Pork & Preserved Turnip Soup Recipe

Pork & Preserved Turnip Soup has a fine taste. Pork & Preserved Turnip Soup gets its taste from pork and turnip mixed with cornstarch and chicken broth. Pork & Preserved Turnip Soup is inspired by many food joints across the world.

Summary

Difficulty LevelEasyCuisineChinese

CourseAppetizerMain IngredientPork

Ingredients

6 medium-size dried mushrooms

2 teaspoons each soy sauce, dry sherry, and cornstarch

1/2 pound boneless lean pork, cut in matchstick pieces

1 piece Szechwan preserved turnip

6 cups chicken broth or canned

1/2 cup sliced bamboo shoots, cut in matchstick pieces

1/2 teaspoon Szechwan hot bean sauce or 1 small, dry hot chile pepper, crumbled and seeded, if desired

2 whole green onions, thinly sliced

2 cups coarsely sliced spinach leaves

1 tablespoon soy sauce

Salt

How to make Pork & Preserved Turnip Soup

Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
In a bowl, blend the 2 teaspoons soy, sherry, and cornstarch.
Add pork and mix until well coated.
Let stand for 10 minutes.
Rinse turnip to eliminate red pickling spice.
Cut in matchstick pieces; you should have 1/4 cup.
In a 3-quart pan, heat chicken broth to boiling.
Add pork, mushrooms, preserved turnip, bamboo shoots, and hot bean sauce.
Stir several times, then reduce heat and simmer, uncovered, for 5 minutes.
Stir in onion, spinach, and the 1 tablespoon soy and cook for 1 minute.
Season with salt to taste.