They gathered, the three of them, on that crisp morning — the writer, the photographer and the chef.

As they stood outside the 99 ranch Market in Chino hills, they pondered their mission — creating five soups, five different tastes making use of the traditional and exotic flavors of the Orient.

It wasn’t a monumental task, but it did have its pitfalls, which made it ripe with opportunities for failure.

But no! They would not fail. This was not a mission impossible.

The writer, the chef and the photographer entered the large asian market armed with a lengthy list of ingredients, prepared to meet any difficulties that might present themselves.

After more than an hour of searching for the necessary items, they left the store, arms loaded with winter squash and Chinese broccoli, snap peas, mushrooms, carrots, scallions, tofu, sesame oil, rice wine, pork chops, flank steak, ham, oxtails, one large chicken and all of the other tasty things needed to create soups with distinctive flavors and textures. Soups that would make you feel like you were sitting in a restaurant in Beijing.

It had been decided that the cooking would take place at the home of the writer — a frightening prospect for the writer. Not that she wasn’t a good housekeeper — no, indeed — but she did have a little problem with clutter. Countertops and flat surfaces seemed to be magnets for paper and stuff ... so much stuff.

Knowing that all of the counter space in her kitchen would be needed for the marathon cooking event, she scrambled around desperately seeking places to stuff the stuff. Finally successful, she was ready for the camera.

Her pots and pans were clean and waiting. The cooking utensils, prep bowls, knives, colanders, microplanes and tongs were there, just waiting to be put to use by the chef and her helper — the writer.

The first day, they had planned to do just the shopping, but then they decided it might be better to prepare some of the marinades for the meats and start the oxtail soup. They chopped some of the vegetables, and in a large pot they started the chicken boiling for the broth that would be necessary. The chef was a master of efficiency. Her helper followed orders well.

The second morning they gathered once more in the kitchen that had once again been cleaned and prepared. It was at this point the writer started worrying about whether she had enough cooking vessels and burners on the stove.

The four-quart pot came out and the velvet corn soup was started. Onions and ham were chopped. The minced chicken was mixed with the eggs and swirled into the boiling broth. Tiny bits of ham and chopped onion were dropped on top for garnish.

While this was going on, additional onions, carrots and tomatoes were sauteed for the oxtail soup, which had been simmering for a few hours. Oxtail broth was added to the vegetable mixture and a roux of toasted flour and oil was combined with soy sauce and ketchup. This was added to the vegetables to make the thickening agent, then everything was added back into the simmering pot of oxtail and broth.

While photos were being taken of the velvet corn soup, the won tons were being filled with a mixture of pork, shrimp, scallions and marinade. The chef was fast and efficient. The writer took note and watched in amazement while holding the light for the photographer.

Multitasking — that’s what it’s all about. The winter melon squash, which had been decoratively cut and prepared the night before by the chef, was placed in a serving bowl and the soup was prepared to fill it.

They were running out of pots, and they still had to fix the West Lake, and hot and sour soups. What had started out as five soups was turning into six. Yes, there was also the won ton soup.

After four short hours and at least 10 cooking vessels, the soups were finished. The photos, at least 250, had been taken and the trio — the writer, the photographer and the chef — were spent. They sat, full to the brim after tasting all the soups, and they finished with lovely pastries that had been given to them by their gracious hosts at the 99 Ranch Market in Chino Hills.

They felt good. Their mission was accomplished. And as the photographer and the chef disappeared into the sunset, all that was left was the clean up. The writer looked around her kitchen and decided it would be easier to take a nap and hope the kitchen fairy would take care of the mess.

RECIPIES

Oxtail Soup
Ingredients
2 pounds oxtail (found in Asian markets, precut in packaged meat section)
8 cups water
2 1⁄2 cups diced tomatoes
1 tablespoon rice wine or dry sherry
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
1 cup diced onion
1⁄2 cup sliced carrot
3 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon chopped fresh parsley,if desired
Note: Stew meat may be substitutedfor oxtail

Directions
Trim fat from oxtails. Bring 8 cups water to a boil in a medium saucepan. Add oxtail sections, 1 cup tomatoes and wine. Cover and simmer 3-4 hours over low heat until meat is tender.

Heat a small skillet over medium heat for 30 seconds to a minute. Add flour and stir-fry until golden brown. Remove and set aside in a bowl.

Heat 2 tablespoons oil in skillet over medium heat for 1 minute. Add onion, stir-fry 1 minute. Add carrot and remaining tomatoes. Stir-fry 2 minutes. Add 1 cup oxtail broth. Simmer over low heat until carrot slices are tender. Remove and place in a bowl.

Heat 2 tablespoons oil in a wok or dutch oven over medium heat for 30 seconds.

Add cooked flour; stir-fry 2 seconds. Add 2 cups oxtail broth to cooked flour; mix thoroughly to make a paste. Stir in ketchup, soy sauce and salt. Add stewed vegetables. Cook over low heat 3 minutes.

Add cooked oxtail; stir to mix. Bring to a boil. Serve hot. Sprinkle with parsley, if desired.

Makes 4 servings

Winter Melon Squash Soup
Ingredients
Winter melon squash (about 7 inches high)

Directions
Cut V-shaped grooves around the top edge of squash; remove seeds and hollow out. Place the winter squash in boiling water to cover and cook 20-30 minutes.

Remove and place in cold water to cool; drain. The squash should be semi-cooked inside, but still firm. Place whole squash in serving bowl.

Marinade
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil

Group one
1 cup minced pork or chicken or a combination of both
1⁄4 cup mushrooms (either canned, sliced or soaked and diced dry Chinese Black mushrooms)
2 tablespoons diced ham

Add marinade to minced pork or chicken and let stand for 15 to 30 minutes

Group two
6 cups stock
1 1⁄2 teaspoons salt
Dash of black pepper
2 tablespoons shredded ginger root
1 tablespoon rice wine or dry sherry

Place ingredients from group two in a pot and bring to a boil. Pour groups one and two in the squash (liquid should fill 90 percent of squash). The squash serves as the tureen.

West Lake Soup
Ingredients
1⁄4 pound beef, minced
1⁄2 teaspoon salt
1 tablespoon soy sauce
1⁄2 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon rice wine or dry sherry
1 cup chicken broth
5 cups water
1⁄2 cup frozen peas and carrot mix (thawed)
1⁄4 cup cilantro leaves, chopped
1⁄2 to 1 teaspoon salt
1⁄4 cup cornstarch
1⁄4 cup water

Directions
Marinade beef in 1⁄2 teaspoon salt, 1 tablespoon soy sauce, 1⁄2 teaspoon sugar, 1 teaspoon sherry and 1 tablespoon oil for 20 minutes.

Bring chicken broth, water and 1⁄2 to 1 teaspoon salt to a boil.

Mix cornstarch and water. Set aside.

Add vegetables to boiling broth and bring to second boil. Add beef to broth, making sure to break up clusters of meat. Add cilantro. Bring to a second boil.

Stir in cornstarch/water mixture until soup is a thick consistency and boils again.

Transfer to serving bowl. Add sprigs of cilantro for garnish.

Makes 4 to 6 servings

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