Jade Soup Recipes

COOL JADE SOUP

Steps:

• Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
• While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
• Season soup with salt and pepper. Serve with herb oil swirled in.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

JADE SOUP

Steps:

• Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
• Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
• Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
• Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
• Season with 1 teaspoons salt. Thicken with dissolved cornstarch.