Chashu, mushroom, bok choy, snow pea soup, boiled egg soup

When it’s a cold, winter’s weekend and you want something that will make you feel warm and good inside, then why not make some Chashu, mushroom, bok choy, snow pea soup, boiled egg soup.

This healthy and delicious soup is filled with nutritious vegetables and broth. When making this recipe I researched how to make Asian style pork to enjoy with the soup. I wanted the soup to be simple yet filling. All I know is, that were no left overs to enjoy for a second time!

Photo Jun 10, 2 32 24 PMPhoto Jun 10, 5 16 39 PMPhoto Jun 10, 5 32 09 PMPhoto Jun 10, 5 43 48 PMPhoto Jun 10, 6 17 06 PMPhoto Jun 10, 6 17 10 PMPhoto Jun 10, 6 17 55 PM

Chashu, mushroom, bok choy, snow pea soup, boiled egg soup

Ingredients

  • 1 packet dried shiitake mushroom
  • 3-4 button mushrrom, sliced
  • 3-4 stalk bok choy, cut individually
  • 1 tbs red chili paste
  • 2-3  green onion, green part cut in 1 inch
  • 2-3 green onion, white part, julienned
  • 1 inch ginger, sliced
  • 1 cup snow peas
  • 4 cups chicken broth
  • 4 boiled eggs, boil for 6-7 mins
  • pork chashu (see below)
  • seaweed  for garnish

Method

  1. Pour chicken broth plus 2 cups water in a deep soup pot and bring to a boil
  2. After the soup has boiled add mushroom and both parts green onion reserving some white for garnish; cook until mushroom changes color (photos: i added snow peas too early and they over cooked)
  3. Mix red chili paste with 2-3 tbs of broth then pour back into the soup
  4. Add snow peas and bok choy and cook until bok choy has wilted
  5. Pour broth with veggies in a bowl, serve with sliced chashu, boiled egg, seaweed

 

Pork Chashu

Ingredients

  • 1 kg pork belly block, cut in half
  • 1 tsp kosher salt
  • 1  tbs canola oil
  • 2 inch ginger, sliced
  • 1 green onion stalk, cut in 1 inch, green and white separated
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 3 tsp sugar
  • 1 1/2 tbs coconut oil

For Marinade

  • 1/4 cup soy
  • 1 tbs Chinese 5 spice
  • 2 tbs rice wine vinegar
  • 4 tbs kosher salt

Method

  1. For Marinade: mix pork with 1/4 cup soy, 5 spice, and rice wine vinegar for 6-8 hours
  2. Rinse and pat dry, and set aside
  3. Season entire pork  liberally with kosher salt
  4. In a frying pan heat coconut oil
  5. Once the pan is hot to a sizzle brown all sides of pork belly starting skin side down; about 10 minutes
  6. While pork belly is browning in a deep pot combine 3/4 cup water, soy sauce, sake, sugar and mix well
  7. Put the pork belly skin side up, green onion, and ginger into the pot; the liquid should be just under the skin
  8. Place a drop lid on top of the meat; Otoshibuta
  9. Simmer on medium heat, occasionally turning for about 1 hour
  10. Remove drop lid and cook remaining liquid until its thick and bubbly, this will take about 20 min
  11. Once the sauce is thick and meat is shiny remove from pot and cut into thin slices
  12. You can eat this on its own or have it in soup!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s