Chinese Pork and Squash Soup

    45 min

    This is a simple and tasty soup, which is quick and easy to make. Silk squash is simmered with pork and salted egg in a seasoned chicken stock. Enjoy alongside rice, if desired.

    2 people made this

    Serves: 4 

    • 2 silk squash, peeled and cut diagonally into thick slices
    • 1 cooked salted egg, shelled and cut into thick slices
    • 100g lean pork, thinly sliced
    • 1/2 teaspoon cornflour
    • 3 slices fresh ginger
    • 1 litre chicken stock
    • 1 teaspoon salt
    • 1/4 teaspoon sesame oil
    • 1/8 teaspoon ground white pepper

    Prep:15min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:45min 

    1. Marinate the pork with salt, cornflour and 2 teaspoons water for 10 minutes.
    2. Boil the pork slices for 5 minutes, drain and set aside.
    3. Pour the chicken stock into a large saucepan and bring to the boil over high heat. Add the ginger and squash and bring back to the boil.
    4. Turn the heat to low and add the pork and egg. Cook for 3 minutes. Season with pepper and sesame oil and serve.


    Salted eggs and silk squash (also known as Chinese okra and silk melon) can be purchased in Chinese/Oriental speciality shops. If silk squash is unavailable, use courgettes instead.

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