Vegetarian Cream Cheese Mushroom Soup Recipe

I used canned button mushroom for this soup. It is raining outside now and the rain always makes me craving for a bowl of hot soup.
Then, I remembered that I still have some cream cheese and a can of button mushroom in stock. Both would make a good combination for a homemade mushroom soup. The result would taste better if you add in some cream. But since I do not have cream in stock, I just cook it with whatever I have.

Ingredients
Button Mushroom, 5 pcs, cut into small slices
Cream cheese, 150 gms
Onions, 1 pc, blended
Tomato Sauce, 1 tablespoon
Salt to taste
Pepper, to taste
Water, 3 rice bowls
Oregano, to taste

Put water into a pot and bring to a boil. Add in button mushroom, onions, tomato sauce, salt, pepper and oregano. Let it boil for 15 minutes. Add cream cheese and keep on stirring the mixture until they are well mix. Serve while still hot! Bon appétit!
I ate it with finger biscuits!

Vegetarian Kiam Chye (Salted Vegetable, Ham choy) Soup Recipe

Some people find vegetarian soup rather plain. In order to dish out a savoury and flavourful vegetarian soup, I used various ingredients to prep up the taste. I tried cooking salted vegetable soup (ham choi) by using groundnuts and turnips for natural sweetness. The taste turned out quite good!

Ingredients
Salted vegetable, 3 leaves, cut into bite sizes
Carrot, 1 pc, cut into cubes
Turnip (sengkuang), 1 small, removes skins and cut into four
Groundnut, ½ cup
Tomato, 1 pc, cut into four
Assam Keping (dried sour fruit) 3 pcs or more if you want it to be very sour
Ginger, 3 slices
Sugar to taste
Salt to taste
Soya sauce, 1 tablespoon
Olive oil or vegetable oil, 1 teaspoon
Water, 4 bowls

Put water in pot and bring to a boil. Add carrot, turnip, assam keping, ginger and groundnut. Boil until the peanut turned soft. Add in the rest of the ingredients and boil for a short while. Serve soup with steamed rice.

Simple Chinese Vegetarian Spinach Soup Recipe

Spinach (Spinacia oleracea) is inexpensive and taste great too. It is full of nutrients and there are many ways to prepare spinach dishes. Spinach is a good source of Vitamin A, B, C & E, many types of minerals, iron and folic acid (B6). I tried putting it in soup and the end result tasted quite good! No wonder Popeye loves Spinach so much! LOL!

Ingredients
Spinach, 1 bunch, cut into small strands
Chinese Red Dates, 10 pcs
Dried longan, 10 pcs
Olive oil, 1 teaspoon
Water, 7 bowls
Salt to taste

Put water in a pot and bring to a boil. Put all the ingredients in the boiling water. Let it simmer under medium heat for around 20 minutes. Serve hot with steamed rice.

Vegetarian Chinese Herbal Soup Recipe

In the normal non vegetarian Chinese herbal dishes,
Chicken is used as one of the main ingredients. The Chinese believe that chicken is nutritious and have healing properties when cooked for a long time. In this vegetarian dish, I replace the chicken with turnips which help to make the soup sweet. Below are the list of Chinese herbs I used and also the health benefits of each and everyone of it.

Yuk Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin energy, clear wind and softens the sinews.

Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.

Longan Fruit (Yanrou, Euphoria Longan, nourishes the blood and spleen)

Ingredients
Turnips, one small, remove skins and cut into four
Kei Chi (Lycium Berries), 2 tablespoons
Yuk Chuk, around 10 pcs
Longan fruits, 8 pcs
Salt to taste
Water, 7 bowls

Pour water in pot and bring to a boil. Add turnips, kei chic, yuk chuk and longan fruits. Boil for one and a half hour. Add salt to taste and turn off the heat. The Vegetarian Chinese Herbal Soup is best eaten with steam rice.

Vegetarian Paprika Potato Stew Recipe

Paprika is one of the best ingredients to bring out the flavours in many dishes. Paprika is actually toasted bell pepper powders and they are available in many hypermarkets nowadays. My kids love these stew dish and I cooked it for their supper.
Here is the Vegetarian Paprika Potato Stew Recipe.

Ingredients
Potato, boiled until soft, 2 pcs, cut into bite size
Tomato, 2 pcs, cut into bite size
Carrot, 1 pc, cut into bite size
Onions, 1 pc, cut into four
Paprika, 1 teaspoon
Dried Thyme, 1 teaspoon
Pepper, to taste
Dark soya sauce, a few drops for colouring the dish
Tomato sauce, 3 table spoons
Basil leaves 1 pc
Salt to taste
Olive oil, 2 table spoon

Heat up pot and put in the olive oil. Sauté the onion in the hot olive oil until fragrant. Add in the potato and carrot. Add water just enough to cover the potato and the rest of the ingredients. Thicken the stew with a little corn flour and water mixture.
The Paprika Potato stew is best eaten with garlic bread or toast.

Vegetarian Tang Hoon (Glass Noodle) and Corn Mock Shark fin Soup

Tang hoon is a type of noodle that is very suitable to be used as a vegetarian replacement for shark fin. You must soak tang hoon(glass noodle) in room temperature until it become soft before using it. For some natural sweetness I use corn and carrots to make the stock.
This soup taste good with a dash of Chinese Dark Vinegar.

Ingredients
Water, 3 bowls
Corn, ½ cup
Carrot, 1 pc, cut into small cubes
Vegetarian Oyster sauce (optional), 1 tablespoon
Egg (optional), 1 pc
Light Soya Sauce, 2 tablespoons
Dark soya sauce, ½ teaspoons
Chinese Cooking Wine (Shao Shing Chiew) (optional), 1 tablespoon
Black vinegar, 1 tablespoon
Pepper, ½ teaspoon
Salt to taste
Tang Hoon (Glass Noodle), 1 small bunch, soaks in room temperature water to soften.
Corn flour and water mixture

Put water in a pot and bring to a boil. Add corn and carrot. Let it boil for around 15 minutes. Put in the vegetarian oyster sauce, light soya sauce, dark soya sauce, Chinese cooking wine, black vinegar, salt to taste and tang hoon. Thicken the soup with the corn flour and water mixture. Beat the egg slightly and pour into the soup while stirring it to create strands of cooked egg.
Garnish with spring onions and serve. Taste good if eaten with a little Chinese Black vinegar.

Related Post : http://veganformation.blogspot.com/2009/02/vegetarian-emperor-shark-fin-soup-with.html

Vegetarian Ground Nuts Soup with Chinese Red Dates (Ang Cho) Recipe

I love soup that have ground nuts in it because of its’ natural sweetness. Peanuts soup is normally cooked with lotus roots but since I do not have lotus roots in stock, I have to give this ingredient a pass.
It is advisable to boil until the peanut is soft so that you can also eat them with the soup.

Ingredients
Peanut, 1/3 cup
Lotus roots, (optional), 1 section, cut into slices
Chinese Red Dates (Ang Cho), 10 pcs
Salt to taste
Light soya sauce, 2 table spoons
Olive oil, 1 table spoon
Water, 5 bowls

Put water in a pot and bring to a boil. Add in the peanut, lotus roots and ang cho (Chinese Red Dates). Boil until the peanut soften. Add light soya sauce, olive oil and salt to taste.

Vegetarian Braised Tofu Stew with Chinese Lettuce (Sang Choy, Sheng Cai, Pek Chai)

I was cracking my head thinking of a suitable dish to cook for my little toddler to eat the other day when I came up with this recipe. I wanted something soft and with a little gravy. Tofu and stew fits the dish that I am looking for. I have added an egg when cooking for him so you can opt out from this ingredients if you don’t take eggs. Anyway, I like to use Chinese Lettuce (sang choy, sheng cai, pek chai) in stew because it will not get too soggy easily. For a little flavouring, I used vegetarian oyster sauce, sesame oil and light soya sauce.

Ingredients
Tofu, 1 block, 3”x3”x3”, cut into 1 cm square blocks
Sesame oil, 1 teaspoon
Light soya sauce, 1 table spoon
Olive oil, 1 table spoon
Chinese Lettuce, 10 leaves, cut into 1” length
Vegetarian oyster sauce, 1 table spoon (optional)
Salt to taste
A little water
Corn flour and water mixture
Egg (optional), 1 pc, slightly beaten

Heat up pan and add in a little olive oil. You can also use any vegetable oil. Put in the tofu and fry it slightly. Add in the Chinese Lettuce. Fry for a short while. Stir the mixture gently so that you will not break the tofu into small piece. Add sesame oil, light soya sauce, salt, vegetarian oyster sauce and a little water to make a stew. Bring to a boil and thicken the stew with cornflower and water mixture. If you take eggs, then slowly pour in the beaten egg while stirring the stew.

Chinese Style Vegetarian Corn Soup Recipe

I like to use corn to add a little sweet natural flavour to my soup. For best result, use fresh whole corn. But then, fresh corn cannot last very long in the fridge and it will lose its’ sweetness if kept too long. To save all the hassle, I bought a packet of frozen froze corn from the hypermarket, so that I can use them whenever I want to!
This is a very light soup and my kids love to drink this soup whenever they are having a steamed rice meal. For extra sweetness, I used carrots and also onions. If you are a full time vegan and don’t take onions, you can give this ingredient a pass.

Ingredients
Corn, 1 cup
Water, 4 bowls
Carrot, 1 medium, diced
Onions, 1 pc, cut into four
Pepper to taste
Salt to taste
A little light soya sauce
Olive oil, 1 table spoon

Put water in a pot and bring to a boil. Put in the carrot and corn. Boil until the carrot turned soft. Add in the rest of the ingredients. Your simple Chinese style corn soup is ready!

Vegetarian Watercress Red Dates Longan Soup

Watercress (Nasturtium officinale) grows well in water and are widely cultivated throughout Asia. Old water cress plant that have produced flowers are bitter, so it is wise to choose young plants for your cooking. Watercress is rich in iodine, iron, calcium, folic acid, Vitamin C and A. Apart from that watercress is known to prevent lung cancer, aid digestion and prevent thyroid problem.
I normally use watercress to cook soup. I have added some Chinese Red dates (ang cho) which is good in improving Chi. For some additional sweetness, I also put in some dried longan which is effective in warming up our body! Check out this clear watercress soup with longan and Chinese red dates (ang cho) recipe.

Ingredients
Watercress, 1 bunch
Water, 5 rice bowls
Dried Longan, 5 pcs
Chinese Red Dates, 5 pcs
Salt to taste
A little soya sauce
Olive Oil, 1 tablespoon

Bring water to a boil. Add in the longan and Red dates. Let it simmer for a while. Then put in the watercress, salt, soya sauce and olive oil. Boil until the watercress turn a little yellowish. Serve hot!

Quickie Vegan Paprika Potato Soup Recipe

This recipe is a bit similar to tomato soup. For the tomato taste, you can either use tomato ketchup or canned tomato paste. Tomato ketchup normally has sugar added in to it but canned tomato paste does not. Therefore it you use canned tomato paste; you will need to balance the sour taste with a little sugar.
I used paprika to spice up the soup a little and it resulted in a totally new flavours! I love the aroma of toasted bell peppers, which is actually the ingredient used to make paprika. I have also added garlic to this dish but it you do not take garlic, it is ok to exclude it. For the creamy taste, you can use either cream or vegan cheese. If you like the soup to be smooth and without any chunky ingredients in it, then you can blend it. Feel free to add vegetable like celery or lettuce for additional flavour and fibres!

Ingredients
Potato, 1 pc, cut into cubes
Tomato, 1 pc, minced
Tomato Ketchup, 10 table spoons (or one small can of tomato paste, add a little sugar)
Vegan cheese (or normal cheese if you are not a full time vegan), 3 table spoons
Corn, ½ cup
Garlic (optional), 2 cloves, minced
Olive oil, 2 table spoons
Water, 2 rice bowls
Salt to taste
Paprika powder, 1 teaspoon
Bay leaf, 1 pc
Oregano, a dash
Thyme (dried), ½ teaspoon
Pepper, a dash
Soya sauce (optional), 1 teaspoon

Put water into a pot and bring to a boil. Add in the ingredients. Lower down the heat and let it boil for around 20 minutes. Serve with toast or crackers!

Vegetarian Chap Choi (Chap Suet, Mixed Leftovers Vegetables) Soup Recipe

Normally the Chinese descendents in Malaysia would cook this soup whenever they have lots of leftover dishes especially during Chinese New Year. Instead of using leftover dishes I used all the leftover vegetables that were not used up for my family reunion dinner. There are many versions but I would like to separate it into two types; thick and thin soup variety!
The thick soup variety is packed with flavours and is very sour. The thin soup ones are a little milder. Which types is better? It actually depends on your preference and taste buds!

Ingredients
Chinese mustard (Gai Choy), portion up to your preference
Carrots, 2 pcs, cut into chunks
Assam Keping (Assam Fruit slice), 2 pcs
Tomato, 3 pcs, cut into four
Salted Plums, 3 pcs
Pepper corns, 1 teaspoon
Dried chilies, 5 stalks
Vegetable oil or olive oil, 2 table spoons
Salt to taste
A little sugar
Put water in to a pot and bring to a boil. Add in the ingredients and cook until the mustard turn a little brownish in colour. Add salt and sugar to taste. You can balance the sourness by adding more sugar to your preference. Serve with white rice.

Chinese Vegetarian Clear Tofu Celery with Tomato Soup Recipe

Celery (Scientific name, Apium graveolens) is the most common vegetable that is used as a base for soup or stock. The leafy stalk and taproot of celery can be eaten. Celery is a great source of Calcium. In this recipe I used Pascal celery from North America, which has a ‘U’ shaped stem.

Ingredients
Celery, 3 stalks, cut into slices
Tomato, 3 pcs, cut into four
Carrot, 2 pcs
Pepper, a dash
Soya sauce, 3 table spoons
Onions, 2 pcs, cut into four
Thyme, 3 sprigs
Hard tofu, 2pcs, cut into four
Salt, to taste
Vegetarian Oyster sauce, 1 tablespoon
Olive oil, 1 teaspoon

Pour 4 bowls of water in to pot and bring to a boil. Add carrot and onions. Boil for 15 minutes. Put in the rest of the ingredient and boil for another 15 minutes. Add salt to taste. Serve with steamed rice.

Clear Vegetarian Chinese Cabbage Soup Recipe

Clear soup is one of the essential dishes whenever my family ate steamed rice. Chinese style soup is normally clear and watery.
The nice sweet cabbage soup compliment many other dishes and it also helps smoothen the rice grains so that they are easier to be swallowed.

Ingredients
Water, 4 bowls
Carrot, 1 pc, cut into cubes
Shallots, 3 pcs, cut into slices and fried until crispy
Cabbage, 1 small, tear out the leaves and cut into 3”x3”x3” size
Corn, 1pc, to make sweet soup stock

Boil water in pot and add in the corn. Boil for half and hour. Add carrot and cabbage. Boil for another 20 minutes. Add in dash pepper and the fried shallots. Add salt to taste.

Vegetarian Tomato Soup Recipe

I love to cook tomato soup for supper, especially during rainy days. Nothing beats a good hot soup during the downpour and when the weather is cold. I guess, tomato soup is everyone’s favourite and my kids love it very much.
This is my version of tomato soup.

Ingredients
Potato, 2 pcs, boiled and smashed into puree
Tomato Puree, 1 small tin
Tomato, 2pcs, blended finely
Onions, 2 pcs, chopped finely
Butter, 1x1x1 square inch
Salt to taste
Sugar to taste
Oregano, ½ teaspoon
5 cups of water

Add some oil in pot and sautéed onions until fragrant. Add water and bring to a boil. Put in the potato, tomato puree, onions, butter, salt and sugar to taste. Add the oregano. Bring to a boil. You can blend the soup in the blender if you want too if you don’t like chunks of ingredients floating in your soup. Bon Appetite!

Vegetarian Emperor Shark fin Soup with Pumpkin

Mock vegetarian shark fin soup is available in the frozen section in most hypermarkets these days. I bought a packet of vegetarian frozen shark fin from Tesco during the Chinese New Year Festival and tried to cook it with pumpkin.
Here is the recipe

Soup Base
10 Bowls of water
Soya Beans, ½ bowl
Sweet Corn, 1 pc, remove skins
Turnips (sengkuang), 1 pc, remove skins
Ginger, 1” remove skin
Pumpkin, ½ (steamed and blended into paste)

Boil the ingredients above in the water for 1 hour. Put aside.

Marinade
Shitake Mushroom/Chinese Dried Mushroom, 5 pcs, soak in cold water until they turn soft, cut into small pieces
Dried Bean Strips, 5 pcs, soak in cold water, cut into small strips when they are soft
Egg Whites (optional), from 3 pcs of eggs
Sesame Oil, 2 table spoons
Corn Flour, 2 teaspoons
Light Soya Sauce, 5 table spoons
Chinese Cooking wine (optional), 1 table spoon

Mix all the ingredients together and leave them aside for 30 minutes

Final Step
Vegetarian Shark fin, 1 bowl (1 packet of frozen shark fin) (you can also use enoki mushroom to replace shark fin)
Corn flour, ½ bowl, add cold water.

Bring the soup to a boil and add in all the marinated ingredients. Add in the vegetarian shark fin. Pour in the corn flour and water mixture to thicken the soup. Add salt to taste.
The Vegetarian shark fin soup is best eaten with a dash of black vinegar.

Related Post : http://veganformation.blogspot.com/2010/05/vegetarian-tang-hoon-glass-noodle-and.html

Simple Recipe – Vegan Fiery Hot Basil Soup - Halal

Basil leaves, kaffir lime leaves and serai from
my garden.

Sour and spicy soup!

I ate a non vegetarian version of this soup during my recent trip to Chiang Rai, Thailand. Here is the vegetarian version that I cook up.

Ingredients
1) 3 pcs of Kafir lime leaves
2) 10 Stalks of Basil leaves
3) 2 pcs of Lemon grass(serai), smashed
4) 1 big onion
5) 1 green lemon (limau kasturi), or 3 pcs of lime – juiced
6) 1 galangal, 2”x2”x2” (lengkuas)
7) 10 pcs of dried chilies
8) 2 pcs of corn, cut into three section
9) 4 bowls of water
10) 1 bunga kantan, (Torch ginger flower) (optional)
11) 2 table spoon of tamarind paste mixed with water to take out the juice
12) 2 teaspoon of salt or to taste
13) 2 teaspoon of sugar
14) 1 teaspoon of vegetable oil

Bring the water to a boil in the pot and add in the corn. Boil for 30 minutes. Throw in the serai (lemon grass), onions, basil leaves, kafir lime leaves, dried chilies, and bunga kantan. Add tamarind juice, lemon juice, vegetable oil, salt to taste and sugar. The soup is ready! Eat with steam rice or as soup for rice vermicelli. If the taste is too sour for you, just add in more sugar to neutralize it a bit.

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