Pork Liver Soup
This is based on a Chinese recipe I found and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Ingredients
- 300 grams pork liver, cleaned, sliced thin, (11 oz)
- 250 grams frozen spinach, thawed, chopped, (8 oz)
- 100 grams Chinese egg noodles, (3½ oz)
- 20 grams fresh ginger, peeled, shredded, (¾ oz)
- 4 cups water
For the Marinade
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon white pepper
- 1½ tablespoons Shaoxing rice wine
- ¾ teaspoon cornstarch
Instructions
- Mix together the Marinade ingredients, place the sliced liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
- While the liver is marinating, prep the spinach. Squeeze any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
- Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
- When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot. Boil for 30 seconds then cover and remove the pot from the heat and let set for 15 minutes.
- At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
- Serve.
Notes
Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.
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