Chiang Yu Tang Soy Sauce Soup Recipes

SOY, SOY, SOY SOUP

Steps:

• Prepare a soup bowl.
• Place instant miso soup in the bowl.
• Boil soy milk.
• Mix the instant miso soup well with boiled soy milk.

TAU YU BAK (BRAISED PORK IN SOY SAUCE)

Steps:

• Season pork with marinade overnight.
• Heat heavy-based saucepan over med-low heat.
• Put in marinated pork to brown. Add in whole garlic pods, cinnamon, anise and cloves. Pour in 1/2 amount of water and cook covered 5-8 minute.
• Add in dark soy sauce, light soy sauce, sugar and salt. Add remaining water and simmer until gravy is thick and meat tender.
• Add water if sauce is too thick.

MANDARIN SOUP (PEIPING T'ANG SOUP)

Steps:

• Trim the pork of all fat; cut into match stick like pieces.
• Heat oil; saute pork for 5 minutes.
• Add carrots; add celery; add mushrooms; cook for 2 minutes.
• Stir in chicken stock and spinach.
• Bring to a boil; stir briskly; add beaten egg slowly.
• Mix cornstarch into water; add to soup; stir until thick.

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

Steps:

• Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

CHIANG MAI CURRY NOODLES (KAO SOI)

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
• Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
• Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
• Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

CHIANG YU T'ANG SOY SAUCE SOUP

Steps:

• In soup bowl add soy sauce, oil scallion and MSG.
• Add the boiling water.
• Note you may add other ingredients as you desire.
• Examples are: Cooked Wontons, chopped or shredded vegetables.