Equipment
Ingredients
Pork Marinade
- 55 g lean pork, thinly sliced
- 1¼ g cornstarch
- ½ ml soy sauce
- ½ ml peanut oil
- 2½ ml sake
Soup Base
- 30 g chinese cabbage, sliced
- 30 ml bamboo shoots, sliced
- 2 water chestnuts, sliced
- 2 bean curd, cut into 2.5cm cubes
- 960 ml chicken stock
- 1 g sugar
- ⅛ g black pepper
- g salt
- ml sesame oil
Nutrition (per serving)
Method
In a small bowl, combine the thinly sliced pork with cornstarch, soy sauce, peanut oil, and sake.
Slice the Chinese cabbage, bamboo shoots, and water chestnuts into uniform pieces.
Cut the bean curd into 2.5cm (1-inch) cubes.
Pour the chicken stock into a pot and bring to a boil at 100°C (212°F).
Lower the marinated pork into the boiling stock and cook for 3 minutes.
Add the sliced cabbage, bamboo shoots, water chestnuts, and bean curd cubes to the pot and simmer for 3 minutes.
Stir in the sugar and black pepper, then adjust the salt to your preference.
Add a few drops of sesame oil to the soup and serve immediately.
Chef's Notes
- For the most tender pork, ensure it's sliced against the grain. The cornstarch marinade helps create a velvety texture and protects the pork from overcooking.
- Don't overcrowd the pot when adding the pork. If making a larger batch, consider cooking the pork in batches to maintain the stock's temperature and ensure even cooking.
- Taste and adjust seasoning (salt, pepper) at the very end. The soy sauce in the marinade will add saltiness, so it's crucial to season after all other ingredients have melded.
- For a richer broth, you can use homemade chicken stock or even a combination of chicken and pork stock. A small pinch of MSG can also enhance the umami flavor, though it's optional.
- The sesame oil is best added right before serving to preserve its aromatic quality. A few drops go a long way.
Storage
Refrigerator: 3 days — Store in an airtight container; tofu may release water over time.
Reheating: Warm in a small pot over medium heat until simmering.
