Follow 'Mengdi Cuisine' for daily updates on ingredients, recipes, cooking techniques, and restaurant business insights. Featuring over a thousand recipes and competitive catering startup plans – private message us now!

Enjoy a healthy Spring with these 7 Cantonese Soups! Share this week's variety of soups, perfect for soup lovers.

First: Seaweed Tomato Soup

Ingredients: 20g dried kelp, 300g tomatoes, salt to taste, edible oil, 3 slices of ginger.

The above ingredients can serve 3-4 people.

1. First, soak the dried kelp in water for a while; wash the tomatoes and cut them into small pieces for later use.

2. Pour 1250ml of water (about 5 bowls) into the pot, add 3 slices of ginger, bring to a boil over high heat, then add the soaked kelp and boil for a short time.

3. Then add the tomato pieces and cook until just tender, season with appropriate amount of salt and edible oil, and bring to a boil again.

Second: Braised Pork Ribs with Lotus Root

Ingredients: 500g lotus root, 400g pork ribs, salt to taste, 3 slices of ginger.

1. Wash and slice the lotus root, cut into segments, and soak in diluted salt water for about 15 minutes; wash and cut the pork ribs.

2. Put the cut pork ribs into a clay pot, add 3 slices of ginger and about 2500ml of water, bring to a boil over high heat, then add the lotus root segments, reduce the heat and simmer for about 1.5 hours, season with appropriate amount of salt before eating.

Third: Scallion Chive and Clam Soup

Ingredients: 200g scallion chive, 300g clams, 5g ham, salt to taste, edible oil, 3 slices of ginger.

1. Wash and cut the scallion chive, wash and set aside the clams and ham.

2. Add about 1250ml of water to the pot, add ginger, bring to a boil, add the scallion chive, cook until the clams are cooked, season with appropriate amount of salt.

Fourth: Lingzhi Ginseng Health Soup

Ingredients: 30g dried shiitake mushrooms, 30g dried white yam, 30g peanuts, half a chicken, 20g dried lingzhi, 20g goji berries, 2 dates, salt to taste.

1. Soak the materials for 20 minutes, wash the soaked materials, put the chicken into the pot and cook for 2 minutes, clean the fluff on the chicken.

2. Put all the materials and chicken into the pot, put the lingzhi into the soup bag, add 2L water, boil over high heat, reduce the heat and simmer for 2 hours.

Fifth: Black Fungus and Chicken Soup

Ingredients: Chicken, Black Fungus (pre-soaked), Goji Berries, Red Bean, Salt, Green Onion, Ginger, Liquor, Salt.

1. Wash the chicken, cut the whole chicken into pieces and cook in boiling water for 1 minute, take it out and wash again, wash the red bean and mix it with the fungus, green onion, ginger, goji berries and put it in the chicken belly.

2. Add sufficient water to the pot, put the chicken into the pressure cooker, season with salt and pour in liquor, cover the lid and cook over high heat until it boils, then reduce the heat and simmer until it is rotten, then it's ready.

Sixth: Mango Peanut Chicken Claw Soup

Ingredients: 1 mango, 8 chicken claws, 50g peanuts, 3 slices of ginger, 1 spoon of salt, water to taste.

1. Prepare the ingredients in advance. Wash and soak the peanuts for half an hour; cut the mango into large pieces; wash and peel the chicken claws, cutting off the nails.

2. Add water to the pot and bring to a boil, add the chicken claws to blanch for a while, then wash them off.

3. Add the clay pot with sufficient water, put in the chicken claws, add ginger slices, soaked peanuts, cover with lid and cook over high heat for half an hour, then add the cut mango, cook for another half hour or until the mango is soft, finally add salt to taste.

Seventh: Clear Braised Lemon Lamb Shank Soup

Ingredients: 750g lamb shank, 100g dried winter mushroom, 300g pork ribs, 1 lemon, 50g ham, 1000g stock, pepper, salt, a little green onion, flavor enhancer, white vinegar.

1, Wash and remove the hair from the lamb shank, cook it with boiling water for 1 minute, take it out and wash it again, cut the lamb shank, put it in the soup.

2, add the pork ribs, dried winter mushroom, ginger, green onion, salt, liquor and stock, steam until the lamb shank is rotten.