Vegetable soup

Corn and potato soup

Made with salvaged broth in which beef (ox) tongue slow cooked for six hours, all I had to do was simmer the corn and potatoes in the broth, then process everything with an immersion blender.

Cook time: 30

Servings: 4 people

Bok choy and mushroom egg drop soup

If you have ready-to-use flavorful and well-seasoned broth, the only prep work here is slicing the mushrooms, cutting the bok choy stalks and beating the eggs. Cook time is a mere 15 minutes.

Cook time: 15

Servings: 4 people

Tofu and tomato egg drop soup

Easy to make with easily accessible (and inexpensive) ingredients, it's fast enough to cook in bulk and serve to a crowd.

Cook time: 10

Servings: 6 people

Tofu, egg and bok choy soup in wok

Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.

Cook time: 20

Servings: 4 people

Corn soup

Sweet corn, chopped carrot, browned bacon and scallions are stirred in chicken broth lightly thickened with roux made by combining butter with rendered bacon fat.

Cook time: 50

Servings: 4 people