Clear Soup of Minced Pork and Spring Onion

Prep time: 10 mins
Cooking time: 10 mins

Ingredients

900ml chicken stock
pinch salt
pinch sugar
1 - 2 tsp Blue Dragon Light Soy Sauce
few drops Blue Dragon Oyster Sauce
100g minced pork (mix in a little finely chopped ginger, garlic and salt for seasoning)
20g spring onions, trimmed and cut into 2.5cm lengths
a few cloud ear mushrooms, torn into pieces
50g Blue Dragon Extra Firm Silken Tofu
minced deep fried garlic
1 tsp coriander
pinch white pepper

Serves: 4 - 6

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A wonderfully warming Thai broth. Simply omit the pork and add more mushrooms for a vegetarian version.

Bring the stock to the boil and season with salt, sugar, light soy and oyster sauce.
Add the pork mince, stirring to prevent the meat clumping. Do not overcook the mince – a moment or two is sufficient, otherwise it will toughen and become oily. Add the soy and oyster sauce, spring onion, mushrooms and tofu.
Serve sprinkled with small pieces of deep fried garlic, coriander and pepper.

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