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Potato & pork soup

by Christina Julia

Potato & pork soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 litre/13⁄4pt 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 freshroot 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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