Chinese Sour Soup
We’re officially in autumn, I see some leaves are turning colors. The cooler temperature calls for warm soup that should not be complicated. I made this mostly from what’s in the refrigerator.
Ingredients and Instruction for two servings (Print Recipe Here)
- 1 teaspoon sesame oil
- 1/2 pounds pork cut into small pieces You may substitute with chicken
- 1 stalk green onion minced
- 2 inch ginger root, skinned and minced
- 2 Tablespoons sake
- 1-1/2 cup water
- 1 bok choy separate green and white parts then sliced thinly
- 1 small bag enoki mushrooms, discard bottom dark ends, cut in 2 inches length
- salt, white pepper
- 1 teaspoon sugar
- 3 Tablespoons rice vinegar
- Heat sesame oil in skillet at low heat. Add pork and cook until the meat just turns white.
- Add green onions and ginger to the skillet. Sauté for 1 minute.
- Turn the heat up to medium. Pour sake, water and sprinkle about 1/2 teaspoon salt and pepper when the liquids boil, turn heat to low, put the lid on and cook for 5 minutes.
- Add bok choy’s white parts and enoki mushroom, put the lid back on and cook for a few minutes.
- Add green parts of sliced bok choy, sugar and vinegar. Stir few times and it’s done! Take taste test, if you like more zing then add more vinegar