Soups

Unlike a Western soup, which is often quite thick and cream-based, a Chinese soup is basically a thin, clear broth, with or without some ingredients swimming in it. The most commonly used ingredients are vegetables, either chopped up or sliced, sometimes seasoned with small pieces of meat or fish. For instance, a Chinese cook may use meaty spareribs as a base and add a few Chinese mushrooms. In the old days, the cook would have added a little bit “from the sea,” such as the dried abalone, which is now so expensive that it is out of the reach of most people’s pockets. Water would be added, and the soup simmered for a couple of hours. If a soup is not tasty enough, it is sprinkled with a little (1 or 2 teaspoons) of the magical soy sauce.