- serves 4 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 3 tbsp concentrated chicken stock
- 1 tbsp Shaoxing wine
- ½ Chinese cabbage, cut into 5 cm pieces
- 4 thick spring onions, cut into 5 cm lengths
- 2 slices ginger
- 150 g enoki mushrooms
- 200 g skinless pork belly, thinly sliced into 3 cm pieces
- 200 g fishballs
- 300 g classic (firm) tofu, drained, cut into 2 cm cubes
- Salt and white pepper
Instructions
- Bring 2 litres of water to the boil in a large saucepan. Once the water lightly simmers, add the chicken stock concentrate, Shaoxing wine, Chinese cabbage, spring onion and ginger. Simmer for 15 minutes, or until the cabbage softens.
- Add the mushrooms, pork belly, fishballs and tofu and simmer for a further 5 minutes, or until cooked. Season to taste with salt and white pepper, then remove from the heat.
- Divide the everyday soup between bowls and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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