Shredded Vegetable and Meat Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup recipe is from the Diana Liu cookbook. You can use any fresh, raw meat you want. To shred meat; slice meat into 1/16 slices, then cut meat into fine shred-like 1/16 x 1/16 x 2 strips. I find this easier to do with partly frozen meat. Ingredients:
1/4 lb shredded pork |
1/2 cup canned bamboo shoot, shredded |
2 dried chinese mushrooms, soaked in boiling water 20 min., squeezed dry and cut off stems, shredded |
1 teaspoon sherry wine |
2 teaspoons light soy sauce |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
2 teaspoons salt |
6 cups broth |
1/2 teaspoon ginger juice (purchse bottled in asian markets) |
Directions:
1. Mix meat with light soy sauce, cornstarch, sesame oil, and sherry.
2. Boil broth.
3. Add salt and ginger juice.
4. Add vegetables for 3 minutes and then meat mixture for 3 more minutes.
5. Serve hot.
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