Chinese Soups Recipes - Pork and Awabi Soup Recipe

Ingredients

• 4 green onion 'flowers', optional

• 2 1/2 oz. lean pork

• 2 oz. canned awabi

• 1 1/2 oz. canned bamboo shoots

• 1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water

• pinch salt

• pinch sugar

• pinch Ve-Tsin (M.S.G.)

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Method:

1. Cut the raw pork into very thin slices and place them in a dish by themselves. Cut the awabi into very thin slices and the bamboo shoots into thin strips. Place them together in another dish. Bring the stock to the boil.

2. Drop the pork into it and cook for 5 minutes. Add the awabi, bamboo shoots and remaining ingredients and boil gently for 1 minute.

3. Meanwhile, shake the water from the onion 'flowers'. Turn the soup into a heated tureen and garnish it with the 'flowers'.

Note: When making this or any other soup, always spoon off any froth that rises.