Soups Recipes - Pork And Shrimp Soup

Ingredients

• 3/4 lb (340g) egg noodles, cooked

• 4 tbsp (60ml) oil

• 1 small onion, peeled and thinly sliced

• 2 slices fresh ginger, finely chopped

• 1/2 lb (225g) lean pork, finely shredded

• 2 oz (60g) Chinese mushrooms, soaked in warn water 20 minutes and shredded

• 1/2 Chinese cabbage, shredded and blanched

• 1/4 lb (110g) bean sprouts

• 1/4 lb (110g) shrimp

• 3 tbsp (45ml) soy sauce

• 4 cups (1L) beef or chicken stock

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Method:

1. Heat oil in a wok. Add onion, ginger and pork and stir-fry for 2 minutes.

2. Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. stir in soy sauce and stir-fry a further 1 1/2 minutes. Remove fro heat and keep warm.

3. Bring stock to a boil. Add half the pork mixture and being to a boil again. Add noodles and heat through. Serve shop topped with remaining hot pork mixture.