Thickened Mushroom and Pork Soup
Silky Taiwanese soup thickened with a potato‑starch slurry, featuring tender pork slices, shiitake and wood‑ear mushrooms, and sweet carrots, finished with an egg ribbon and cilantro.
INGREDIENTS
Potato starch mixture:
4 tbsp – potato starch
4 tbsp – cold water
Soup:
6 cups – water
1 cup – pork, thinly sliced
½ cup – shiitake mushrooms, sliced
⅓ cup – carrots, shredded
½ cup – wood‑ear mushrooms, sliced
⅓ cup – bamboo shoots, sliced
3 tbsp – hondashi®
2 tbsp – sugar
½ tsp – white pepper
1 – egg, beaten
Salt, to taste
Garnish: cilantro
DIRECTIONS
1. In a bowl, whisk potato starch into cold water; set aside.
2. Bring 6 cups water to a boil in a pot over high heat.
3. Add pork, shiitake mushrooms, carrots, wood‑ear mushrooms, bamboo shoots, hondashi®, sugar, and white pepper; simmer for 5 minutes.
4. Reduce heat to low; slowly stir in the potato starch mixture.
5. Increase heat to high, bring to a simmer until the soup thickens.
6. Drizzle in beaten egg while stirring gently.
7. Season with salt, garnish with cilantro, and serve.
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