Chinese Pork and Squash Soup
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About this recipe:
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 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
Extra time:10min marinating ›
- Marinate the pork with salt, cornflour and 2 teaspoons water for 10 minutes.
- Boil the pork slices for 5 minutes, drain and set aside.
- 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.
- 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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