A nutrient-packed high-fibre hot and sour soup loaded with fresh vegetables and quality protein. Rich in dietary fibre, this dish is ideal for weight-conscious diners. The broth is built on kombu and bonito stock, enhanced with pork, tofu, okra, wood ear mushrooms and more — safe to enjoy multiple times per week.
White vinegar or black vinegarfor bowl baseto taste
Sesame oil or chilli oilfor bowl baseto taste
Coriander leavesoptionalto taste
Eggsfor egg flower garnish2
Steps
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1
Prepare the stock base: soak dried kombu in cold water for about an hour, or overnight in the refrigerator.
2
Marinate the pork: season with salt, sugar, pepper, soy sauce, sake and cornstarch slurry; rub thoroughly, then coat with oil and refrigerate until ready to cook.
3
Prepare the broth: add the soaked kombu and three packs of unseasoned stock to the water. Heat over medium, skim out the kombu just before boiling, season with salt, soy sauce, sake and mirin, then simmer over low heat for about 12 minutes.
4
Prepare bamboo shoots: slice the cooked green bamboo shoots, then cut into thin shreds, about 150g total.
5
Prepare enoki mushrooms: trim the base, rinse under running water to remove debris, then cut into quarters.
6
Prepare baby corn and garlic: cut baby corn into small pieces and mince the garlic.
7
Prepare okra: trim the stem end and cut into small segments. Okra is rich in dietary fibre for digestive support.
8
Prepare wood ear and kombu strips: shred the black wood ear mushrooms. Rinse the cooked kombu to remove slime, then shred it.
9
Prepare carrot: shred the carrot using a grater.
10
Prepare tofu: wet the surface to aid slicing. Cut into thin slices, arrange neatly, then cut into fine shreds. Gently collect the shreds with a spatula.
11
In a fresh pot, bring the stock to a boil over medium heat. Add baby corn, bamboo shreds and half the enoki mushrooms. Simmer the garlic and chilli pepper to infuse flavour. Stir in sake, mirin, sesame oil and white pepper. Once boiling, skim foam, then simmer gently for about 10 minutes to meld flavours.
12
Add the tofu shreds gently, stirring carefully to keep them separate. Add the remaining enoki mushrooms (these stay crispier). Then add the kombu strips, wood ear shreds and carrot shreds, stirring gently.
13
As the soup approaches a boil, add the pork shreds one by one, stirring to prevent clumping.
14
Thicken (optional): slowly drizzle the potato starch slurry in stages for an even consistency. You may skip this step if preferred.
15
Pour in beaten egg. Use chopsticks to guide the egg flow slowly. Allow it to set gently over the simmering broth without stirring. Once set, gently push and turn with a spatula.
16
Just before serving, add the okra and cook for about 30 seconds to preserve its colour.
17
Place white pepper, vinegar and sesame oil in the serving bowl, optionally add coriander. Pour the hot soup into the bowl and stir gently. Top with extra white pepper and chilli oil to taste.
PrimedTableBETA
