Introduction: Pork Bone and Mushroom Soup
This isn't the famous Korean pork bone soup (if you don't know what that is, I strongly suggest you try - it's delicious!), but instead as a type of Chinese soup that my mom always liked to make with meaty pork bone. It has a fragrant, light flavour, and is a perfect complement to a bowl of rice and stir fry. This recipe does take a bit more time, but because the soup is just simmering for most of it, so you don't need to constantly be around the kitchen to supervise for the entire cooking time.
Step 1: Ingredients
- oyster mushrooms
- green onion
- bak choy
- pork bone
*** I used already cooked pork bone in these pictures, but the process for using raw pork bone is exactly the same, just a little longer cook time.
Step 2: Mise En Place
Prepare your ingredients: wash and chop!
Wash the mushrooms, green onion, and bak choy thoroughly.
Cut off the stems of the vegetables - this will also separate the the clumps of bak choy and mushrooms into individual pieces.
Chop the green onion stalk into fine pieces about 1cm wide.
Slice the ginger into 2 large, thin pieces.
Step 3: Start the Soup
Boil a pot of water on the stovetop on high heat (add in a little more water than how much you actually want the soup the be - it'll evaporate). When it starts to boil, add in the pork bone, ginger, and mushrooms. Cover the pot and simmer on medium heat for 30 minutes minimum. This will impart the flavour of the pork, ginger, and mushrooms into the soup - you'll be able to smell it after 10 minutes or so!
NOTE: if you are using raw pork bones, be careful. You'll need to simmer for longer than 30minutes to make sure it's cooked.
Step 4: Add in Final Ingredients
After 30 minutes of simmering, taste the soup and add in as much salt and pepper as needed. Also add in the bak choy and green onion, and cook the soup for an additional 5 minutes. Serve by scooping out the soup, pork, and vegetables into a bowl. I also like the add a plate of soy sauce to dip my pork bone in!