Ingredients with Measurements:
- 1 lb. ground pork
- 1 cup dried wood ear mushrooms, soaked in hot water for 30 minutes and sliced
- 1 cup dried lily flowers, soaked in hot water for 30 minutes and sliced
- 1/2 cup dried black fungus, soaked in hot water for 30 minutes and sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. Szechuan peppercorns, crushed
- 1 tbsp. chili paste
- 1 tbsp. sesame oil
- 8 cups chicken broth
- 4 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium-high heat. Add ground pork and cook until browned, breaking it up into small pieces.
2. Add garlic, ginger, and green onions to the pot and cook for 1-2 minutes until fragrant.
3. Add sliced wood ear mushrooms, lily flowers, black fungus, and bamboo shoots to the pot and stir to combine.
4. Pour in chicken broth, soy sauce, rice vinegar, Szechuan peppercorns, and chili paste. Bring to a boil and then reduce heat to low. Simmer for 20-25 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve hot and garnish with additional sliced green onions if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning pork
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Total fat: 20g
- Saturated fat: 6g
- Cholesterol: 75mg
- Sodium: 2000mg
- Total carbohydrates: 18g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 25g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Dried wood ear mushrooms can be substituted with fresh mushrooms.
- Dried lily flowers and black fungus can be substituted with other dried mushrooms or omitted altogether.
- Bamboo shoots can be substituted with sliced water chestnuts.
Variations:
- Add cooked noodles or rice to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tofu for extra protein.
Tips and tricks:
- Soak the dried mushrooms and flowers in hot water for at least 30 minutes before using to rehydrate them.
- Crush the Szechuan peppercorns with a mortar and pestle or in a plastic bag with a rolling pin.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables, such as bok choy or broccoli
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream or plain yogurt to help cool it down.
Food safety advice:
- Make sure to cook ground pork thoroughly to an internal temperature of 160°F.
Food history:
- Lung Fung soup is a traditional Chinese soup made with a variety of ingredients, including mushrooms, bamboo shoots, and pork.
Flavor profiles:
- This soup has a savory, slightly spicy flavor with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve as a starter or main course for a Chinese-inspired meal.
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Region: Chinese