Cantonese Double-Stewed Soup Recipe

Pork bones: These provide a rich, meaty base for the soup.

Dried scallops: These add a deep umami flavor and are a staple in Cantonese cuisine.

Dried shiitake mushrooms: These mushrooms contribute a robust, earthy taste to the broth.

Ginger: Sliced ginger adds a warm, spicy note and helps balance the flavors.

Garlic: Smashed garlic cloves infuse the soup with a subtle, aromatic depth.

Water: The base liquid for the soup, which will absorb all the flavors from the ingredients.

Salt: Used to season the soup to taste.

When preparing dried scallops and shiitake mushrooms, make sure to soak them in warm water until they are fully softened. This not only rehydrates them but also helps to release their flavors more effectively into the soup. Additionally, the soaking water can be strained and added to the broth for an extra depth of flavor.

• pork bones - Substitute with chicken bones: Chicken bones provide a similar depth of flavor and richness to the broth.

• dried scallops - Substitute with dried shrimp: Dried shrimp offer a similar umami flavor and can be found more easily in some regions.

• dried shiitake mushrooms - Substitute with fresh shiitake mushrooms: Fresh shiitake mushrooms can provide a similar earthy flavor, though you may need to use more to match the intensity.

• sliced ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• smashed garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of smashed garlic.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the soup compared to plain water.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a deeper umami flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.
• Transfer the soup into airtight containers. Use containers that are appropriately sized for the amount of soup you have. This minimizes air exposure and helps maintain freshness.
• Label each container with the date of preparation. This ensures you keep track of how long the soup has been stored and helps you use the oldest batches first.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the soup fresh and ready to reheat.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to use, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the quality of the soup.
• Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the soup from sticking to the pot.
• Avoid reheating the soup multiple times. Each reheating can degrade the quality and safety of the soup. Reheat only the portion you plan to consume.
• If you notice any off smells, unusual textures, or discoloration, discard the soup. These are signs that the soup may have spoiled.
• Consider portioning the soup into single-serving containers before freezing. This makes it easier to reheat just the right amount and reduces waste.

• Gently reheat the Cantonese double-stewed soup on the stovetop. Place the soup in a pot and warm it over medium-low heat, stirring occasionally to ensure even heating. This method preserves the delicate flavors of the dried scallops and shiitake mushrooms.

• Use a microwave for a quick reheat. Transfer a portion of the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot throughout.

• For a more even reheating, consider using a double boiler. Place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is heated through. This gentle method helps maintain the texture of the pork bones and other ingredients.

• If you have a slow cooker, you can reheat the soup on the low setting. Pour the soup into the slow cooker and heat for 1-2 hours, stirring occasionally. This method is perfect if you have some time and want to keep the soup warm for an extended period.

• For an added burst of flavor, reheat the soup in a pot and add a splash of soy sauce or a few drops of sesame oil just before serving. This can enhance the savory notes of the soup and give it a fresh twist.

• Large pot: Used to combine all the ingredients and simmer the soup for an extended period.

• Blanching pot: Used to blanch the pork bones in boiling water for 5 minutes.

• Strainer: Used to drain the soaked dried scallops and shiitake mushrooms.

• Knife: Used to slice the ginger and smash the garlic.

• Cutting board: Used as a surface to prepare the ginger and garlic.

• Measuring cup: Used to measure the water and other ingredients accurately.

• Tongs: Used to handle the pork bones during the blanching process.

• Ladle: Used to serve the hot soup.

• Bowl: Used to soak the dried scallops and shiitake mushrooms in warm water.

• Timer: Used to keep track of the 2-hour simmering time.

Blanch the pork bones ahead: Blanch the pork bones in advance and store them in the fridge to save time on the cooking day.

Soak ingredients overnight: Soak the dried scallops and shiitake mushrooms overnight to ensure they are ready to use immediately.

Use a slow cooker: Transfer all ingredients to a slow cooker and let it simmer while you focus on other tasks.

Pre-slice ginger and garlic: Prepare and store sliced ginger and smashed garlic in an airtight container to speed up the process.