Clear Soup of Minced Pork and Spring Onion
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
- 900ml
chicken stock
- pinch
salt
- pinch
sugar
- 1 - 2 tsp
Blue Dragon Light Soy Sauce
- few drops
Blue Dragon Oyster Sauce
- 100g
minced pork (mix in a little finely chopped ginger, garlic and salt for seasoning)
- 20g
spring onions, trimmed and cut into 2.5cm lengths
- a few
cloud ear mushrooms, torn into pieces
- 50g
Blue Dragon Firm Silken Tofu
-
minced deep fried garlic
- 1 tsp
coriander
- pinch
white pepper
Try this recipe with
Crispy seaweedClear Soup of Minced Pork and Spring Onion
A wonderfully warming Thai broth. Simply omit the pork and add more mushrooms for a vegetarian version.
Preparation:
- Bring the stock to the boil and season with salt, sugar, light soy and oyster sauce.
- Add the pork mince, stirring to prevent the meat clumping. Do not overcook the mince – a moment or two is sufficient, otherwise it will toughen and become oily. Add the spring onion, mushrooms and tofu.
- Serve sprinkled with small pieces of deep fried garlic, coriander and pepper.
