Potato & pork soup







Cook Time

15-25 Min


  • 1 litre/1 3⁄4pt chicken stock
  • 2 large potatoes, diced
  • 2 tablespoons rice wine vinegar
  • 25g/1oz cornflour
  • 100g/4oz pork fillet, sliced
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 carrot, cut into matchsticks
  • 1 teaspoon chopped fresh root ginger
  • 3 spring onions, thinly sliced
  • 1 red pepper, deseeded and sliced
  • 225g/8oz canned bamboo shoots, drained
  • Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a heavy saucepan and bring to the boil. Reduce the heat until the stock is just simmering.
  • Mix the cornflour with 4 tablespoons water to make a paste, then stir into the hot stock.
  • Bring the stock back to the boil, stirring until thickened, then reduce the heat until it is just simmering again.
  • Put the pork in a glass or ceramic dish, and season with the remaining vinegar, the soy sauce and the sesame oil.
  • Add the pork, carrot and ginger to the stock and cook for 10 minutes. Stir in the spring onions, pepper and bamboo shoots. Cook for a further 5 minutes. Pour into warm serving bowls and serve immediately.
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