3 Must-Try Soup Recipes to Beat the Winter Chill

As winter sets in, there’s nothing quite as comforting and nourishing as a steaming bowl of hearty soup. These recipes are not just warm solutions to the seasonal chill but also a delightful symphony of flavors, textures, and wholesome ingredients. From dumpling delight soup to Laksa noodle soup, each recipe is crafted to provide a cozy respite during the cold months. Whether you’re seeking a quick weeknight dinner or a soul-soothing remedy for winter blues, these soups promise to be a delicious journey for the taste buds, offering both warmth and nutrition in every spoonful.  

DUMPLING DELIGHT SOUP BY HOUSE OF WOK

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Ingredients:

1. 20 ml Butter
2. 10 gm Chilli Paste
3. 450 ml Water Stock
4. 15 gm Broth Powder
5. 2 gm Sugar
6. 5 ml Light Soya Sauce
7. 25 gm Bokchoy, chopped
8. 25 gm Chinese Cabbage, chopped
9. 35 gm Broccoli, cut into florets
10. 20 gm Black Mushroom, sliced
11. 20 gm Snow Peas, trimmed
12. 70 gm Tofu, shredded
13. 5 gm Dark Soy Sauce
14. 5 ml Sesame Oil
15. 5 ml Chinese Wine
16. 5 gm White Pepper
17. 40 gm Soaked Glass Noodles

Garnishing:

1. 10 gm Fried Onion
2. 10 gm Fried Garlic
3. 10 gm Spring Onion, finely chopped
4. 3 pieces Dim Sums (veg or chicken or prawn)

Instructions:

1. In a large pot, melt butter over medium heat. Add chilli paste and sauté for a minute until fragrant.
2. Pour in the water stock and bring it to a gentle boil.
3. Add broth powder, sugar, and light soya sauce to the pot. Stir well to combine.
4. Toss in the bokchoy, Chinese cabbage, broccoli, black mushrooms, and snow peas. Let the vegetables simmer until they are tender but still crisp.
5. Add the boiled and shredded tofu to the pot, ensuring it’s evenly distributed.
6. Season the soup with dark soy sauce, sesame oil, Chinese wine, and white pepper. Adjust the seasoning according to your taste.
7. Carefully place the soaked glass noodles into the simmering soup. Allow them to cook for 2-3 minutes until they are soft and translucent.
8. To serve, ladle the soup into bowls. Garnish with fried onion, fried garlic, finely chopped spring onions, and the dim sums.
9. Enjoy this Dumpling Delight Soup hot, revelling in the comforting flavours and textures of the broth, vegetables, tofu, and dumplings.

Tips:

1. You can customize the vegetables based on your preferences. Try adding other favourites like carrots, baby corn, or bamboo shoots.
2. Adjust the level of spiciness by varying the amount of chilli paste.
3. For a non-vegetarian version, replace the tofu with chicken or prawns.
4. Make sure to soak the glass noodles in warm water until they are pliable before adding them to the soup.

LAKSA NOODLE SOUP

Servings: 2

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

1. 10 gm Carrot, julienned
2. 10 gm Zucchini, julienned
3. 10 gm Broccoli, small florets
4. 10 gm Shitake Mushroom, sliced
5. 10 gm Black Fungus, soaked and sliced
6. 15 gm Chinese Cabbage, shredded
7. 15 gm Pok Choy, chopped
8. 60 gm Udon Noodles, cooked according to package instructions
9. 4 gm Hot Curry Powder
10. 5 gm Button Mushrooms, sliced
11. 5 ml Dark Soy Sauce
12. 10 ml White Vinegar
13. 5 gm Aromat Powder (vegetarian seasoning)
14. 2 gm White Pepper
15. 4 gm Red Chilli Paste (adjust to taste)
16. 2 gm Coriander (dhaniya), chopped
17. 2 gm Spring Onion, finely sliced
18. 2 ml Sesame Oil
19. 30 gm Coconut Milk Powder, dissolved in 400 ml water
20. 40 gm Laksa Paste
21. 400 ml Water

Garnishing:

1. 2 gm Fried Onion
2. 2 gm Fried Garlic

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the laksa paste and hot curry powder. Stir-fry for 2-3 minutes until fragrant.
2. Add sliced shitake mushrooms, black fungus, and button mushrooms to the pot. Stir for another 2 minutes until the mushrooms begin to soften.
3. Pour in the dissolved coconut milk powder, followed by water. Bring the mixture to a gentle boil.
4. Add dark soy sauce, white vinegar, Aromat powder, white pepper, and red chilli paste. Stir well to combine.
5. Toss in julienned carrot, zucchini, broccoli florets, shredded Chinese cabbage, and chopped pok choy. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
6. Add the cooked udon noodles to the soup. Stir gently to combine and allow the noodles to heat through.
7. Adjust the seasoning to your liking. If you prefer a spicier soup, add more red chilli paste.
8. Ladle the Laksa Noodle Soup into serving bowls.
9. Garnish with chopped coriander, spring onion, fried onion, and fried garlic.
10. Serve the soup hot and enjoy the aromatic flavours of this Malaysian-inspired delight.

Tips:

1. Feel free to customize the vegetable selection based on your preferences.
2. Adjust the spice level by varying the amount of red chilli paste.
3. For a non-vegetarian version, just add some shredded chicken or prawns.

SPINACH SOUP BY HOUSE OF WOK

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

1. 20 gm Spinach Paste
2. 450 ml Water
3. 5 gm Garlic, peeled and minced
4. 4 ml Refined Oil
5. 7 gm Aromat Powder (vegetarian seasoning)
6. 3 gm Oyster Mushroom Sauce
7. 2 ml Maggi Seasoning
8. 2 ml White Vinegar
9. 4 gm Amul Butter
10. 3 gm Fried Garlic (for garnishing)
11. 20 gm Zucchini, diced
12. 20 gm Carrot, diced
13. 15 gm Broccoli, chopped
14. 15 gm Shitake Mushroom, sliced

Garnishing:

1. 1 gm Fried Garlic

Instructions:

1. In a pot, heat the refined oil over medium heat. Add minced garlic and sauté until it becomes aromatic.
2. Add the diced zucchini, carrot, broccoli, and sliced Shitake mushroom to the pot. Sauté the vegetables for about 3-4 minutes until they start to soften.
3. Pour in the water and bring the mixture to a simmer. Let it cook for an additional 5 minutes until the vegetables are tender.
4. Add the spinach paste to the pot and stir well. Allow the spinach to cook into the soup for another 2-3 minutes.
5. Season the soup with Aromat powder, oyster mushroom sauce, Maggi seasoning, and white vinegar. Adjust the seasoning according to your taste.
6. Add Amul butter to the soup and stir until it melts, giving the soup a creamy texture.
7. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, blend, and return to the pot.
8. Simmer the soup for an additional 5 minutes to allow the flavours to meld.
9. In a separate pan, fry a small portion of garlic until golden brown for the garnish.
10. Ladle the soup into bowls. Garnish each bowl with a sprinkle of fried garlic.
11. Serve the soup hot, and enjoy the rich and comforting flavours of this Creamy Spinach Soup.

Tips:

1. For a smoother texture, strain the soup using a fine-mesh sieve after blending.
2. Adjust the consistency of the soup by adding more water if needed.
3. Feel free to experiment with other vegetables or add a splash of cream for an extra luxurious touch.
4. Serve the soup with a slice of crusty bread or croutons for added crunch.
5. For a non-vegetarian version, just add some shredded chicken or prawns.