chinese seafood soup

[Gibson486]

Anyone here know the chinese worded equivalent of this soup? i am trying to find teh recipe and all I can find is recipes with choken broth. That soup definately does not have chicken broth.

 

[amoeba]

eh, there are many versions of chinese seafood soup and I'm pretty sure most of them do have chicken broth.

How are you able to detect the lack of chicken broth especially since the seafood flavor usually mask the chicken flavor?

 

[loup garou]

Originally posted by: amoeba
eh, there are many versions of chinese seafood soup and I'm pretty sure most of them do have chicken broth.

How are you able to detect the lack of chicken broth especially since the seafood flavor usually mask the chicken flavor?

I'd think that most were made with fish stock. 😕

 

[Gibson486]

Well, I am thinking of the one that most places refer to as Thick Seafood Soup. There is just no way places put chicken broth in that soup. It would take alot of flavoring to cover that broth up.

 

[amoeba]

Originally posted by: werk

Originally posted by: amoeba
eh, there are many versions of chinese seafood soup and I'm pretty sure most of them do have chicken broth.

How are you able to detect the lack of chicken broth especially since the seafood flavor usually mask the chicken flavor?

I'd think that most were made with fish stock. 😕

I dont think agree. fish stock requires the long stewing of fish bones and typically chinese restaurants don't have that much excess fish bones as most fishes are served whole or with bone.

Also, fish stock has a very distinctive flavor.

It could be shrimp stock made from shrimp shells but that usually turns the stock reddish

 

[amoeba]

Originally posted by: Gibson486
Well, I am thinking of the one that most places refer to as Thick Seafood Soup. There is just no way places put chicken broth in that soup. It would take alot of flavoring to cover that broth up.

does it taste like egg drop soup only with seafood in it?

 

[Gibson486]

Originally posted by: amoeba

Originally posted by: Gibson486
Well, I am thinking of the one that most places refer to as Thick Seafood Soup. There is just no way places put chicken broth in that soup. It would take alot of flavoring to cover that broth up.

does it taste like egg drop soup only with seafood in it?

no, but i think they make the soup thick by adding corn starch. It's white and has imitation crab meat, mushroom, shrimp, squid...etc

 

[amoeba]

Originally posted by: Gibson486

Originally posted by: amoeba

Originally posted by: Gibson486
Well, I am thinking of the one that most places refer to as Thick Seafood Soup. There is just no way places put chicken broth in that soup. It would take alot of flavoring to cover that broth up.

does it taste like egg drop soup only with seafood in it?

no, but i think they make the soup thick by adding corn starch. It's white and has imitation crab meat, mushroom, shrimp, squid...etc

yeah they do thicken with cornstarch. I think they do use chicken stock in that though but the artificial kind. It comes in a big can in the asian groceries and its pretty subtle in flavor.

 

[Gibson486]

Originally posted by: amoeba

Originally posted by: Gibson486

Originally posted by: amoeba

Originally posted by: Gibson486
Well, I am thinking of the one that most places refer to as Thick Seafood Soup. There is just no way places put chicken broth in that soup. It would take alot of flavoring to cover that broth up.

does it taste like egg drop soup only with seafood in it?

no, but i think they make the soup thick by adding corn starch. It's white and has imitation crab meat, mushroom, shrimp, squid...etc

yeah they do thicken with cornstarch. I think they do use chicken stock in that though but the artificial kind. It comes in a big can in the asian groceries and its pretty subtle in flavor.

would this use the same recipe as fish maw soup?

 

[amoeba]

I believe so. The stock for seafood soup and fish maw soup are usually pretty close, its just the individual ingredients that are floating in it that are different.

 

[Gibson486]

last question. what does fish maw look like? where would it be in a chinatown store?

 

[Sheepathon]

"Hai Shien Tahng" if you wanna verbalize it 🙂

 

[Gibson486]

Originally posted by: Sheepathon
"Hai Shien Tahng" if you wanna verbalize it 🙂

thats good, now, you knwo teh recipe for it?

 

[amoeba]

I don't know. I have never tried to make it and despite being a pretty good cook IMO, its not something I want to deal with (same thing with tripe, etc...).

I do know that typically the fish maw soup has asparagus that has the green tough skin peeled off with a vegetable peeler.

I'll give you a fairly simple way of doing seafood soup that should be pretty close to the version you eat at a restaurant.

Get a pack of eggdrop soup mix or just get a pack of chicken flavored ramen. bring water to a boil, put in flavoring packet, you can add peeled asparagus or bamboo shoots at this point too. mushrooms if you like that.

drop a beaten egg in like egg drop soup, add canned crab meat, shrimp,imitation crab, whatever.

thicken with cornstarch or tapioca starch.

drizzle top with a bit of sesame oil and sprinkle with a bit of white pepper.

 

[intogamer]

My dad is a cook. I can ask him. They use "may jing shoy" I think lol. chicken broth. I gotta ask him when he gets back from work.

Also I doubt you can make it lol. You can't make a lot of chinese dishes like the ones at the restarants. Stoves are too small.

 

[Atomicus]

Originally posted by: intogamer
My dad is a cook. I can ask him. They use "may jing shoy" I think lol. chicken broth. I gotta ask him when he gets back from work.

Also I doubt you can make it lol. You can't make a lot of chinese dishes like the ones at the restarants. Stoves are too small.

Isnt' that cantonese for MSG? I know in Mandarin its called "wei jing".

 

[amoeba]

Originally posted by: Atomicus

Originally posted by: intogamer
My dad is a cook. I can ask him. They use "may jing shoy" I think lol. chicken broth. I gotta ask him when he gets back from work.

Also I doubt you can make it lol. You can't make a lot of chinese dishes like the ones at the restarants. Stoves are too small.

Isnt' that cantonese for MSG? I know in Mandarin its called "wei jing".

I think thats why he put the "I think lol" .

 

[Gibson486]

ask him how to make honey walnut shrimp while you are at it

 

[amoeba]

Originally posted by: Gibson486
ask him how to make honey walnut shrimp while you are at it

that one I do know. First you need some shrimp frying powder. you should be able to find this in chinese store. If you can't find it, use tempura powder.

mix powder according to instructions. batter the shrimp, fry it. now for the coating, use either the chinese mayo or if you don't have that, try mixing american mayo with sugar, fair amount of sugar.

quickly toss shrimp in mayo mixture, serve.

walnuts are just regular walnuts covered in sugar and either baked in oven/toaster oven, or you can stir fry them.

mix sugar and water until you get something that feels like wet sand, cover walnuts in it, cook, and you are done.

 

[UncleWai]

dude, there's not real Chinese soup.
All they do is use fish stock, perhaps some chinese preserved ham to heighten the taste.
Then they add seafood and some cube tofu.
Add a lot of corn starch-water mixture to thicken the soup.
A little MSG and white pepper powder don't hurt too.

 

[Atomicus]

Originally posted by: UncleWai
dude, there's not real Chinese soup.
All they do is use fish stock, perhaps some chinese preserved ham to heighten the taste.
Then they add seafood and some cube tofu.
Add a lot of corn starch-water mixture to thicken the soup.
A little MSG and white pepper powder don't hurt too.

The same goes for sweet & sour soup. The real version is so thick you need to eat the ingredients before you can even get to the soup 😛

 

[richardycc]

fish? no way, it's all in the soup stock, and diff rest uses diff in their soup stock, at my dad's rest, they use the the bones from pork butts. that soup just cook for 12-24hr/7 for a few days, and it will taste awesome. They will make the soup with this soup stock, add a little MSG, you are good to go! I am sure an authetic chinese rest might even put a few "old chicken" in there. Man, I've just gave away the chinese secret!

 

[amoeba]

Originally posted by: UncleWai
dude, there's not real Chinese soup.
All they do is use fish stock, perhaps some chinese preserved ham to heighten the taste.
Then they add seafood and some cube tofu.
Add a lot of corn starch-water mixture to thicken the soup.
A little MSG and white pepper powder don't hurt too.

thats more authentic but its different from what the OP is asking for.

Its also very difficult to get chinese preserved ham in North America. I love the stuff though. I've tried on occasion to try to substitute with prociutto as the 2 are fairly close but its just not the same.