Chinese Chayote Soup
This Chinese Chayote Soup is made with chayotes, carrots, shiitake mushrooms, pork meat, and spices. It takes about 2 hours to make but most of the time is just waiting for the pork to become tender.
Ingredients
- 8 dried shiitake mushrooms
- 8 cups chicken stock
- 4 cups water
- 600 g pork shoulder or loin (cut into 2-inch chunks)
- 4 slices ginger
- 2 teaspoons coarse kosher salt
- ½ teaspoon Sichuan peppercorns (optional)
- 3-4 chayotes (seeds removed and chopped into ½-inch chunks)
- 2 medium carrots (chopped into ½-inch chunks)
- 1 teaspoon white vinegar
For serving
- cilantro (chopped)
- ground black pepper
Instructions
- Soak the dried mushrooms in 1 cup of boiling water for 15 minutes to soften them. Use a knife to remove the tough stems and discard them. Reserve the mushroom caps and soaking water.
- In a large pot, combine the chicken stock, water, mushroom caps, mushroom water, pork, ginger, salt, and Sichuan peppercorns. Bring to a boil over high heat then reduce the heat to the lowest setting. Cook for 1 hour, and come back every so often to skim off the scum at the top.
- Add the chayotes and carrots to the pot and return the soup to a boil. Reduce the heat to medium-low, cover, and simmer for another 40 minutes until the vegetables are tender.
- At this point, you can stir in the vinegar, then eat the soup. But I like to skim off some of the extra fat and remove the Sichuan peppercorns first. Taste a spoonful of the soup and add extra salt or vinegar as needed. Serve with chopped cilantro and freshly cracked black pepper.
Nutrition
Calories: 174kcalCarbohydrates: 13gProtein: 16gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 977mgPotassium: 542mgFiber: 1gSugar: 5gVitamin A: 2559IUVitamin C: 6mgCalcium: 32mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!