Soup > Asian Soups > Chinese Soups

Traditional Buddha Jumps Over the Wall Soup Recipe

Ingredients with Measurements:
- 1 lb chicken thighs, bone-in
- 1 lb pork ribs
- 1 lb fresh shrimp, peeled and deveined
- 1 lb sea cucumber, soaked in water overnight
- 1 lb abalone, soaked in water overnight
- 1 lb fish maw, soaked in water overnight
- 1 lb dried scallops, soaked in water overnight
- 1 lb shiitake mushrooms, soaked in water overnight
- 1 lb bamboo shoots, sliced
- 1 lb Chinese cabbage, chopped
- 1 cup Shaoxing wine
- 1 cup chicken broth
- 1 cup beef broth
- 1 cup water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1 egg, beaten
- 1 tbsp sesame oil
- 1 tbsp chopped scallions
- 1 tbsp chopped cilantro

Special equipment needed:
- Large pot or Dutch oven
- Strainer or colander

Step-by-step instructions:

1. In a large pot or Dutch oven, add the chicken thighs, pork ribs, Shaoxing wine, chicken broth, beef broth, and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour.

2. Remove the chicken and pork from the pot and set aside to cool. Once cooled, shred the meat and discard the bones.

3. Add the sea cucumber, abalone, fish maw, dried scallops, and shiitake mushrooms to the pot. Simmer for 30 minutes.

4. Add the bamboo shoots and Chinese cabbage to the pot. Simmer for another 10 minutes.

5. Add the shredded chicken and pork back to the pot. Add the soy sauce, oyster sauce, sugar, salt, and white pepper. Stir to combine.

6. In a small bowl, mix the cornstarch and water together. Add the mixture to the pot and stir until the soup thickens.

7. Slowly pour the beaten egg into the soup while stirring. Add the sesame oil, chopped scallions, and chopped cilantro. Stir to combine.

8. Serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
8-10 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 15g
Protein: 50g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or duck meat.
- Pork ribs can be substituted with pork belly or pork shoulder.
- Sea cucumber can be substituted with squid or octopus.
- Abalone can be substituted with clams or mussels.
- Fish maw can be substituted with fish fillet or fish balls.
- Dried scallops can be substituted with dried shrimp or dried oysters.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bamboo shoots can be substituted with water chestnuts or bean sprouts.
- Chinese cabbage can be substituted with bok choy or napa cabbage.

Variations:
- Add other seafood such as crab or lobster.
- Add other vegetables such as carrots or snow peas.
- Use vegetable broth instead of chicken and beef broth for a vegetarian version.

Tips and tricks:
- Soak the dried ingredients in water overnight to rehydrate them before using.
- Shred the chicken and pork after they have cooled to make it easier.
- Use a strainer or colander to remove any impurities from the soup.
- Adjust the seasoning to taste.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot on low heat until heated through.

Presentation ideas:
Serve in individual bowls with a garnish of chopped scallions and cilantro.

Garnishes:
Chopped scallions and cilantro

Pairings:
Steamed rice or noodles

Suggested side dishes:
Steamed vegetables or dumplings

Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch and water mixture to thicken it.

Food safety advice:
- Make sure all ingredients are cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Buddha Jumps Over the Wall Soup is a traditional Chinese soup that originated in Fujian province. It is named after a story where the aroma of the soup was so enticing that a Buddhist monk jumped over the wall to try it.

Flavor profiles:
Savory, umami, and slightly sweet

Serving suggestions:
Serve hot as a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Chinese

Taste: Savory, Umami, Rich, Complex, Aromatic