peel and deseed the squash. Slice or julienne it into small, even pieces.
• Wash and finely chop 2 sprigs of spring onions.
• In a bowl, combine 150 grams of pork knuckle, chopped spring onions, 3 cloves of minced garlic, 2 finely chopped shallots, 1 teaspoon of MSG, 1/4 teaspoon of chicken powder, 1/4 teaspoon of ground pepper, 1 tablespoon of fish sauce. Mix well and marinate for 15 minutes.
• Add the squash to the bowl, sprinkle with 1 teaspoon of MSG, and gently mix. Marinate for 5 minutes.
• Take a handful of the mixture and shape it into balls.
• Bring 1 liter of water to a boil. Add the meatballs and cook for 5 minutes until they float.
• Then add the marinated squash and cook for another 3 minutes. Adjust seasoning to taste.
• Serve the soup hot and enjoy.

Ingredients:

• 100 grams pork knuckle
• 150 grams pork
• 2 wild fern stems
• 2 tomatoes, 3 tamarinds, spring onions, coriander
• Seasonings: MSG, broth mix, soup powder, ground pepper.

Instructions:

• Clean and finely chop the pork.
• Mix the pork with pork knuckle. Add a pinch of ground pepper for aroma.
• Shape the pork knuckle mixture into round balls.
• Peel the wild fern stems, slice into bite-sized pieces, sprinkle with a little salt, squeeze to soften, then rinse thoroughly with cold water. If not properly prepared, wild fern stems can cause itchiness when eaten.
• Wash and chop the spring onions, coriander.
• Put a tomato cut into pieces in a pot, add a little cooking oil and stir-fry until soft. Add some seasoning and broth mix. Then pour about 1 liter of water and tamarinds into the pot and bring to a boil.
• When the soup is boiling, reduce the heat, add the meatballs one by one.
• Once all meatballs are added, bring the soup back to a boil, then add the wild fern stems.
• Add the remaining tomato cut into wedges to the soup.
• Remove the tamarinds, mash, discard the skins, and pour the tamarind pulp back into the soup. Adjust seasoning to taste.
• Add chopped spring onions, coriander to the soup, then turn off the heat.
• Serve the soup in bowls, can be served with rice or noodles.

Ingredients:

• 600 ml pork bone broth/warm water
• 120 grams pork knuckle
• 5 king oyster mushrooms
• 1/2 carrot
• 1/2 head of green cauliflower
• 60 grams shiitake mushrooms
• 40 grams white lingzhi mushrooms
• 40 grams brown lingzhi mushrooms
• 150 grams brown abalone mushrooms
• 20 grams soup powder
• 15 grams MSG
• Some fish sauce + fried shallots + pepper + cilantro for garnish

Instructions:

• Clean the king oyster mushrooms, remove stems, then stuff each with pork knuckle.
• Peel the carrot, wash the green cauliflower, cut into bite-sized pieces.
• Rinse all other mushrooms with salt water.
• Prepare the broth: Heat some oil in a small pot, then sauté the shallots until fragrant. Add pork bone broth or warm water, bring to a boil.
• Once the soup is boiling, add the king oyster mushrooms and cook for about 3-4 minutes until they're tender, then add some soup powder.
• Next, add the green cauliflower, bring to a boil again, then add the carrot and all other mushrooms.
• Season with some MSG and cook for another 1-2 minutes, do not overcook as it will make the vegetables lose their crispiness. Adjust seasoning with a bit of fish sauce, to taste. Turn off the heat.
• Serve the soup in bowls, garnish with cilantro.

Ingredients:

• 150 grams pork knuckle
• 200 grams kale (or any preferred leafy green)
• 5 dried shiitake mushrooms
• Spring onions, pepper
• Seasonings, MSG, fish sauce

Instructions:

• Clean the kale, cut into bite-sized pieces, and set aside to drain.
• Wash the shiitake mushrooms, soak in warm water until soft, then cut in half if they're large, and reserve the soaking liquid.
• Shape the meatballs and season them appropriately.
• Bring water to a boil, add the meatballs, pour in the mushroom soaking liquid, bring to a boil again, then add the mushrooms. Season to taste, skim off any foam.
• Finally, add the kale, a tablespoon of fish sauce, and seasonings to taste, then turn off the heat.
• Serve in bowls, garnish with spring onions and pepper.