Dong Gua Zi Cai Tang

Dong Gua Zi Cai Tang Recipe from Hong Kong | White Gourd & Dried Shrimp Soup

Region / culture: Hong Kong | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Dong Gua Zi Cai Tang is a traditional Chinese soup made with white gourd, dried shrimp, and laver. This light and refreshing soup is perfect for a hot summer day or as a starter for a meal.

History

This recipe has been passed down through generations in Chinese households as a way to enjoy the flavors of the sea and the earth in a simple and nourishing soup.

Ingredients

400 g white gourd
30 g dried shrimp
some laver
3 slices of ginger
0.5 tbsp yellow wine
2 tbsp salt
1 tbsp sesame oil
a stalk of chopped spring onion

How to prepare

Peel the white gourd and remove the seeds, then cut it into large dices.
Soak the dry shrimps in hot water for 10 minutes.
Heat a pot with approximately 1 liter of water and add the diced white gourd. Cook over high heat.
Add the soaked dry shrimps, ginger, and wine to the pot. Boil over medium heat for 15 minutes.
Add salt and stir well. Pour the soup into a large bowl and add sesame oil.
Tear the laver into small pieces and sprinkle it on the soup along with chopped spring onion.

Variations

Add tofu cubes for extra protein.
Use chicken broth instead of water for a richer flavor.
Garnish with cilantro or mint for a fresh twist.

Cooking Tips & Tricks

Be sure to remove the seeds from the white gourd before cutting it into dices.

- Soaking the dried shrimp in hot water helps to rehydrate them and bring out their flavor.

- Adding the laver and chopped spring onion at the end gives the soup a fresh and vibrant finish.

Serving Suggestions

Serve Dong Gua Zi Cai Tang as a light starter before a meal or as a main dish with steamed rice.

Cooking Techniques

Boil the soup over medium heat to allow the flavors to meld together.

- Stir in the sesame oil at the end to preserve its delicate flavor.

Ingredient Substitutions

Substitute zucchini for white gourd if it is not available.

- Use dried scallops instead of dried shrimp for a different flavor profile.

Make Ahead Tips

You can prepare the soup base ahead of time and add the laver and spring onion just before serving.

Presentation Ideas

Serve Dong Gua Zi Cai Tang in individual bowls garnished with a sprig of fresh herbs for a beautiful presentation.

Pairing Recommendations

This soup pairs well with steamed rice and a side of stir-fried vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Dong Gua Zi Cai Tang contains approximately 150 calories.

Carbohydrates

The white gourd in this soup is a good source of carbohydrates, providing energy for your body.

Fats

The dried shrimp and sesame oil in this soup add healthy fats to your diet, which are essential for brain function and hormone production.

Proteins

The dried shrimp in this soup is a good source of protein, which is important for muscle growth and repair.

Vitamins and minerals

The white gourd in this soup is rich in vitamins A and C, which are important for immune function and skin health.

Alergens

This recipe contains shellfish (dried shrimp) and sesame oil, which may be allergens for some individuals.

Summary

Dong Gua Zi Cai Tang is a nutritious and delicious soup that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Dong Gua Zi Cai Tang is a simple and nourishing Chinese soup that combines the flavors of the sea and the earth in a light and refreshing broth. Enjoy this soup as a starter or main dish for a delicious and nutritious meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Dong Gua Zi Cai Tang. It was a warm summer day, and I was visiting my friend Mei Ling's house for lunch. Mei Ling was known in our neighborhood for her incredible Chinese cooking skills, and I always looked forward to trying out her new creations.

As I entered Mei Ling's kitchen, I was immediately enveloped in the fragrant aroma of ginger, garlic, and spices. The table was laid out with an array of colorful dishes, each more enticing than the last. But it was the large pot of Dong Gua Zi Cai Tang that caught my eye. The soup was a vibrant green color, with small chunks of winter melon floating in a savory broth.

Mei Ling noticed my interest and smiled warmly. "Ah, you must try my Dong Gua Zi Cai Tang," she said. "It's a traditional Chinese soup that is both nourishing and delicious."

I eagerly accepted a bowl of the soup and took my first spoonful. The flavors exploded in my mouth – the sweetness of the winter melon, the umami of the dried shrimp, and the slight heat of the ginger and garlic. I was instantly hooked.

"Mei Ling, this is amazing," I exclaimed. "I must learn how to make this soup. Will you teach me?"

Mei Ling's eyes twinkled with delight. "Of course, my dear friend. I learned this recipe from my own grandmother, who passed it down through the generations. I would be honored to share it with you."

And so, that day marked the beginning of my journey to master the art of Dong Gua Zi Cai Tang. Mei Ling patiently guided me through each step of the recipe, teaching me the importance of using fresh ingredients, balancing flavors, and simmering the soup slowly to allow the flavors to meld.

Over the years, I perfected my own version of Dong Gua Zi Cai Tang, incorporating my own twists and tweaks to make it uniquely mine. I shared the soup with my family and friends, who always raved about its delicious taste and comforting warmth.

But it wasn't just Mei Ling's recipe that inspired me to become a skilled cook. Throughout my life, I had the privilege of learning from many talented chefs and home cooks, each of whom shared their own recipes and techniques with me. From my own mother's hearty stews to my neighbor's fragrant curries, I absorbed every bit of knowledge like a sponge, eager to expand my culinary repertoire.

One particularly memorable experience was when I traveled to China to visit my aunt, who lived in a small village in the countryside. She taught me how to make traditional dumplings from scratch, using a simple yet flavorful filling of pork, cabbage, and ginger. We spent hours shaping the dumplings by hand, creating plump little pockets of goodness that we steamed and fried to perfection.

As we sat down to enjoy our meal together, my aunt looked at me with pride in her eyes. "You have a gift for cooking, my dear," she said. "Never stop learning and experimenting in the kitchen. Food is a language that connects us all."

Those words stayed with me, guiding me as I continued to explore new recipes and cuisines. I delved into the world of Italian pasta dishes, French pastries, and Indian curries, each time adding a new layer of flavor and technique to my cooking repertoire.

And so, as I look back on my journey to master the recipe for Dong Gua Zi Cai Tang, I am filled with gratitude for all the wonderful people who have shared their knowledge and passion for food with me. Each recipe I have learned is a treasure, a piece of history and culture that connects me to the world around me.

As I ladle out bowls of Dong Gua Zi Cai Tang for my family and friends, I know that I am passing on a piece of myself – a love for food, for tradition, and for the joy of sharing a delicious meal with those we care about. And for that, I am truly grateful.