Chinese-Style Potato Pork Soup
Comments: In this soup, pork is seasoned Chinese-style, with the traditional soy sauce, rice wine vinegar and just a hint of sesame oil.
For a spicier broth, add 1 chopped hot red pepper or 1 teaspoon [5 mL] chili powder to the broth, along with pork strips.
Preparation time : 5 minutes
Cooking time : 20 minutes
Servings: 4
  • 4 1/2 cups [1.125 L] chicken broth
  • 2 large potatoes, diced
  • 2 tablespoons [30 mL] rice wine vinegar
  • 2 tablespoons [30 mL] cornstarch
  • 1/4 cup [60 mL] water
  • 1 tablespoon [15 mL] light soy sauce
  • 1 teaspoon [5 mL] sesame oil
  • 4 1/2 ounces [127.5 g] pork loin, into fine strips
  • 1 carrot, into really fine strips
  • 1 teaspoon [5 mL] freshly finely chopped gingerroot
  • 3 green onions, into thin slices
  • 1 sweet green pepper, membranes removed and seeded, into fine strips
  • 1 [8-ounce / 227-mL] can bamboo shoots, drained
  • Into a casserole, bring together chicken broth, potato dices and 1 tablespoon [15 mL] of rice wine vinegar to a boil.
  • Lower heat; leave to simmer slowly.
  • Dilute cornstarch into water; mix into broth.
  • Bring broth back to a boil, stirring until thickening; lower heat once more until simmering slowly.
  • Into a bowl, mix together remaining rice wine vinegar, soy sauce and sesame oil.
  • Add and well coat pork loin strips with mixture.
  • Add pork loin strip mixture, carrot strips and finely chopped gingerroot to broth.
  • Leave to simmer for 10 minutes.
  • Then mix in thin green onion slices, fine sweet green pepper strips and drained bamboo shoots.
  • Leave to simmer for 5 minutes more.
  • Serve soup immediately, into hot individual bowls.