Ham soup w/asian flavors. I'm thinking filipino maybe?
I have a ham bone and some ham that I've had in the freezer for a couple weeks. Usually I'd make some sort of bean w/ham soup or something. I'd like to try something with asian flavors but I
haven't found a soup recipe. I know there are ham recipes in Filiipino cooking but I haven't found a soup. Any ideas or recipes? Authentic is best. Thanks!
Winter melon soup.
2-3 cup winter melon (1/2 pound)
Water to boil winter melon
Quart of chicken broth
handful chinese dried black mushrooms
A few slices ginger
cooked ham, diced
Dried Scallop (optional)
Salt and pepper to taste
1 green onion, green part only, washed and cut on the diagonal into 1-inch pieces
a handful of cilantro to garnish
Reconstitute the mushroom and scallops if using. Peel and cube the melon. Simmer melon in water for 15-20 minutes. Slice mushrooms, shred scallops if using, add to melon along with stock and ginger. Simmer for another 10 minutes. Garnish with cilantro and green onion.
If you want a Filipino ham and bean soup, perhaps you might like sauteed mung beans.
Peel and devein shrimp and simmer the shells with your ham bone. Strain the stock, reserving the ham bone and pressing the heads and shells in a chinoise to extract their essence. Using 2 parts of stock to 1 part mung beans, simmer the beans with the ham bone until they are soft, approximately 30 minutes.
Meanwhile, in another pot, sautee chopped onion and garlic until nearly golden. Add chopped tomato and cook for a further minute. (You may add some chopped ginger, however I prefer to omit it.) Add a tablespoon of shrimp paste or fish sauce as well as pepper, followed by chopped ham and the shrimp. Add the mung beans with enough stock to cover and simmer about 5 minutes, finishing with a handful of spinach leaves. When the spinach is wilted, you can serve the soup topped with crushed chicharron or crispy garlic. It is best eaten with rice, though if you reduce the amount of shrimp paste and chicharron, it is delicious on its own.
Well here's what we ended up with..It was definitely a fusion of the ideas here and what I had on hand because it was 10 below here. I had the start of the soup with the above ingredients (ham,ginger,onions lime leaf, I did saute the ginger and onions before adding) I added one potato because I thought it would give it a hearty quality. After it simmered for an hour I added @ 1T fishsauce and 1T white vinegar and a little bit of tamarind paste. Kind of weird sounding but it ended up really nice. I served it with a plate of cilantro, lime wedges, chopped chilis, green onion and shrimp paste.
Next time I would omit the potatoes and maybe add a little tomato. It was a little heavier than what I would have liked (ham is already heavy) I think I would rather have had a lighter more subtle broth..almost like a Vietnamese Pho and probably more like your recipes. I want to try both these recipes. I think it's interesting that they both have the ham paired with some sort of subtle seafood undertone. I wouldn't have thought of those flavors together. I've never cooked with winter melon and I would like to. I love the filipino vinegar salty sweet thing and have made a lot of Adobo, courtesy of my friend from college who grew up on Guam and in the Philippines. Thanks for your responses.
I just made a delicious creamed corn soup from Nancie McDermott's Quick & Easy Chinese. Creamed corn, sake, chicken stock, ham, green onions, and sesame oil (off of the top of my head) and it disappeared very quickly in our home.