The Yummy Soup by Bing.

PAPAYA
BOKCHOY

GROUND CUMIN
DILL WEED

Here is a recipe I like to share of a yummy soup that I created. This recipe is flexible and you can use chicken, pork or beef. I do not find enjoyment in cooking like some people but I am not a bad cook though.

Ingredients:
1. ginger the size of a male thumb or more if you like more ginger taste to the soup.
2. bokchoy (one stalk) you can use cabbage or chinese brocolli
3. one piece of papaya (green/unripe)
4. half teaspoon of ground cumin
5. half teaspoon of dill weed
6. half teaspoon of sea salt NaCl
7. half teaspoon of Iodide salt
8. 3-4 cubes of chicken, beef or pork bouillons or its equal about of powder.
9. 1.5-2 pounds of chicken, beef or pork
10. half teaspoon Mrs. Dash
11. 3 stems of carrots

Procedure:
1. Boil the meat of choice in a big pot. Make sure the water covers all the meat. Watch for foam to form as the meat boils. That is the blood that curdles. You must scope it out with a big ladle. This process will have to be repeated as long as foam is forming.
2. Slice ginger to layers or cubes. You may peel it or not. The ginger just serves to remove the foul odor and taste that meat sometimes has. Add the ginger to the soup mix as soon as no more foam is forming.
3. Add the chicken, beef or pork bouillon to the soup. Remember that the bouillon must match the meat of choice.
4. Add the cumin, dill, salts and Mrs Dash. Flavor to taste. The amount of the spices can vary to your taste.
5. Peel the papaya, slice open and discard the seed. Then slice it to bite size cubes. The bigger the slices, the longer the papaya will need to be cooked to soften.
6. Peel the carrots and slice to small pieces.
7. When you are satisfied that the meat is at least half to 3/4 cooked to its tender state. This can take 10-20 minutes depending on the size of the meat. Add the papaya and carrot. Let is simmer for 5-10 minutes just to allow the carrots and papaya to soften.
8. Slice the bokchoy to size of your choice. Add the stalk first because they require longer time to soften. Let it simmer for 3 minutes then add the leafy portion. As soon as you added the leafy part, you may turn off the fire. The remainder heat will be enough to cook the leafy bokchoy. That way the greens are not overcooked.

This recipe serves 4-6 people. It should have some sweetness to it coming from the papaya, carrot and cumin. The dill and ginger will give it a distinct taste. It's yummy and good to have on a cold night.