Chinese Ginger Pork soup
with Vegetable Ribbons and Red Chilli
The quantities provided above are averages only.
Ingredients
240 grams
Irish Pork Mince
1 unit(s)
Carrot
250 grams
Mushrooms
1 unit(s)
Scallion
1 unit(s)
Chilli
1 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Courgette
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
Not included in your delivery
to taste
Water
to taste
Salt
tsp
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Halve the chilli and discard the core and seeds, then finely slice.
Thinly slice the mushrooms.
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Trim and thinly slice the scallions.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Place a pan over medium-high heat (no oil). Once the pan is hot, fry the mince, garlic and ginger until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the courgette, carrot and mushrooms stirring occasionally, until softened, 3-4 mins. Add the soy sauce, sesame oil, stock and 400ml water (Per 2P). Bring to the boil and simmer, 2-3 mins.
Divide the soup between your bowls.
Top with the red chilli, spring onion and sesame seeds to finish.
