3 easy-to-make and delicious soups for the 7th lunar month feast

Perhaps, everyone wants to have a neat and thoughtful Full Moon offering tray with many delicious and colorful dishes. However, if you are a busy person or want to make the offering tray yourself with dishes that are not too complicated and time-consuming, please refer to the recipes of these soups.

1. Baby back ribs and taro soup

Necessary materials

- 500g spare ribs, 300g taro, 2-3 green onions, a little cilantro, shallots.

- Spices: salt, seasoning powder, pepper, sugar.

- Filtered water: about 1.5 - 2 liters.

How to do it

First, you need to choose fresh, delicious baby ribs, wash them thoroughly under cold water to remove dirt and remaining blood. After washing, the ribs will be cut into bite-sized pieces, not too large so that when stewed, they can quickly absorb the spices and become soft and beautiful. Next, prepare a pot of clean water, put it on the stove and boil. When the water boils, put the baby ribs in to blanch for about 3-5 minutes.

Next, take the prepared yam, peel off the outer skin, wash under cold water and cut into bite-sized pieces. After cutting, soak the yam in clean water with a little salt to prevent darkening and keep the beautiful color.

Next, you put a pot on the stove, add a moderate amount of cooking oil and wait for the oil to heat up. When the oil is hot, add the chopped shallots and fry until fragrant. When the shallots start to turn golden brown and give off a fragrant smell, you quickly add the blanched spare ribs into the pot, stir well so that the ribs are firm and absorb the spices. Then, you add a sufficient amount of filtered water to the pot of ribs and bring to a boil.

When the water in the pot boils again, reduce the heat to low and continue to simmer the ribs for about 30 minutes. During this time, the broth will gradually absorb the flavor from the ribs, becoming sweet and rich. You should check the pot of soup occasionally and adjust the heat to avoid boiling over or over-simmering, which will cause the broth to lose its natural delicious flavor.

After 30 minutes of simmering, add the yam to the pot of soup and continue to cook. Note that the yam does not need to be cooked for too long because it is very soft and easy to break. You just need to cook until the yam is soft and can be easily mashed with chopsticks.

When both the ribs and the yams are tender, season to taste. Add salt, seasoning powder, pepper and a little sugar to adjust the flavor of the soup to your liking. Everyone has their own taste, so you need to adjust the amount of seasoning accordingly. Gently stir to blend the spices into the pot of soup.

Finally, when you are satisfied with the taste of the soup, turn off the stove and sprinkle chopped green onions and cilantro into the pot. Green onions and cilantro not only add fragrance but also make the color of the soup more attractive and beautiful. Ladle the soup into bowls and arrange carefully on the serving tray.

Note, depending on the characteristics of each type of ingredient available in the area you live in, you can adjust the amount of spices as well as the preparation method so that the soup achieves the best flavor you desire.

Photo: Vu Thu Huong

2. Winter melon soup

Necessary materials

- 1 squash (about 500g).

- A little green onion, a little cilantro, 1 minced shallot.

- Salt, seasoning powder, pepper (to taste), 2 liters of water.

How to do it

To make delicious squash soup, first prepare the squash by peeling off the outer skin, removing the inside seeds and cutting into bite-sized pieces for easy cooking and enjoyment.

Next, take some chopped shallots and fry them in a pan with a little cooking oil until they turn golden brown and give off a pleasant aroma. Next, prepare the broth by pouring water into a pot and bring it to a boil, then slowly add the squash into the pot of boiling broth again. Make sure the squash is cooked until tender, then season the soup with salt, seasoning powder and black pepper to your taste to create a harmonious and rich flavor.

While the soup is simmering, prepare the spring onions and cilantro by rinsing them under cold running water, then chopping them to retain their fresh flavor. Once the soup is boiling again and the squash is tender, gently turn off the heat and add the spring onions and cilantro to the pot of soup to create a rich aroma and eye-catching color to the dish.

Finally, ladle the soup into separate bowls and place them on the serving tray.

Photo: Vu Thu Huong

3. Morning glory flower soup with shrimp

Necessary materials

- 200g passion flower, 150g fresh shrimp, 1 liter of chicken broth or water, 2 shallots.

- Spices: salt, MSG, seasoning powder, pepper, green onion.

How to do it

Starting with the passion flower, you need to remove the old and inedible parts, then wash it under running water to remove any dirt. After peeling the shrimp and removing the head and black thread on the back, it needs to be washed again to ensure freshness. Chop the shallots to prepare for the fragrant frying step. Wash the green onions and cut them into bite-sized pieces.

Frying shallots is an important step to create the characteristic flavor of the soup. Place the pan on the stove, add a little cooking oil and wait for the oil to heat up. When the oil is hot, add the chopped shallots and fry until fragrant, until the shallots turn golden brown and give off an attractive aroma, then add the prepared shrimp and stir-fry. Stir-fry the shrimp until they turn a beautiful orange color, making sure the shrimp are cooked and attractive.

You can use chicken stock for a richer flavor or use water if you want to keep the dish lighter. Pour the stock (or water) into the pot with the stir-fried shrimp, place on the stove and bring to a boil.

When the broth boils, reduce the heat to simmer. At this stage, you need to season the soup to suit your taste, using salt, MSG and seasoning powder in just the right amount to create a balanced, rich flavor.

When the soup has been seasoned to taste, add the washed passionflowers. Remember to only bring it back to a boil and immediately turn off the heat so that the passionflowers do not become mushy, but still retain their crunchy texture and bright green color, making the soup more appealing.

The decoration and embellishment stage adds flavor to the dish. Chopped green onions are sprinkled on the surface of the soup, along with a little ground pepper to create a fragrant aroma that stimulates the taste buds. The soup is now complete. Gently ladle the soup into each bowl, carefully arrange on the tray.

Photo: Vu Thu Huong

Good luck making the soup!

Source: https://giadinh.suckhoedoisong.vn/3-mon-canh-de-lam-va-ngon-mat-cho-mam-co-ram-thang-7-172240816091049776.htm