. Crab Combination Soup
What You'll Need:
- 6 cups (1½ L) chicken stock
- 1 teaspoon oil
- 1 egg
- 8 shallots
- 30g (1oz) dried mushrooms
- ½ 130g can bamboo shoots
- ½ teaspoon grated ginger
- 155g can crab meat
- 125g (4oz) scallops
- 3 tablespoons corn flour
- 3 tablespoons water
- 2 chicken stock cubes
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 egg whites
- 2 tablespoons water, extra
- salt, pepper
1. Cover mushrooms with boiling water, let stand 30 minutes.  Drain, remove stalks, slice mushrooms thinly.  Chop shallots, cut bamboo shoots into fine strips.  Wash scallops; using sharp knife, make slit along back, and remove dark vein; slice scallops thinly.  Drain and flake crab.
2. Lightly beat egg with fork.  Heat oil in small frying pan, add egg, swirl egg in pan to coat sides and base of pan evenly.  Loosen edges of pancake with spatula, turn and cook other side.  Remove from pan, roll up, slice into thin strips.
3. Put chicken stock into large pan, bring to boil.  Add mushrooms, bamboo shoots, shallots, ginger, crab meat, scallops, salt and pepper.  Bring to boil, reduce heat, simmer two minutes.  Remove from heat, stir in combined water, crumbled stock cubes, corn flour, soy sauce, and dry sherry.  Return pan to heat, stir until soup comes to boil, reduce heat, simmer, uncovered for two minutes.
4. Beat egg whites and extra water lightly, add to soup in a thin stream. Stir well.
What You'll Need:
- 250g (8oz) lean pork
- 8 shallots
- ¼ small cabbage 
- 1 tablespoon oil
- 6 cups (1½ L) chicken stock
- ½ teaspoon grated ginger
- 2 chicken stock cubes
- 1 ½ tablespoons soy sauce
- 125g (4oz) fine egg noodles
- salt, pepper
Peel shallots, cut in thin diagonal slices. Slice pork into fine shreds. Shred cabbage finely. 
Heat oil in large pan or wok, add pork and cabbage, fry quickly a few minutes. Stir constantly.
Add stock, salt, pepper, crumbled stock cubes, soy sauce and ginger. Bring slowly to the boil, reduce heat, add shallots and simmer for 10 minutes.
Cook noodles in boiling salted water until tender, five to six minutes; drain well. To serve, place a spoonful of noodles in soup bowls. Pour the hot soup, over, sprinkle a few extra chopped shallots on the top

Short Soup

What You'll Need - Soup:
- 8 cups (2 L) chicken stock
- 3 shallots
- ½ teaspoon sesame oil
- 1 chicken stock cube
Wonton and Filling:
- 500g (1lb) pork mince
- ¼ small cabbage
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon grated ginger
- 25 wonton wrappers
- 1 egg
- water
- salt
1. Place teaspoon of prepared filling slightly below centre of the wonton wrapper.  Brush around edges of wrapper with lightly beaten egg.
2. Fold wrapper diagonally in half to form a triangle. Press edges to seal, press out any air pockets around the filling.
3. Brush a dab of egg on the front right corner of each triangle and on the back of the left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal.
4. Drop the wontons into vigorously boiling salted water, cook until they float to the top, about 15 minutes; drain. Place three wontons in the bottom of each soup bowl, pour hot soup over.

 

Abalone Soup

What You'll Need:
- 1 large snapper head
- 10 cup (2½ L) of water
- 1 red pepper
- 125g (4oz) mushrooms
- 2 chicken backs
- 4 stalks of celery
- 2 large onions
- 12cm (5in) piece green ginger
- 1 teaspoon salt
- 440g can abalone
- 125g (4oz) ham
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 4 tablespoons corn flour
- ½ cup water
- 1 teaspoon sugar
- 60g (2oz) vermicelli noodles 
1. To make fish stock place fish, water, chicken backs, chopped celery, peeled and chopped onions, peeled and sliced ginger and salt into small boilers. Cover pan, bring to boil, reduce heat, simmer gently two hours. Allow to cool to warm, then pour stock through fine sieve. Skim off any fat on surface of stock.
2. Drain abalone; with sharp knife cut abalone into very thin slices. Finely slice ham; seed and finely slice pepper; finely slice mushrooms and celery.
3. Heat oil in large pan, add sesame oil and all prepared vegetables, sauté for three minutes. Sir constantly. Add abalone, fish stock, soy sauce and sugar. Bring to boil, reduce heat, simmer, covered for 10 minutes. Season with salt.
4. Remove pan from heat. Add combines corn flour and water, stir until combined. Return pan to heat, stir until soup boils, reduce heat, simmer covered for five minutes. Break noodles in half, add to pan, simmer a further five minutes uncovered. Stir occasionally.

 

Szechwan Soup

What You'll Need:
- 185g (6oz) lean pork
- 125g (4oz) ham
- 8 dried mushrooms
- ½ red pepper
- 30g (1oz) Chinese pickles
- ½ x 225g can water chestnuts
- 8 shallots
- 250g (8oz) prawns
- 7 cups (1¾ L) chicken stock
- ½ cup dry white wine
- 1 tablespoon soy sauce
- ½ teaspoon chili sauce
- ½ teaspoon salt
- 2 tablespoons of corn flour
- ¼ cup of water
- 2 teaspoons of vinegar
- 1 tablespoon sesame oil
- 1 egg
- 1 tablespoon water, extra
- 250g (8oz) bean curd
1. Soak mushrooms in hot water for 30 minutes; drain, squeeze dry, remove stems, slice mushrooms thinly. Cut pork, ham and pickles into fine shred. Remove seeds from pepper, slice into thin strips. Chop shallots, slice water chestnuts. Shell prawns, remove dark vein.
2. Put chicken stock, wine, soy sauce, chili sauce and salt into large saucepan, bring to boil, boil uncovered for five minutes. Remove pan from heat, put water and corn flour into bowl, stir until combined. Gradually add corn flour mixture to chicken stock. Stir until combines.
3. Return pan to heat, stir until soup comes to boil, reduce heat, add ham, mushrooms, pork, pickles, water chestnuts and red pepper, stir until combines. Simmer uncovered for five minutes
4. Stir in vinegar and sesame oil. Beat egg and extra water lightly with a form. Gradually add to chicken stock. Stir constantly. Add shallots, bean curd cut into 1cm cubes and prawns. Simmer one minute.