Category: Soup

Spicy Bean Soup

Bean Soup, Photo by JMorton

Spicy Bean Soup



  • 2 onions
  • 2 carrots
  • 2 tbsp olive oil, plus extra for drizzling
  • 3-4 ripe tomatoes
  • 1 bay leaf
  • 1 cup pre-cooked or canned cannellini beans
  • 6 cups vegetable stock (or 3-4 cubes of vegetable bouillon dissolved in 6 cups of hot water)
  • a few slices of orange peel
  • 1 parmesan rind
  • salt and freshly ground black pepper
  • 1 big bunch of chard stalks and young leaves
  • fresh parsley, chopped

Butternut squash and red pepper soup

Butternut Squash & Red Pepper Soup, photo by JMorton

This colourful soup is a one dish meal.  Easy to make, pleasing to the tastebuds and a complete winner to the family. A filling meal with just a serving of a few buttered bread.

Butternut squash and red pepper soup


500g butternut squash
300g sweet potato
1 tablespoon olive oil
3 red peppers
2 onions, finely chopped
2 garlic cloves, crushed
1 tablespoon sun-dried tomato puree
1.2 litres vegetable stock
2 tablespoons toasted seed mix

  1. Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
  2. Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
  3. Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
  4. Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.

Lomi (Noodle Soup)

Lomi, photo by Bless Mercado

Lomi (Noodle Soup)

Lomi is a delicious soup made from thick noodles called mike, small pieces of meat, sliced fish balls and vegetables.  It can also be made by adding seafood like shrimps.

It is a great favourite afternoon snack back in the Philippines.  It can of course be a part of lunch or supper table 🙂

The Ingredients:

150 g pork belly, sliced in bitesize pieces
50 g pork liver, sliced in bitesize pieces
1 courgette (zucchini) or 1 small patola (sponge gourd), peeled and sliced
1/2 napa cabbage, chopped
1 stalk celery, chopped
2 tbsp dark soy sauce
1 cup water
1 large onion, chopped finely
3 tbsp vegetable oil
2 cloves garlic, finely chopped
2½ lbs egg noodles (mike – canton noodles)
salt & pepper to taste
8-10 fish balls, quartered

Method of preparation:

In a large casserole, heat the oil and fry the garlic and onion until brown.

Add add the pork and stir until golden all over.  Add the pork liver & fish balls and saute for a couple of minutes more.

Season with the soy sauce and pour in the cup of water.  Bring to a boil.

Drop in all the vegetables.  Cover the casserole and leave to simmer for 5 minutes.

Stir in the noodles.

Check the seasoning by adding (or not) salt and freshly ground black pepper.

When the noodles have softened, turn of the heat.

Serve immediately.

Seriously delicious.

 Turn of the heat and break a couple of fresh eggs into the thick noodle soup.  Cover the casserole for a minute and it is ready to serve a la subtle Korean style 🙂






Sukiyaki Soup Recipe

Sukiyaki Soup, photo by Cristy Miclat

Sukiyaki Soup Recipe

Sukiyaki Soup is a Japanese hot pot dish, a winter soup in fact.

  • ¼ kg. beef loin, thinly sliced (if you happen to live near a Japanese supermarket look for beef intended for shabu shabu or sukiyaki) 🙂
  • 1 red onion, sliced finely
  • 1 stalk leek, sliced
  • 4 shiitake mushrooms, stalk removed
  • 1 clump enoki mushroom, trimmed
  • 1 small carrot, peeled and sliced diagonally
  • 200 g udon noodles, fresh or prepare according to the packet’s instructions
  • slab of tofu, cut into cubes then browned on a pan or grill
  • 1/2 napa cabbage
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup dashi
  • 1 cup water
  • 1/4 – 1/2 cup brown sugar
  • 1/2 cup mirin
  • In a large casserole, arrange the beef slices, onion, leek, carrot, shiitake and enoki mushrooms, udon noodles, tofu, and napa cabbage.
  • In a separate pan, pour in the water, soy sauce, sake, sugar, dashi and mirin. Bring to a boil then reduce the heat and leave to simmer for a couple of minutes.
  • Just before serving, pour the bubbling broth into the casserole and let the rest of the ingredients simmer in the broth until cooked.

Enjoy with the family and friends

Hot & Sour Soup Recipe

Hot & Sour Soup, photo by JMorton

Hot & Sour Soup Recipe

Hot and sour soup is Peter’s favourite.  He loves the tanginess and spice in the soup.  It is just the right starter for a hearty meal of Chinese cuisine.


  • 6 cups chicken stock (or 4 chicken bouillon dissolved in 6 cups of hot water)
  • 200g of lean pork belly sliced in thin strips a la julienne (chicken is a good substitute if preferred)
  • 1 tbsp finely minced garlic (use a mortar and pestle)
  • 1 tbsp red chilli paste
  • 2 tbsp dark soy sauce
  • 3tsp ground black pepper
  • 4 eggs, beaten
  • 5 tbsp cornflour (cornstarch)
  • 1 cup sliced shiitake mushroom
  • 1/2 cup button mushroom, sliced
  • 150 g  bamboo shoots (canned is good)
  • 150g sliced water chestnuts
  • 200g soft tofu, sliced into 1/4 inch cubes
  • 1cup white vinegar
  • 1 tsp sesame oil

Method of Preparation:

  1. Bring the chicken stock to a boil and then lower down the heat and leave to simmer.
  2. Add the soy sauce, pork, and the mushrooms.
  3. Stir in the chile paste and garlic, simmer for 10 minutes.
  4. Tip in the ground black pepper, bamboo shoots, water chestnuts and tofu.
  5. Pour in the vinegar and simmer for a least 10 minutes.
  6. In a bowl mix in the cornflour with 1/2 cup of water.
  7. Pour the cornflour mix to the soup.  Stir it well to incorporate thoroughly.
  8. Continue to simmer for 5 minutes.
  9. Gently pour in the beaten eggs to create a cloudy stream over the surface.
  10. Finally drizzle in the sesame oil.

Enjoy this invigorating soup.  Good for one’s tastebuds if one is under the weather. 🙂

Misua with Boiled Eggs

Misua, photo by Bess Mercado

Misua with Boiled Eggs

This soup is perfect for a  spring lunch or snack.  It is warming and very filling.  And easy to make.

By the way we also have a recipe of misua with quail’s eggs, click here


1 small bundle of misua (available in Oriental supermarket, this noodle is so quick to cook)

3 boiled eggs, hardboiled and peeled

1 tbsp olive oil

1-2 cloves garlic, chopped finely

1 medium onion, sliced thinly

3-4 cups water

Salt & pepper to taste


Using a saucepan, add the oil and sauté the garlic until brown.

Add the onion and fry until translucent.

Pour in the water and bring into a boil.

Add the boiled eggs.

Season with salt and pepper according to your taste.

Roughly separate the bundle of misua and into the pan.

Stir and cook for a minute.

It is ready to serve.

It is easy as that!

NOTE:  if you happen to have a zucchini/courgette lying around in your fridge, peel it and slice then add as soon as the water has boiled (see above procedure)


Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)

Ginataang kalabasa Soup by Arnold Gamboa

Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)


1 tsp mushroom powder or 1 packet cup-a-soup mushroom soup powder is also a suitable. You can also use 1 cup of fresh finely sliced mushroom  if you have a food processor at hand
1 tsp freshly ground black pepper
1 tbsp salt
1/2 squash or pumpkin
2 cups water
4 cups coconut milk

Method of Preparation

Peel and chop the squash or pumpkin.

Bring the water into a boil using a big casserole pan.

Add the squash and leave to boil for at least 20 minutes or until softened.

Take the squash out and put into a big bowl (do not discard the water, just leave it in the casserole pan). Mash the squash  by hand until smooth.  Or put the softened squash as well as the finely sliced mushroom into a food processor and blitz until they are finely smooth.

Pour the squash back into the casserole pan, mix with the water and bring back into a boil.

Stir in  the coconut milk.

Add the mushroom powder (if fresh sliced mushroom was not used)

Season with salt and freshly ground black pepper.  Cover the casserole pan and simmer for 5 minutes.

It is ready to serve.  Enjoy

Steak & Potato Soup

Sreak Potato Soup, photo by JMorton

Steak & Potato Soup

This soup is a complete meal in itself.  It has got everything going for it.  It is just right for the in between seasons of winter and spring – warming and appetising, perfect meal right after doing some garden works. 🙂


Melt the butter with the oil in a large casserole pan over medium heat.  Gently stir until the butter had liquified completely.

Stir in the steak cubes and onion. Cook for about 10 minutes or until the meat and onions are brown.

Meanwhile, mix together the flour, paprika, salt, and pepper in a bowl. Sprinkle this flour mixture over the browning meat.  

Pour in the beef broth and bring to a boil.

Add the bay leaf and mixed herb.  Stir throughly.

Reduce the heat to low, cover the casserole pan and leave to simmer for 45-50 minutes or until the beef is tender.  Ensure to stir occasionally.

Drop in the potatoes, carrots and celery.  Stir in the tomato paste.

Continue cooking for a further half an hour under low-medium heat.

Check the adjust the seasoning by adding more salt and pepper if necessary.

Fish out the bay leaf and discard.

Serve the soup steaming hot with some crusty bread.


Sinigang Na Manok (Chicken Sinigang)

Chicken Sinigang, Photo by Mae Mercado-Sanguer

Sinigang Na Manok (Chicken Sinigang)

This is a comfort food and ‘getting-over-a-flu’ kind’ of dish.  It has that lovely sour taste that would seduce your uninterested palate! LOL


2lbs chicken thighs and chicken legs (or one whole chicken cut into serving pieces)

1-2 packets of Knorr or Mama Sita Sinigang Mix (or use 2 cups of tamarind tops/young leaves and flowers)

1/2 lb strings beans (green beans), cut into 1½ inches pieces

2 medium size aubergines (eggplants)

1 cup radish (daikon)  sliced

5 long green chilli

1½ tbsp fish sauce (patis)

1 cup tomatoes, quartered

1 large onion, sliced roughly

10-12 cups water

Method of Preparation:

  1. Using a large casserole pan, heat the water up.  If using tamarind leaves and flowers tie and wrap them using banana leaves muslin cloth/gauze and boil.
  2. Add the chicken pieces, onions and tomatoes.
  3. If using the more convenient sinigang mix, which is readily available in most Oriental supermarket, pour it in the casserole.  Mix it in.  If it is not sour enough according to your taste, add half or another packet of the sinigang mix. Simmer for 10-12 minutes.
  4. Season with the fish sauce.
  5. Add the string beans, aubergines, radish and green chilli.
  6. Cook for 10 minutes or until the vegetables are tender.
  7. Finally check and adjust the seasoning.

Enjoy with freshly boiled rice.