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Traditional Soups for the Modern Soup Drinker! Chinese Soup Web site

Categories: Articles, Asian, Cooking tips, Soup

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Chinese View of Nutrition discussed by Two Western Nutritionists

Categories: Articles, Asian, Eastern Nutrition, Food Education, Food Energetics

Chinese food has a bad reputation in the UK. The rice-heavy meals and fatty meat dishes are thought to lead straight to obesity and heart disease. But properly prepared, says Chinese food expert Lorraine Clissold, the very opposite is true: the Chinese way of eating is healthy and fulfilling, fights illness and prolongs life. She also insists, in her book Why the Chinese Don’t Count Calories, that a real Chinese diet won’t make you fat, and that the rising levels of obesity observable in China are in fact caused by […]

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Does covering the pot when making soup help to preserve nutrients?

Categories: Articles, Cooking tips, Nutritional Information, Soup

Yes, it is helpful to cover your soup pot when making soup. The process of soup-making exposes food to increased temperatures over a relatively long period of time. In addition, foods are usually chopped up or sliced before being added to a soup, and this chopping and slicing increases their exposed surface area. Finally, these chopped and sliced foods with more exposed surface areas get submerged into water. This particular combination of factors (large food surface areas exposed to water under increased temperature for an extended period of time) is […]

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Spicy Black Bean Soup

Categories: Kidney Yin Vacuity, Soup

by Courtney Wilkinson Prep: 15 minutes Cook time: 25 minutes Serves: 8 Ingredients: 1 onion, diced 4 garlic cloves, minced 3 (15-½ ounce) cans black beans, un-drained (6 cups of black beans) 1 teaspoon ground cumin ½ teaspoon crushed red pepper flakes 14-½ ounces of vegetable broth 1 (14-½ ounce) can diced tomatoes with green chilies 1 (11 ounce) can sweet corn, drained Directions: Cook onion and garlic in a large pan, stirring occasionally, until the onion is softened, about 5 minutes. Place the onion mixture, 1 can of the […]

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Barley With Vegetables

Categories: Rice and Grains, Spleen Qi Vacuity, Vegan, Vegetarian

Barley with Vegetables 1 cup barley, soaked ½ c. diced onion ½ c. diced carrots, beets, celery, or vegetables of your choice 1/3 c. shiitake mushrooms, soaked and sliced 1 tsp. sesame oil 3 cups water ¼ tsp. sea salt Sautee vegetables. Oven toast the barley just until dry. Place barley and vegetables in pot with salt and water. Cover and bring to a boil. Reduce heat and simmer for 40 minutes. Serve with a parsley garnish. Serves 4.

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