A comforting post-New Year dish that uses leftover New Year cakes, broth, and sacrificial meat to create a delicious, nutritious soup. The cakes absorb the rich flavors of the broth and become tender and flavorful. This simple refrigerator-clearing recipe is loaded with protein, fiber, and umami.
▶ Tap a timecode to jump to roughly that moment in the video.
1
Soak the dried shiitake mushrooms in about 10 times their volume of water until soft. You can leave them to sit or vacuum-seal for faster absorption. Set aside, reserving the soaking liquid.
2
Prepare the pork by cutting it into smaller sections first, then slicing thinly. Leftover hot pot meat can also be used with a light trim. Pork strips give the best texture.
3
Mix the marinade ingredients: a pinch of salt, 1 tsp sugar, a pinch of white pepper, 5 cc soy sauce, and 10 cc rice wine. Massage the pork thoroughly until the liquid is fully absorbed.
4
Add the cornstarch slurry to keep the meat tender and juicy. Finish with a drizzle of white sesame oil and lightly massage again.
5
Transfer the marinated pork to a vacuum container and seal to help it absorb flavors quickly.
6
Prepare vegetables based on what is available in the refrigerator—bok choy, Chinese broccoli, napa cabbage, or spinach are all suitable options.
7
Once the mushrooms are soft, squeeze out excess liquid firmly. Remove the stem and slice the mushrooms into thin strips.
8
Prepare the Ningbo New Year cakes—either homemade or store-bought. Korean-style cakes can also be substituted. Adjust the quantity to taste.
9
Heat a medium-hot wok or pan and add olive oil, tilting to coat evenly. Once hot, add the marinated pork and slowly separate it with chopsticks while searing.
10
When the pork is about half-cooked, add the mushroom strips and toss briefly. Season with a pinch of salt and one white peppercorn.
11
Add red chili if desired for extra heat. Add 2 tsp soy sauce to enhance the flavor.
12
Add the mushroom soaking liquid. Before the sauce reduces too much, stir and toss to combine the flavors.
13
Once the flavors are absorbed, pour in the hot broth. If broth is insufficient, top up with hot water. Add any remaining mushroom liquid as well.
14
Let the soup simmer for a few minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
15
Add all the New Year cakes to the soup. They will absorb the rich broth flavors and become tender and delicious.
16
Cook until the cakes are soft, then turn off the heat. Finally, add the vegetables to boost freshness and nutrition.
PrimedTableBETA
