Korean-style Spicy Pork Bone Soup


3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced


  1. Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  2. Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
  3. Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
  4. Stir in perilla leaves. Add salt to taste.
  5. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.

Makes 4 servings.

Source: Hong Kong magazine

Chinese-style Pork Bone Soup with Lotus Root


2 pounds pork neck bones
1 pound lotus root
4 slices of ginger
1 tablespoon dried goji berries
12 cups cold water
salt, to taste


  1. Rinse bone, drain, and set aside. Boil a large pot of water, and blanch the pork bones for about 5 minutes. Drain.
  2. Right before you’re ready to start the soup, peel the lotus root and cut it into large chunks (If you do this too early, the lotus root will oxidize, similar to a potato. So hold off until you’re about to start cooking).
  3. Add all the prepared ingredients to a stock pot: the pork, lotus root, ginger, goji berries and cold water. Bring it to boil, and then turn it to down to a slow simmer. Cover and simmer for 3 to 4 hours…the longer the better. Add salt to taste, and serve.

Source: Hong Kong magazine

Penne Soup with Chinese-style Simmered Egg with Tomato


2 tsp minced garlic
2 tbsp sesame oil
1 can (400 g) cut tomato
400 ml water
1 tbsp white sesame
80 g penne
1 egg, beaten
1/4 tsp salt
chili flakes to taste


  1. Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
  2. Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
  3. Mix in sesame and chili flakes.
  4. Add egg. Cover and cook for 1 minute. Turn off heat and let stand for 2 minutes. Sprinkle a dash of sesame oil before serving.

Makes 1 to 2 servings.

Source: Japanese magazine

Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro


1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped

Beef Marinade

1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water


4-1/2 cups or suitable amount of chicken stock
pinch of salt


1/2 tsp cornstarch
5 tbsp water


  1. Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
  2. Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
  3. Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
  4. Marinate beef for 10 minutes with marinade ingredients.
  5. Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
  6. Add hot soup to the vermicelli in the serving bowl.
  7. Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.

Source: Hong Kong Rice and Noodle

Tofu, Vegetables and Rice Noodles in Curry Broth


1 small boiling potato, such as red bliss, diced
12 ounces extra-firm tofu, cut into large squares
3 ounces shiitake mushrooms, stemmed and sliced
1 small onion, thinly sliced
1-1/2 cups cauliflower florets
2 carrots, sliced on the bias
3 ounces sugar snap peas, trimmed
1 (8-ounce) package rice stick noodles, soaked according to package directions
1/2 cup chopped roasted unsalted cashews
1/4 cup fresh cilantro leaves

Curry Broth

2-2/3 cups unsweetened coconut cream
1-2/3 cups unsweetened coconut water
1 lemongrass stalk, mashed
1 tablespoon plus 1-1/2 teaspoons chopped fresh ginger
2 dried shiitake mushroom caps
3 tablespoons Thai red curry paste
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
4 sprigs cilantro
3 fresh basil leaves
1/3 teaspoon curry powder
1/8 teaspoon salt


  1. To make the Curry Broth, combine the ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)
  2. Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork.
  3. Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes.
  4. Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.
  5. Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.

Makes 4 to 6 servings servings.

Source: True Food