Monday, January 21, 2008

Golden Prosperity Soup

This soup has:

Dried bean curd sheet
Dried bamboo Fungus
Dried lily buds
Tang hoon (Bean Thread Vermicelli)
Egg drops

I cooked them in Swanson chicken broth for ease. You can use homemade chicken stock of course.

One bowl of this can serve as lunch already, as it is quite substantial. I love this soup so want to share it with my readers, now you have one new soup to cook for your family. I think this soup is great to serve during Chinese New Year. You can substitute dried bamboo fungus with dried fish maw or simply put both. Hmmm...would be good with crab meats, imitation crab sticks too huh?


Big Boys Oven said...

wah this is nice.... so yummy soup! oh this is LCM Soup!

East Meets West Kitchen said...

Soup looks great! Are you making that for CNY party? ;)

bigfish_chin said...

Hey, look like SHARK FIN soup eh~
Can serve with bit of "CUKA" leh :)

daphne said...

hehee, I pressed publish for my newest post just as I received your comment for my last post =)

This soup looks really substantial and healthy. Definitely a good comfort soup. I have never tried having dried bean curd sheet in savory soup before too! Good suggestion *thumbs up*

Indonesia Eats said...

Ahhh I love this kind of soup especially with real crab meat and asparagus :)

Sweet Jasmine said...

wah...delicious...another version of the hock chiew starchy and thick crabmeat soup...this looks more cantonese...

Christina Kim said...

For a moment, I thought this was the Ginkgo dessert!:p

Hmmmm...No name for your soup?
How about, Golden Prosperity since it looks so golden!:D

Anonymous said...

This soup is simply delicious. Just like the one my mom makes. :) Oooh ... I can't wait to be home soon. :) Will be my first CNY since 2001 :)

Nilmandra said...

When I saw the picture I thought it is barley and gingko nut soup hehe. This looks like a lovely savoury soup. I bet the tang hoon makes it really filling. I must try this.

Little Corner of Mine said...

Thanks BBOven. Christy suggested a better name for my soup and I really love it and adapted that name already. :)

Thanks V. Not sure leh...will be real busy soon. Hope I can see you in one of the CNY parties.

Hehe...thanks bigfish. I did serve it with a bit of vinegar before, just wanna see the difference.

Hi Daphne,
I'm the opposite. I have not tried dried beancurd sheet in a sweet soup/dessert before. :P

Hi Andaliman,
Asparagus in this soup would be first for added some crunch to the soup huh?

Hi Sweet Jasmine,
Wow, you are good. I was served this soup by a Cantonese family during the CNY last year (with fewer ingredients) and I really loved it and thus make it myself.

Hahaha Christy. You funny lah! I'm not a fan of Gingko dessert though. But I totally loved the name you gave to my soup, so suitable for CNY, so in the mood. So, I adapted the name for my soup. Thanks ya! :*

Hi Cooking Ninja,
Thanks, I really like this soup too. So good, get to be back for CNY, it will be a lot of fun. Take some pictures and post in your blog k, I want to feel some CNY mood. :)

Hi Nilmandra,
Christy thought the same thing too, but I'm not a fan of barley & gingko nut soup. I only like all these ingredients in savory soup, weird I know. :P Yes, tang hoon makes it filling and also act as an imitation shark fins. Do try this soup!

Anonymous said...

Wow! Look sooo yummy! Just nice when it's snowing outside!!!

ICook4Fun said...

Wah, one look is just like shark fin soup :) May I know what kind of beancurd sheet you used?

Retno Prihadana said...

It´s really good in the cold weather. What is Tang Hoon?

jadepearl said...

Wah..this looks declicious!! So, is this going to be one of the items for your CNYE dinner? *wink*

Ling's Passion said...

Wah..looks like shark fin soup and the best part, no need to kill a shark for it.

Epilicious said...

Hi, it surely looks really good. I want to try to make for this coming CNY. Can you help me what is Dried Bamboo Fungus & Dried Lily Buds look like? Thanks a lot/Evy (btw, my name is same as ur first daughter :) )

tigerfish said...

Look like shark fin's soup leh!
Those that are usually served during chinese wedding dinners :P

Greg said...

It looks very warm and inviting. I like that all the ingredients are light in color. Pretty soup.

Little Corner of Mine said...

Thanks Tricia. This soup is yummy, even Evy loves it, I was surprised that she even like the dried lily buds cooked in this way.

Hi Gert, I used the dried flat big piece of beancurd sheet that people also used to make sweet dessert.

Hi Retno, Tang Hoon is bean thread vermicelli. Heheh....

Thanks JP, still no idea on what to cook for CNY eve dinner yet as it's only 4 of us. Might just do steamboat for ease.

Thanks Ling. It would be great with some shredded crab meat hor, then it looks more like a shark fin soup.

Hi Let's bake together,
WOW, I thought my Evy is the only one that has her name spelled this way. That is so cool to know that she is not the only one with that name. For picture of dried bamboo fungus, here's the link:
As for dried lily buds, I found it on the web here:

Hi Tigerfish, yeah like the imitation shark fin soup. ;)

Thanks Greg. :)

Dwiana P said...

OH.... that looks like the soup I find at chinese restaurant here. They are very good! thanks for sharing.

Dwiana P said...

btw, what does tang hoon means?

Anonymous said...

What do you mean by egg drop???
Is it the whole egg or??

Little Corner of Mine said...


Eggs drop means, in a bowl, you beat up 2-3 eggs and when the soup is done, you switch off the heat and slowly drop the eggs mixture into the soup while use a chopstick to stir in the pattern of 8. This will give the effect of eggs drop texture like in the America eggs drop soup.