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Chinese Black Bean Soup

   

Chinese Black Bean Soup
Nourishing Chinese Soup: Black Bean Soup

Black bean soup (黑豆汤) is one of my favourite Chinese soups. Black beans (also known as black turtle beans due to their shiny, dark, shell-like appearance) are super nourishing, they have a deep “meaty” taste akin to mushrooms, and are packed with antioxidants. They are also known to be an excellent source of cholesterol-lowering fiber and high quality protein. Pregnant women love to consume this soup during their pregnancy and confinement. My mum used to cook this soup quite often when I was young so this is comfort food for me. It never fails to perk me up when I am feeling tired. I also like the fact that this soup does not require many ingredients and is so easy to make.

Ingredients
(Makes 2-3 bowls)

- 200g pork ribs
- 1 dried cuttlefish
- 2 litres water
- 150g black beans, rinsed thoroughly till water runs clear
- 8 red dates

Chinese Black Bean Soup
Some of the ingredients

Directions
1. Blanch pork ribs in boiling water to remove scum.
2. Place blanched pork ribs, and the rest of the ingredients in a pot.
3. Bring into a rapid boil for about 10 minutes, and then simmer on lower fire for approximately 50 minutes. Season with a bit of salt if preferred.

Cooking Note: When I normally cook Chinese soups especially those containing Chinese herbs, it’s usually preferred to simmer the soup for a long time to bring out the flavours. But in the case of the black bean soup, I personally find that once the flavours come out, the soup is sweet upon tasting and the water is reduced significantly, you don’t have to continue simmering for hours. This is because the black beans absorb the water and boiling accelerates it, so you won’t be left with much soup if you were to simmer it for hours. Besides boiling, you can try slow cooking or double boiling.

Further reading on black beans
- The Chinese Soup Lady
- Wikipedia
- WHFoods

Black Bean Soup
A spoonful of goodness

I’m sending this nourishing soup to Lori Lynn – Taste with the Eyes who is the hostess this month for My Legume Love Affair 11th Helping, a legume-cooking food event started by my dear friend Susan aka The Well-Seasoned Cook.

By the way, regular visitors may have noticed the new look of my food blog. The previous design was quite plain and I have been wanting to revamp it for a while. I’m so glad it is finally done and I’m quite pleased with it. I hope you find the new design more pleasing and easier to use. Do give me some feedback if you have any ;)


                                           

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61 Responses to “Chinese Black Bean Soup”

  1. foodbin — May 18, 2009 @ 3:14 pm

    one of my fave soup-tq for sharing.

    Reply

  2. didally — May 18, 2009 @ 3:55 pm

    Call me mountain tortoise. I haven’t had any black bean soup before. lol. This is a simple recipe, I should try this out some time. :-)

    Thumbs up for the new layout!! Love it, it’s very refreshing. Revamping my blog layout has been in my to-do list for the longest time. :|

    Reply

    • wiffy replied: — May 19th, 2009 @ 10:25 am

      Thanks girl, I look forward to your updates… It’s been so long since you posted. Don’t make us wait so long! :wink:

      Reply

  3. tigerfish — May 18, 2009 @ 7:46 pm

    Another mountain tortoise here! Have not had black bean soup before. Time to buy some now :) …wait wait….I do have canned black beans but I used it “Western” style.

    Nice refreshing new template.

    Reply

    • wiffy replied: — May 19th, 2009 @ 10:25 am

      I’m a mountain tortoise too coz I have not tried the “western” style before :halo:

      Reply

  4. lisaiscooking — May 19, 2009 @ 5:11 am

    I’ve been craving Mexican black bean soup lately, but I’ve never tried Chinese black bean soup. Now, I want to make both!

    Reply

  5. I don’t believe this is possible, I was cleaning up my kitchen cupboard and realised I have 2 packs of black bean instead of one, so forgetful and was thinking to make a blk bean soup and need to find a recipe and there I go, your recipe just arrived in my mailbox, I am so happy, gotta try asap. Thanks for sharing! I may have to skip the dried cuttlefish though if I can’t find them here in Switzerland.

    Reply

    • wiffy replied: — May 19th, 2009 @ 10:27 am

      We have telepathy! Don’t worry about the cuttlefish as it’s completely optional … it helps to make the sweet a little more sweet. You can also add dried scallops if you have. Hope you like it ;)

      Reply

      • Janet_Gourmet Traveller 88 replied: — May 26th, 2009 @ 9:17 pm

        Hi Wiffy, I am going to make this soup today : ) Look forward to it. Do you eat all the beans & pork? I may eat some but not all most probably.

        • wiffy replied: — May 27th, 2009 @ 12:40 am

          Give me your feedback after you tried ok? I tried to eat most of the beans and just a bit of the pork, hehe… :halo:

  6. Wandering Chopsticks — May 19, 2009 @ 10:35 am

    I’ve never had this as a savory soup, only dessert soup.

    Like the new redesign!

    Reply

  7. Pink Parisian — May 19, 2009 @ 10:39 am

    I love this soup! My late grandma used to boil it often. Thanks for reminding me of it and I love the new look :)

    Reply

  8. Jun @ IndoChine Kitchen — May 19, 2009 @ 10:41 am

    Love the new look!!!

    What a great looking bowl of soup. Don’t believe I had that before.

    Reply

  9. beachloverkitchen — May 19, 2009 @ 1:52 pm

    never try BBS b4!! I bet this soup must taste yummy!! like your new template!!

    Reply

  10. Ellena — May 19, 2009 @ 2:23 pm

    Wow…this is sure one of my favour soup of all.. I love the taste of blackbean and chicken feets soup…. sometime i will add some peanut to cook with it together… :) Thanks for sharing your version of black bean soup…..

    Reply

    • wiffy replied: — May 20th, 2009 @ 3:43 pm

      I’ve heard of peanut + chicken feet but not with black beans. It sounds like an interesting combo :)

      Reply

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