Fresh huai shan （鲜淮山）soup
Huai shan(淮山) or shan yao (山药) (Chinese yam – English), is a type of vegetable which is neutral and sweet in nature. As mentioned in this site, Chinese yam is effective in relieving cough but should not be taken for cases with abdominal swelling and pain. Nowadays, fresh Chinese yam can be easily obtained in the wet market and supermarket. It can be used in cooking a variety of recipes ie porridge and soup. My son has been eating Chinese yam since small.
This recipe is adapted from Hawkers’ Fair Best Of All Time Favourite (double-boiled fresh huaishan and spare ribs soup).
Ingredients:
300g spare ribs
200g fresh huai shan(鲜淮山） (peeled and cut into chunks)
50g carrot (chunks)
50g yu zhu (玉竹）
1 tbsp gou zi （枸子)
12-15 red dates (I added in these dates to increase the sweetness of the soup)
1000ml water
Seasonings:
2 tbsp white rice wine (optional – omit it if this soup is prepared for toddlers)
Salt to taste
Methods (Double-boiled):
1. Blanch spare ribs, huai shan, yuk zhu, carrot, red dates and gou zi in boiling water for a short while. Dish and drain.
2. Put all ingredients and boiling water into a double-boiler and double-boil at medium heat for 2 hours. Add in seasoning and serve hot.
Note:
If fresh huai shan is not available, can substitute 100g dried huai shan.
Methods (Normal boiling – I used this method):
1. Blanch spare ribs in boiling water for a while. Dish and set aside.
2. Bring water to boiling, add in spare ribs, huai san, yuk zhu, carrot and red dates. Bring the soup to boiling again and then reduce the heat to small.
3. Boil for 2 hours. Towards the end, put in gou zi and boil for another 5 mins. Turn off the heat.
4. Season with salt and white rice wine. Serve.
Other useful references:
山药的保健作用
山药有哪些功用?食用时有哪些注意点？
is there any certain methods when preparing the huai shan? I heard it can be rather slimy?
Sandra: Yes, it is slimy and may cause itchiness. Huai shan is also known as Nagaimo. The answer to your queries can be found in this post: https://food-4tots.com/2010/07/16/nagaimo-and-shrimp-paste/. Hope it helps! 😉
Hi, the yuzhu is the dried ones?
MH: Yes, they are the dried ones. You can refer to this link for the photo. (https://food-4tots.com/ingredients/2/). Hope it helps!
Hi
Is there a substitute for the white rice wine?
Jjluve: If you are preparing this soup for toddlers, just omit this ingredient. 😉
Hi
Is there a reason why we blanch the spare ribs? So we throw the boiling water away and reboil another pot of water for the soup?
Noon: The reason is to get rid of any impurities. Yes, you need to discard the boiling water and reboil another one. Hope it helps!! 🙂
is it a must to add yuzhu? I’m making it for a 17 months toddler..
Cogn: Yuzhu tastes sweet and is neutral in nature. you’re making it for your toddler, it’s best to omit it. Please note that (as mentioned in my “ABOUT” page and “ALL RECIPES” page, my recipes are recommended for kids aged 2.5 years old and above. So, please use them with extra care and make the necessary adjustments if needed. 😉
Hi Ms Low, where do u get such a big double boiler for so much water n ingredients? And the pot for containing the boiler must be even bigger? Thank you 🙂
Ying: This recipe is adapted from a cookbook. I use normal method to boil this soup. 😉
I see, so you use claypot to boil?
Ying: No, I use AMC stainless steel pot. But it is good to use claypot. 😉
Ok many thanks for your advice 🙂
Ying: You’re always welcome! 😉
Hi, do you have the Chinese recipe for the fresh huai shan soup? TIA.
FoodieR: Sorry, I don’t have the recipe in Chinese. You may try google translate. 🙂
Hi,
Can I boil this soup as stock and freeze for 1-2 weeks?
Jean: I don’t recommend freezing Chinese soup. If you want to make soup as stock, you can try my fish stock or chicken stock. 🙂