Eat Well Shanghai Tidbits

 This is a not so subtle reminder that Eat Well Shanghai distributes two very helpful books for the new and experienced Shanghai expat interested in eating well and feeding their family well.

The Eat Well Shanghai Guide will help you sift through the maze of organic labeling, recommend how to wash your produce and offer you tips on where to shop , in town , online or at the fresh market. The Guide also includes tons of tips on how to manage the crazy eating lifestyle here in Shanghai from dim sum to happy hours.

Ni Hao Bao Bao is a jam packed bilingual cookbook written by two dietitians who have lived, shopped and cooked in Shanghai.  All the recipes were tested here in Shanghai with local ingredients.

Check out these books on this website and order them with free delivery from Kate&Kimi. (

Look for these books and more from the Eat Well Shanghai table at  The Shanghai Expatriate Coffee on Monday, February 9th and at the  Kate & Kimi  Pop-up Market at Wellington College on Wednesday February 11 from 2-4pm.

February is also a big month for chocolate lovers. Readers of this blog will have read about the numerous benefits of eating chocolate and they won’t be surprised when I recommend you head to Sproutlifestyle for your Valentines and Chinese New Year Gifts this month. Sproutlifestyle chocolates are dairy free, contain no preservatives, fillers or chemicals and are lovingly made without processed sugar.   I can personally vouch for the  cacao energy balls ( a guilt free afternoon pick me up) but there is more! Other super treats include raw choc cake & delicious chocolates. These terrific chocolate delights are available  at the Sprout café, Minhang store, Y+ yoga, and Essentials protein bar. Or order these or perhaps a whole cake via email:

And don’t forget to stop by the twice monthly Jiashan Market, 550 Shaanxi Nan Lu.  Lots of fun food vendors and organic whole food vendors. Market is open February 7th and 21st this month.

Eat Well, Live Well Have Fun!

Books & Recipes

This seems to be Eat Well Shanghai’s month for books. As of today you have another reason to order from the fine grocers at Kate& Kimi.  Kate & Kimi will now be carrying the Eat Well Shanghai  book, Eat Well Shanghai Your Guide to Eating Well at Home and on the Go!  Kate & Kimi also carries Ni Hao Bao Bao, the fabulous bilingual cookbook for families living in Shanghai ( see blog from last week). Many thanks to the folks at Kate & Kimi for their support of us little local guys.

Now the recipe part of today’s blog. Lately I have taken the time to prepare some delicious dishes.  I don’t know exactly where the inspiration comes from but I do know that I was tired of eating the same old thing. With the hectic pace of life in Shanghai it is quite easy to get in to an eating rut. It’s faster and easier but after awhile it is boring and not healthy. Remember variety is one key to good nutrition!

There was the Saturday morning of whole grain waffles topped with bananas, a dollop of plain yogurt and a drizzle or real maple syrup  and then a few days later for lunch the open face sandwich; toasted bagel spread with hummus a slice of tomato and melted cheddar cheese. Hmmm… Finally one rainy night I remembered my homemade mushroom soup recipe that always hits the spot.

Trust me these dishes were not hard to make. What helps and what I can’t emphasize enough is having a well stocked pantry. All the ingredients for these dishes I had on hand in my kitchen. It makes it so much easier to get motivated when you don’t have to run out to the store for one ingredient ( or all of them!).

To get you started I will leave you with my easy mushroom soup recipe.

Eat Well Live Well, Have Fun!

Homemade Mushroom Soup (from

  • 6 tbsp/75 g butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 g button mushrooms ( I use a mix of different mushrooms)
  • 4 cups/900 ml light chicken stock or broth (vegetable stock is fine too)
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces/56 ml high-quality sherry (don’t use the cheap grocery-store variety; it’s salty and unappetizing and will ruin your soup)

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender’s lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.