Simmering soup is a slow cooking technique for chinese soups which is simple and easy.
What is a simmer? It is to cook something at boiling point (about 100 degree celsius or 212 degree fahrenheit). To start a simmer, bring water to a boil, then adjusts the heat down until gentle bubbling.
Simmering soup is a gentler way to cook soup than boiling because vigorous bubbling toughens meat and damage vegetables. Chinese soups can be simmered from 1 to 4 hours. It has been found that soups that has been simmered for 1 to 2 hours contain the highest level of nutrients.
Chinese soups can be simmered over the stovetop using any soup pot. However, a heavy-base soup pot can help reduce the chance of ingredients settling to the bottom and burning. Most importantly, you won't have to keep stirring the soup.
If you are using some chinese herbs in the soup, it is also important to avoid using stainless steel, aluminium or copper pots. Some herbs react chemically with the pots.
It may be easier if you use a slow cooker to simmer soup. My grandma makes a lot of chinese soups using the slow cooker.
A slow cooker can automatically adjusts the heat to just below boiling point and free your time and hands because you don't have to stay with the soup. The inner pot is made of glazed clay and will not react to any ingredient including chinese herbs.
More information about the slow cooker.
How much water should I use?
Some recipes do not tell you how much water to use when slow cooking soups. This is common with family recipes because many chinese mothers cook by experience and gut feel.
The general rule of thumb is 3 times the weight of the main soup ingredient. However, some people like soups with stronger flavour while others prefer lighter clearer soups. So, adjust the amount of water according to your preference.
There are bound to be miscalculation sometimes when measuring the amount of water needed. In the event that the soup seems to be drying up, add hot water to lessen the impact of the change in cooking temperature.
It is better to add more hot water than use a lot of water in the beginning because it is much harder to reduce liquid without overcooking.
Parboiling
An important preparation step for simmering soup is parboiling.
To parboil means to partially cook an ingredient. Root vegetables and meat ingredients like pork, beef, and poultry should be parboiled before putting them in the soup.
Parboiling meat gets rid of blood and some of the fat. Have you noticed that soups become murky when you add raw meat or bones without parboiling first? There are froth and bits floating on the surface.
See all the froth floating in the soup?
It is okay if you don't mind. But most people would strain the soup or scoop the froth and bits up. Save yourself the trouble and time by parboiling your meats first.
To parboil, place ingredients in a pot together with cold water. Use high heat and boil for about 10 minutes.
Some recipes for simmering soups
Astragalus pork soup
Some common chinese herbs including astragalus, and pork ribs simmered in a magic thermal cooking pot for 4 hours
Astragalus vegetable soup
Carrot, potato, broccoli and corn simmered with astragalus for 20 minutes
Beef shank soup with goji and longans
Search for other soup recipes
