Soup Recipes for Kids
Broccoli Chowder
Serves Serves about 4 persons
Ingredients
Broccoli230 grams
Stock2 cups
Egg white, beaten3
Spring onion, dicedSmall amount
Black fungus, soaked and shreddedSmall amount
(Remark: 1 cup is about 240ml)
Seasoning
SaltSmall amount
Sauce
Corn flour3 tablespoons
Water½ cup
Method
  • Rinse broccoli. Cook in boiling water until done. Cut into small pieces.
  • Bring stock to boil. Add broccoli and black fungus. Stir in egg white. Season with salt. Thicken stock with corn flour sauce. Sprinkle with spring onion.
Nutrition Tips
  • Due to the high fat and salt content, canned stock is not recommended. Instead, clear broth can be made with lean pork or skinless chicken and visible fat should be removed before use.
Pumpkin, Tomatoes, Red Beans and Lean Pork Soup
Serves Serves about 6-8 persons
Ingredients
Pumpkin480 grams
Tomatoes2 pieces (250 grams)
Red beans40 grams
Dried tangerine peel1 piece (approx. 3 grams)
Lean pork320 grams
WaterAs appropriate
Seasoning
SaltSmall amount
Method
  • Peel and core the pumpkin. Rinse and cut into thick chunks.
  • Rinse and cut the tomatoes.
  • Rinse and drain the red beans. Rinse the dried tangerine peel.
  • Rinse and blanch the pork.
  • Boil the water over high heat. Add in all the ingredients and bring to boil. Continue boiling over medium heat for 1.5 hours. Season to taste with salt.
Nutrition Tips
  • This soup is rich in vitamin A and dietary fibre. Part of the pumpkin will become mushy in the soup. When eaten together with the tomatoes and red beans, the soup can help increase the energy and nutrient intakes.
  • Besides red beans, dried beans like soy beans and black-eyed peas, etc. can be added to increase the soluble fibre content.
Snakehead Mullet Soup with Apples and Water Chestnuts
Serves Serves about 8-10 persons
Ingredients
Apples 4 medium
Water chestnuts8 pieces
Snakehead mullet (or other types of fish)450 grams
Pork shank300 grams
Dried tangerine peel, soaked1 piece
Ginger 2 slices
Water12 cups
(Remark: 1 cup is about 240ml)
Seasoning
Saltsmall amount
Method
  • Peel apples and remove seeds. Rinse and cut into large pieces.
  • Wash pork shank and scald.
  • Dress and rinse fish. Wipe off excess water. Fry to golden brown with ginger.
  • Boil 12 cups of water in pot with all ingredients over high heat for half an hour. Switch to medium heat for another hour. Season with salt and serve.
Nutrition Tips
  • Fish can be put in a soup bag before cooking to reduce the risk of choking among children.
Chayote, Flathead Fish, and Lean Pork Soup
Serves Serves about 6-8 persons
Ingredients
Chayote 640 grams
Lean pork160 grams
Fox nuts40 grams
Flathead fish240 grams
Vegetable oil 1 tablespoon
Ginger 2 slices
WaterAs appropriate
Seasoning
SaltSmall amount
Method
  • Rinse and cut the chayote into wedges.
  • Rinse and blanch the pork. Rinse and drain the fox nuts.
  • Wash the fish. Fry the ginger with oil in a non-stick wok / pan and fry both sides of the fish until golden.
  • Boil the water over a high heat. Add in all the ingredients. Bring to boil, then turn to low heat and continue boiling for 2 hours.
  • Season to taste with salt.
Nutrition Tips
  • Fish and lean pork are rich in protein. Those who do not have a good appetite are advised to also eat the soup ingredients to increase the nutrient intake.
  • Ginger can be added to the soup to mask the fishy taste of the soup for those who do not like the fishy taste.
  • Fish can be put in a soup bag before cooking to reduce the risk of choking among children.
Chinese herbal soup (“Ching Po Leung” soup) with lean pork
Serves Serves about 4 persons
Ingredients
"Ching Po Leung" soup mix1 packet
Lean porkabout 160g
Water7 to 8 glasses
(Remark: 1 glass is about 240ml)
Method
  • Wash the lean pork, then blanch it in hot water. Set aside.
  • Wash all the ingredients in the "Ching Po Leung" soup mix packet. Set aside.
  • Pour water into the pot and add all the ingredients.
  • Bring all the ingredients to the boil over high heat, then simmer over medium heat for 2 hours and serve.
Corn and carrot soup with chayote and lean pork
Serves Serves about 4 persons
Ingredients
Corn1 stalk
Carrot1
Chayote1
Lean porkabout 160g
Dried dates2
Water7 to 8 glasses
(Remark: 1 glass is about 240ml)
Method
  • Wash the lean pork, then blanch it in hot water. Set aside.
  • Wash the dried dates. Set aside.
  • Peel the carrot and husk the corn. Wash and cut them into slices. Set aside.
  • Wash and core the chayote. Cut it into sections and set aside.
  • Pour water into the pot and add all the ingredients.
  • Bring all the ingredients to the boil over high heat, then simmer over medium heat for 2 hours and serve.

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