Name: Thick Cantonese Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 100 Gram Chinese noodles; 1 cup Chinese mushrooms; 1 Unit Carrot; 450 Gram Pork loin; 2 tablespoon Cornstarch; 4 tablespoon Water; 2 tablespoon Soy sauce; 3 tablespoon Rice vinegar; 1 Unit Egg; 4 Unit Chicken broth cubes; 1 tablespoon Sesame oil; ½ Unit Leek stalk; 1 Unit Onion; 2 tablespoon Tomato sauce; 3 tablespoon Vegetable oil; 1 pinch Salt; 1 pinch Pepper; ⅛ teaspoon Cayenne pepper

Thick Cantonese Soup is a typical dish from southern China, known for its creamy consistency and the delightful aroma of Chinese mushrooms. Prepared with fresh ingredients and a balance of flavors, it is an authentic delight for lovers of Asian cuisine. A treat to enjoy with each spoonful.

Thick Cantonese Soup is a comforting option to enjoy on a cool evening.

Ingredients like pork, mushrooms, and vegetables combine in a tasty and comforting mixture.

This traditional dish is sure to be a success at any table.

Thick Cantonese Soup

Appetizers

1 hour

6 Servings

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Ingredients

100 grams of Chinese noodles

1 cup of Chinese mushrooms

1 Carrot

450 grams of Pork loin

2 tablespoons of Cornstarch

4 tablespoons of Water

2 tablespoons of Soy sauce

3 tablespoons of Rice vinegar

1 Egg

4 Chicken broth cubes

1 tablespoon of Sesame oil

½ Leek stalk

1 Onion

2 tablespoons of Tomato sauce

3 tablespoons of Vegetable oil

1 pinch of Salt

1 pinch of Pepper

⅛ teaspoon of Cayenne pepper

Preparation

Step 1 : To prepare this delicious recipe, start by slicing the meat and carrot into thin strips, the onion and leek into thin rounds, and the mushrooms into strips.

Step 2 : Then, cook the noodles in hot water.

Step 3 : In a saucepan with a little hot oil, beat the egg and cook it covered over medium heat for 4 minutes.

Step 4 : Carefully flip the omelette and cook for 3 more minutes.

Step 5 : Let it cool and cut into thin strips.

Step 6 : In a hot wok with vegetable oil, sauté the pork until lightly browned.

Step 7 : Drain and set aside.

Step 8 : Add more oil to the wok and sauté the carrot, onion, leek, and mushrooms for 5 minutes, stirring constantly.

Step 9 : Add the noodles and sauté for 2 minutes.

Step 10 : Dissolve the cornstarch in water and add it to the wok along with the broth, tomato sauce, soy sauce, and rice vinegar.

Step 11 : Cook over medium heat for about 4 minutes.

Step 12 : Add the sesame oil, meat, omelette strips, cayenne, pepper, and salt.

Step 13 : Mix well and serve hot.