Romertopf Chinese Vegetable Soup Recipe
Ingredients
| Pork | 1/2 Pound | |
| Bamboo shoots | 4 Ounce, chopped | |
| Mushrooms | 2 Ounce, chopped | |
| Onion | 1 , finely sliced | |
| Chinese Glass Noodles - 1 ounce | ||
| Chicken stock | 2 Pint | |
| Soyabean Sauce - 1 tablespoon | ||
| Vinegar | 1 Tablespoon | |
| Cornflour | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Sugar - a little | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Slice the pork thin.
MAKING
2) In a skillet, melt butter. Add in the pork slices and saute for a few minutes.
3) Add the pork into a pre-soaked romertorpf.
4) Next, add in the bamboo shoots, mushrooms, and onions.
5) In a bowl containing the chicken stock, add in the soyabean sauce, vinegar, sugar, salt and pepper. Pour the mixture over the vegetables into the romertorpf.
6) Lastly, add in the cornflour and noodles.
7) Cook the soup for at least 60 minutes in a 450F degree oven till it becomes smooth and creamy. Cook longer if you want the soup to be thicker.
SERVING
8) Serve the Chinese Vegetable Soup, garnished with finely chopped green onions.
1) Slice the pork thin.
MAKING
2) In a skillet, melt butter. Add in the pork slices and saute for a few minutes.
3) Add the pork into a pre-soaked romertorpf.
4) Next, add in the bamboo shoots, mushrooms, and onions.
5) In a bowl containing the chicken stock, add in the soyabean sauce, vinegar, sugar, salt and pepper. Pour the mixture over the vegetables into the romertorpf.
6) Lastly, add in the cornflour and noodles.
7) Cook the soup for at least 60 minutes in a 450F degree oven till it becomes smooth and creamy. Cook longer if you want the soup to be thicker.
SERVING
8) Serve the Chinese Vegetable Soup, garnished with finely chopped green onions.
Comments
Comments: 2 |
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Anonymous says :
NEVER preheat an oven for a Romertopf!
Posted on: 18 December 2011 - 10:40am
Chef
