Cantonese people always have some soup with meals (I think)

[boomchakabowwow]

growing up. seemed like we always had soups. banquets,,yup some soup. my stepdad, I don't think I have ever seen him drink a glass of water or anything at the dinner table. he always had some clear broth soup going.

I was just a dork kid, and my mom didnt explain the soup thing to me. I grew up calling them ALL "Chinese herb soups". the varieties are endless. most are pork broths or chicken broths with a cornucopia of odd spices. dried apricot pit hearts, dried bokchoy, gogi berries, dates..etc. some ingredients look like tongue depressors at the doctors offices. heck, that is what I called them growing up. about 10 years ago, I was rummaging around in a Chinese grocery store and I saw them. pre-packaged herb packages!! lots of varieties. 20 of them sometimes. I can't read Chinese, so I just flat out guessed.

add water, add a black skinned chicken, a nob of fresh ginger and it was EUREKA! even my mom at her last visit was surprised. she has jars of the individual spices..I just buy a pack, and hope for the best. haha...I kinda remember the spices to look for from my stepdad days.

I make a gallon and freeze them in quart containers. just a coffee mug of the stuff for a light breakfast on a coldass morning is super good.

Me, I still prefer a big glass of water with my meals, but my stepdad (RIP), the man knew soups!!

 

[parbaked]

Growing up in Hong Kong we had soup with most every Cantonese dinner.
Restaurants offered "lai tong" or "free soup", usually an herby broth, to each table.

Japanese home cooking is often based on "Ichiju Sansai" or One Soup; Three Dishes, where a home meal should include rice, soup and three side dishes.

 

[dchang21]

i think soup with meals on a daily basis is for grandma and grandpa..
younger folks wash their meals down with a coke zero..

that being said, if you believe in chinese medicine, then you'll drink anything in front of you even when it's been cooking in dried twigs and leaves that some custodian swept up in the park..

 

[Shokupan]

For me, I sometimes add hot water, a few fish balls, and a handful of A-choy to a dirty stir fry pan. Soup and a clean pan all in one.

 

[jakuda]

my favorite cantonese soup my mom made when I was growing up was "ching bo leung". I had her write out the herb and ratios for me so I could archive it for future generations. Only much later did I find the pre-measured herbal packs.

 

[Michi]

Those packs are good value. I usually pick some up when I'm at the Asian shopping centre.