Pork and mushroom soup

Chinese soups are mostly a clear broth to which vegetables or meats or both are added just before serving. When stock is not available, as often is the case, a Chinese housewife simply stir-fries a small amount of greens, then adds some water and soy sauce, brings it rapidly to the boil and serves it in a bowl throughout the meal.

pork bones
chicken giblets (if available)
1 small piece fresh ginger root
2-3 Spring onions
1/2 lb (225g) pork
1 tbsp soy sauce
1/2 lb (225g) mushrooms
salt and pepper to taste


Place the pork bones and chicken giblets in a saucepan, add about 3 pt (1.7 litres) cold water together with a small piece unpeeled ginger and 1-2 spring onions, bring it to the boil then reduce heat and let it simmer under cover for at least 1 1/2 hours, then strain through a fine sieve – you should end up with about 2 pt (1 litre) good stock.

Thinly slice the pork, marinate with a little soy sauce. Wash the mushrooms and cut them into thin slices lengthwise.

Bring the strained stock to a rolling boil, add the pork and mushrooms, boil rapidly for a few seconds. Then place a finely chopped spring onion and seasonings (a little salt or soy sauce) in a large serving bowl, pour the boiling soup over it and stir well.

Serve hot.

© Deh-Ta Hsiung and reproduced with his kind permission.