Broth for the soul

If you were a Cantonese, you would know very well what is the most essential cuisine on the dining table. It is soup, home-cooked soup! Most Asian Chinese is aware that Cantonese, one of the many Chinese ethnic groups, is apt at making soups.  As Cantonese, we usually simmer soups over low fire or double-boil them for a few hours to bring out the essence of its ingredients.  We believe in brewing soups that befit the seasons of the year so as to derive the best health benefits from these nutritious soups.  In dry seasons, we take soups that moisturise the lungs; and in cooler weather, we concoct and drink soups that help warm our body to fight the cold.  These soups are generally rich in contents as we will add traditional Chinese herbs to enhance the goodness of these soups. Despite the richness, Cantonese soups tend to be lighter as compared to thick & creamy-based broths like minestrone or mushroom soup.  Drinking soup before the main meal has been a habit and a lifestyle for most Cantonese.  And in the modern context, it also serves as a dietary therapy.  This is definitely a much healthier and safer way than taking slimming pills!  When your stomach is half-filled with soup, you will end up taking less rice; and hence, less carbohydrates.  Personally, I always seek out soups whenever I am away from home, especially on business trips in non-Asian countries; or feeling unwell.  It never fails to warm my tummy as well as my heart.  Soup is always comfort food for me!  Best of all, it is easy to make.  You may, of course, make an exquisite cuisine out of it.  An example would be the infamous sharks fin soup.  However, I believe it can be as easy as ABC.  Don't believe me?  Try this : http://www.youtube.com/watch?v=T76_xHxRaoU. Not only is it an essential food in my culture, it has also gained wide popularity among the other Chinese ethnic groups for its health benefits. With this trend, I reckon this wonderful cuisine will continue to pass on in generations to come.