Cantonese Pork Soup with Carrots & Chinese Yam
User Reviews
5
Cantonese Pork Soup with Carrots & Chinese Yam
Description
Cantonese Pork Soup with Carrots and Chinese Yam is a slow-simmered broth-based soup made by boiling pork shoulder with rehydrated shiitake mushrooms, carrots, red dates, goji berries, and ginger. The initial blanching of the pork and rinsing step ensure a clean-tasting stock. The soup is simmered gently for two hours to develop depth, then Chinese yam chunks are added and cooked further until tender. The yam contributes a smooth, slightly sweet texture, balancing the savory pork and fragrant aromatics.
The resulting broth is clear yet flavorful, enriched by minerals and natural sweetness from the vegetables and dried fruits. The dish suits a comforting lunch or dinner, offering warmth and hydration.
Making the soup a day ahead allows flavors to mature, and reheating before serving enhances the taste. This practice also makes it convenient for preparing meals in advance.
Ingredients
- 4 dried shiitake mushrooms (large)
- 600 grams pork shoulder 1 large piece, or pork butt; lean
- 500 grams carrot cut into large chunks, large
- 15 grams dried red dates (also known as dried jujubes, pitted and halved)
- 15 grams Goji berries dried
- 1 large chunk ginger (smashed)
- 3.3 L water
- 500 grams Chinese yam peeled and cut into large chunks
- salt (to taste)
Instructions
- Rinse the shiitake mushrooms of any dust or dirt, and pre-soak for at least 2-3 hours in warm water. Do not discard the mushroom soaking water.
- Place the pork in a thick-bottomed soup pot filled with enough water to just cover the pork. Bring to a boil, then immediately remove from the heat. Drain, rinse the pork under running water, and clean the stock pot. This step ensures a very clean broth.
- Transfer the pork back to the clean pot. Add the soaked Shiitake mushrooms, carrots, red dates, goji berries, ginger, and 14 cups of water, along with the mushroom water. Cover and turn the heat to high. Bring to a boil, then reduce the heat to simmer. Simmer for two hours. During this time, the heat should be high enough to gently move the soup, but not so high that there are visible bubbles.
- After 2 hours, add the chunks of Chinese yam. Bring to a boil using medium heat, then immediately reduce the heat, cover, and simmer for 1 more hour until Chinese yam is fork-tender. Serve the soup with salt at the table so everyone can add salt to taste. Don’t forget to shred the pork also, and serve it with some light soy sauce for dipping.
Notes
- Prepare the soup at least a day in advance and reheat to deepen the flavors.
- Blanch and rinse the pork before simmering to produce a clean broth free of impurities.
- Soak shiitake mushrooms for several hours to soften them and use the soaking water for additional flavor.
- Maintain a gentle simmer to avoid breaking down the ingredients and keep the broth clear.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 153mg | 6% |
| Potassium | 956mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13922IU | 278% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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