My grandmother used to make this soup and I came up with this version to replicate it. I wish I had written down the ingredients back in the day before she passed away, but then, again, I wouldn't have had exact proportions since for her it was always a pinch of this and a pinch of that.
Ingredients:
8 cups chicken stock
4 cups water
2 tsp. Hondashi
2 tsp. sugar
White pepper
Thinly julienned fresh young ginger
2 bunches fresh enoki mushrooms, ends trimmed
4 cups cubed winter melon
1/4 lb. thinly sliced pork loin (marinated in soy, sugar, sesame oil, wine, cornstarch)
1. Combine the pork with the marinade ingredients; cover and refrigerate until ready to use.
2. Heat the chicken stock and water in a large stock pot. Add the Hondashi, sugar, sugar, white pepper, ginger and enoki mushrooms; cook 10 minutes.
3. Add the cubed winter melon, bring to a boil, the reduce heat to a simmer. Partially cover and simmer for 30-45 minutes until the winter melon is just tender.
4. Add the marinated pork and cook for about 5 minutes until the pork is cooked through.
5. Taste the soup for seasoning and add more salt and/or white pepper as needed.
Ingredients:
8 cups chicken stock
4 cups water
2 tsp. Hondashi
2 tsp. sugar
White pepper
Thinly julienned fresh young ginger
2 bunches fresh enoki mushrooms, ends trimmed
4 cups cubed winter melon
1/4 lb. thinly sliced pork loin (marinated in soy, sugar, sesame oil, wine, cornstarch)
1. Combine the pork with the marinade ingredients; cover and refrigerate until ready to use.
2. Heat the chicken stock and water in a large stock pot. Add the Hondashi, sugar, sugar, white pepper, ginger and enoki mushrooms; cook 10 minutes.
3. Add the cubed winter melon, bring to a boil, the reduce heat to a simmer. Partially cover and simmer for 30-45 minutes until the winter melon is just tender.
4. Add the marinated pork and cook for about 5 minutes until the pork is cooked through.
5. Taste the soup for seasoning and add more salt and/or white pepper as needed.
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