Mee Sua with Egg in Chicken Soup by Louis Ho

Recipe Link: http://www.noobcook.com/birthday-longevity-noodles/

Papaya Fish Soup with Red Dates by Anna Ng

Method:
Pan fried ma you fish.
Sautée garlic and ginger.
Put in fish, papaya and red dates followed by water.
Simmer for 1 hr.

Salmon Head in Miso Soup by Mary Koh

Method:

1. Marinate salmon head with sesame oil, minced ginger, shao xing wine for 1 hr.

2. Boil water and salt.

3. Throw in salmon heads, 2 garlic (cut 1 big clove into 2 like a bowl), 1 big onion and minced ginger.

4. Boil in thermal pot for 15 mins.

5. Just before putting back into the pot, add in enkoi mushroom & carrots.

6. Add in miso paste just before serving (scoop a bit of soup into a small bowl, dissolve 1 tablespoon of miso paste, pour back into the soup)

7. Sprinkle with spring onion just before u serve.

Cream of Spinach by Mary Koh

Pumpkin Broccoli Cream Soup by Zee Mohamad

Cut pumpkin into pieces. Season pumpkin, onions and garlic with salt and pepper. Bake at 250 degrees F till soft. Steam broccoli. Blend all the vege in food processor. Saute some curry paste in olive oil. Add chicken stock. Add the blended vege. Lastly add a bit of cream. Season to taste.

Creamy Chickpea Soup by Guna Kaye

Ingredients:
Chick peas (soak 2 cups and boil till fluffy inside) or if you are time constrained, get a can version
Butter (about a tbsp)
Onion and garlic (2-3 each)
One carrot
Chicken broth or get a cube if you like (optional)
A generous dash of cream or evaporated milk
A pinch of cumin powder
A wedge of lime
Curry leaves a few
Salt and pepper

Method:
1. Fry onion, garlic and carrot till soft. Follow with 1/3 of chickpea and broth.
2. Blend the other 2/3 chick pea in a blender till creamy.
3. Mix all together and let it simmer 2 minutes.
4. Then sprinkle the cumin, pepper, squeeze in the lime and trust your taste buds for the salt. Add cream. Sprinkle paprika.
5. Toast up some garlic bread sprinkled with parsley.

Tom Yam Goong Soup by Anna Ng

Ingredients:
4 pcs fresh water prawns
20g sliced lemon grass
2 lime leaves, torn
3 coriander roots, crushed
3 straw mushrooms cut into 1/2
6 small hot chillies
10g sugar
20g fish sauce
25g lime juice
250g chicken stock

Method:
1. Boil a pot of chicken stock. Add lemon grass, lime leaves, coriander roots, small hot chillies and cook for a few minutes until fragrant.
2. Add prawns followed by straw mushrooms and boil until cooked.
3. Season with sugar, fish sauce and lime juice and turn off the heat.
4. Transfer to serving bowl, garnish with coriander leaves and dried chillies.

Pork Bone Stew by Yvonne Shee

Recipe Link : http://www.maangchi.com/recipe/gamjatang

For baby: I soak 1kg pork bone with cold water for 2 hour, then boil for 7 mins to clean the impurities, remove and boil with 10 cups water, 2 tbsp korean miso, 1 medium onion, 2 dried shitake mushroom for 1.5 hour.

For adult: I add bean sprout, napa cabbage, mushroom, kimchi, potato and boil for 20-30 mins.

Pumpkin Soup by Lee Kah Inn

Ingredients:

Pumpkin

Yellow onion

Chicken breast

Potatoes

Carrot (optional)

Side skin of the bread (2-3slices of bread skin)

unsalted butter

Method:

1. Fry onion on a pan till translucent. Add some butter. 

2. Add in chicken breast, then potatoes and carrot. Finally, pumpkin. 

3. Add roughly like 2-3 scoops of water and simmer till the taste of vege comes out (when pumpkin is soft and you can see the ' orange' essence of pumpkin).

4. In another pot, boil 2-3 small bowl of water/stock/soup base. When the water is boiled, add in bread skin. Don't put in too much water as you can add more water after blending the soup, otherwise your soup will ended up too watery. 

5. Add in the mixture of vege to pot and let it cook on low heat for 20-30 mins. 

6. Let the soup cool down and blend. 

7. Pour back to pot and heat in low heat. You may add water up to your desired thickness and then season with salt and pepper. 

Mixed Beans Soup by Esther Woo

Boil 2 white radishs + 3 carrots + 6 pcs mushroom + 100gm organic soup mix (bought from Justlife) for 2 hours.

Cabbage Fish Soup by Antonia Tan

Ingredients:
1 big fish head and bones
Long Cabbage
Carrot
Corn
Spring onion
Tofu
Slice fish
Egg

Method:

1. Pat dry the fish head. Season with salt.

2. Heat up wok with some oil. Pan fry the fish head with ginger. Add water to cover the fish head. Boil for 10 mins. 

3. Pour stock in a pot. Add carrot and corns to boil. Can also add some ikan bilis if cooking a big pot of stock. Use small fire to boil.

4. Drain the fish head. Re pan fry it again. Add water to cover it again and boil for 10 mins in wok. Transfer everything to the pot with 1st batch of soup. 

5. Add spring onions.

6. Let it simmer for an hour or til the soup turns to be in white. 

7. Marinate fish slices with light soya sauce, sesame oil and a bit of corn flour.

8. Scoop some stock to a small pot. Add cabbage to boil.

9. When cabbage is soft, add tofu, fish slices and a egg. Pour out to a bowl. Garnish with some fried shallots. 

Fish head and bones are pan fried twice to remove this fishy smell. I tried it with salmon and really no fishy smell.

Vege Kut Teh by Alicia Gan

Ingredients:
- 1 sachet Vegetarian Bak Kut Teh mixed herbs & spices (Refer photo below)
- Vegetarian mutton
- Tofu puff
- Yuk Chuk  玉竹
- Goji berries
- Chinese mushroom (soak & drained)
- Enoki mushroom
- Lettuce
- Fried beancurd sheet
- 1.5ltr of water

Seasoning:
Pinch of salt
1 tbsp Vegetarian oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce (optional) we prefer black black...
1/4 sugar

Method:

1) Place water in pot & add in mixed herbs, chinese mushroom, goji berries, yuk chuk, tofu puff & vege mutton.

2) On high heat, cook for 30 mins.

3) Turn to low heat & cook for an hour.

4) Transfer broth, tofu puff, vege mutton to claypot & add in all mushrooms, lettuce, fried beancurd + seasonings & let it boil.

5) Ready to served with cili padi & fried fritters (yau char kway).

Note: Vegetarian Bak Kut Teh Premix

Salmon Fish Head Papaya Soup by Sook Yee

Ingredients :-
2 salmon fish heads
1 unripe papaya
red dates
few slices of ginger

Method:
1. Pan-fry salmon fish head on both sides in a lightly oiled wok till light brown.
2. Bring a pot of water (2L) to boil. Add all ingredients, bring to boil and then simmer for at least 90 minutes.

Fish Maw Soup by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/01/fish-maw-thick-soup.html

Cough Remedy by Mary Koh

Cough remedy from an acupoint specialist. Tested on my 2 yrs 9 mth old boy 3 days ago. Works like magic, cured the next day.

Ingredients:
1) 川貝Chuan bei $2.50
2) 南杏 nan xin & 北杏 bei xin (mix)- one table spoon
3) 橘餅 ju bin (i think its dried mandarin orange) - half

Method:
Double boil all the above with 2 cups of water (the transparent glass cup we drink kopi in coffeeshop) for 1 hour. Let your child take half portion, the other portion keep in fridge (throw away the ingredient else the nan xin & bai xin will make the drink bitter) assess his situation then if no improvement, warm up & drink again next day.

To give once you HEAR him cough!

DISCLAIMER: THIS MIGHT NOT WORK FOR EVERYONE, MUMMY MARY KOH IS JUST SHARING WHAT WORKS FOR HER CHILD.

Vegetable Soup Stock by Florence Tay

Recipe Link : http://discoverytogether.blogspot.sg/2014/01/si-ens-weaning-diary-vegetable-soup.html

Zucchini & Corn in Potato Broccoli Soup by Phooi Teng

Recipe Link : http://grandmotherskitchen.org/recipes/creamy-potato-broccoli-soup.html

Note:  Omit parmesan cheese in the recipe & separately stir-fry cubed zucchini & corn, add into the soup together with some fresh milk at last stage & simmer for about 5 mins before serving hot with cheddar cheese & pasta.

Chinese Mustard Soup by Chin Pei Ng

Method:
2 Chinese mustard (small), 2 tomatoes, spare ribs and 2-3 slices of ginger. Boil for 1-2 hours or longer. Then salt to taste.

Chicken Stock / Soup by Maureen Fletcher

Ingredients:
Chicken carcass (remove skin, rub with salt to remove slime and wash off salt with running water)
Ikan bilis (put inside soup pouch, easy to remove)
Carrots
Potatoes
Red dates
Wolf berries
Onions
Celery

Sautée the onions first and then add water and the chicken and ikan bilis to a boil. Add vegetables and wolf berries and red dates. Boil for min 2 hrs.

Chicken carcass, leeks, carrots, parsnip, onions and bay leaves.

Dried Scallops and Eggs Soup by Chiu Bee Kuan

Method:
- Rinse some small dried scallops, soak in water (just enough to cover) and set aside.
- Boil some ikan bilis in about 800ml of water for 10 mins and filter away the ikan bilis to get clear stock
- Pour the dried scallops with water into the above stock, boil for another 10 mins.
- Beat 2 eggs, pour in a spiral manner, do not need to stir after that, cover the lid and turn off the fire.
- Before serving, add a few drops of sesame oil, sprinkle some white ground pepper and top with corianders/ fresh parsley.