Anchovies or fish based vegetable soup...

I love soup. It is like additional gravy to my meals. One reason why I dislike rice is because I find them dry. It makes it pretty difficult for my fragile stomach to digest the rice. Excuse I know. Really, it is a nice accompaniment for meals- especially for cold chill weather.

I have to say soup is one of the easiest meal to make. You can never go wrong. You don't need to be a genius to make a perfect Chinese, Indian Malay or English soup. One reason is because all you really need to do is chuck everything into the pot and let it boil. Of course there are some recipe that requires extra steps but overall it is still acceptably easy.

One of my favourite way is to stir fry garlic with some olive or rapeseed oil before adding water, a teaspoon Chinese cooking wine and anchovies. Yes, it still involves oil but they are healthy oil. I sometime skipped this step- especially when I am hungry :oP. This basic broth goes well with all kind of vegetables. I like adding a packet or two "choy sum" vegetables. 

The best thing about soup is that it goes well with any kind of meals. You can have Chinese version of vegetable soup with any Indian, Malay, Thai or English meat/seafood dishes.

Recipe for Choy Sum Anchovies Soup
(2 servings)
A handful anchovies or 1 tbsp Korean anchovies powder or 1 cube Knorr Fish Stock
1 3/4 bowl water (soup bowl)
1 tbsp goji berry (optional)
1 tsp garlic (optional)
1 tbsp olive oil/ organic rapeseed oil (or any kind of oil)- optional
1 pack choy sum (can be purchased from Asian store or Tesco)
1 tsp ginger (optional)
1 tsp Chinese cooking wine (optional)
1 tsp sesame oil (optional)
Salt and Pepper
  1. Heat up the oil in the pot. Make sure your pot is dry or you will see your oil dancing happily
  2. Stir fry garlic and ginger (I normally do till the garlic almost turn brown).
  3. Add water and anchovies. Bring it to boil.
  4. Season with Chinese cooking wine, salt and pepper
  5. Add vegetables and goji berry right before serving (make sure the soup is boiling)
  6. Season with salt and pepper (I normally skipped the salt because the anchovies itself is salty)
  7. Serve
You may skip (1) and (2) if you do not want an oily based soup. The soup will still taste great without the garlic or ginger. 

By the way, this recipe makes a great satisfying noodle based soup. They are healthier than the instant noodles. I normally use this broth for noodle with soup. All you need to do is add a couple of fishballs (or white fish). 

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