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Done in 20mins Chinese Vegetable Soup!



FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

LEARN HOW TO MAKE AN INCREDIBLE CHINESE VEGETABLE SOUP RECIPE TODAY!

LAY HO MA (how’s it going in Cantonese)! This comfort recipe definitely hits home and is perfect for this cold weather. Join me in this episode and learn how to make a delicious Chinese style vegetable soup recipe today!

INGREDIENTS:
2-3 pieces garlic
small piece ginger
3 sticks green onions
1 carrot
40g fresh shiitakes
2 gai lan
4 spears baby corn
200g silken tofu
1 tbsp avocado oil
2 tsp umami powder (https://youtu.be/9J3py525fQc)
1/2 tsp salt
1/2 tsp white pepper
1L water
2 tsp soy sauce
1/2 tsp toasted sesame oil
3 tbsp potato starch + 1 cup water

DIRECTIONS:
1. Finely chop the garlic and ginger. Chop down the green onions keeping the white and green parts separate. Dice the carrot and slice the fresh shiitakes.

2. Remove the leaves from the gai lan and roughly chop. Remove and discard the end bit from the gai lan stalks, then chop the rest into bite sized pieces. Chop the baby corn into bite sized pieces. Carefully slice the silken tofu into medium sized chunks

3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for 4-5mins. Add the umami powder, salt, and 1/2 tsp white pepper. Give the pan a good stir

4. Add the carrot, gai lan stalks, fresh shiitakes, and 1L of water. Give the pan a stir, turn up the heat, and bring to a boil. Add the baby corn and gai lan leaves. Give the soup a stir. Then, add the soy sauce and toasted sesame oil

5. Make a slurry by combining the potato starch with 1 cup of water. Pour into the soup half of the slurry. Stir and allow the soup to come to a boil. Then, pour in the remaining slurry while stirring. Bring to a boil again

6. Add the silken tofu and turn the heat off. Give to soup a stir. Plate and garnish with some green onions and a sprinkle of white pepper

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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“Done in 20mins Chinese Vegetable Soup!” üzerine 44 yorum

  1. LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you strated to cooking today – link in the description. Happy cooking 🥳

  26. Love your channel and food and, unusually for me, l like the music you add but, please could it be a little quieter? It makes it very difficult for the hard of hearing and for some neurodiverse people, it becomes all we can focus on and easily becomes distressing. Possibly one of the reasons l enjoy your choice of music is it doesn't have the repetitiveness of the music some channels use and that is so triggering but, it would be wonderful if it were a little quieter. Thank you.

  27. I’m listening to an audiobook (The Serviceberry, by Robin Wall Kimmerer), she’s so eloquently articulating how it would feel to live our lives in balance with a “gift economy” rather than an economy based on scarcity and greed. Her writing is from an indigenous perspective. So I have this as idea in my mind, to be grateful for all of the earth’s gifts, and I see your beautiful eloquent Chinese Vegetable Soup video. Not only are you sharing your gifts of comforting and healthy (human and earth healthy) recipes with all of us, but you go one gift further and even share the printed recipes in your show notes so it’s easy to get started and make your recipes in our kitchens. This is a beautiful example of a gift economy. My reciprocal gift to you is to share my deepest gratitude for you sharing your lovely recipes on YouTube. Your recipes have been instrumental for a shift in cooking and nourishing my husband and I for almost three years now. Thank you thank you 🙏🏼

  34. Hello Yeung Man, it woud be nice to propose alternatives ingredients for the recipes. For example, it's EXTREMELY tedious to find this mini-corn stuff you showed in the video (never seen 'em sold once in my lifetime, and I'm 37). Same for the chinese broccoli. I've seen once in my lifetime at a chinese store in Paris. Idk, cabbage, leek, some other alternative/more common stuff

    If I were to make the soup, sourcing ingredients would take SIGNIFICANTLY more time than the 20mn prep time ^^'

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