Imagine a soup so rich in flavor and tradition that it warms not just your body, but your soul! This Cantonese Pork Soup with Carrot and Chinese Yam is more than just a meal—it's a time-honored remedy that combines the delicate balance of Chinese culinary wisdom with pure, nourishing ingredients. Whether you're seeking comfort on a chilly day or looking to boost your immune system, this soul-warming soup promises to transport you to the heart of Cantonese home cooking with every single spoonful.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Cantonese
Serves: 6 servings
Ingredients
- 500g pork bones
- 1 large carrot, sliced
- 200g Chinese yam, sliced
- 4 cups water
- 2 slices ginger
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Begin by preparing the ingredients. Rinse the pork bones under cold water to remove any impurities. This will help ensure a clearer soup.
- Peel and slice the carrot into rounds. For the Chinese yam, peel the skin carefully and slice it into thin pieces, similar in size to the carrot slices.
- In a large pot, add the cleaned pork bones and pour in 4 cups of water. Bring the water to a boil over high heat.
- Once the water is boiling, reduce the heat to medium-low and add the slices of ginger. Allow the soup to simmer for about 5 minutes to infuse the ginger flavor.
- After 5 minutes, skim off any foam or impurities that rise to the surface of the soup. This will help to achieve a clearer broth.
- Add the sliced carrot and Chinese yam to the pot. Stir gently to combine.
- Cover the pot and let the soup simmer on low heat for about 1 hour. This slow cooking process will help extract the flavors from the pork bones and vegetables.
- After 1 hour, taste the soup and add salt to your preference. Remember that the salt will enhance the flavors, so start with a small amount and adjust as needed.
- Continue to simmer the soup for an additional 30 minutes, allowing the flavors to meld together.
- Once the soup is ready, remove it from heat. Discard the ginger slices and any large pieces of fat from the surface if desired.
- Serve the soup hot in bowls, garnished with chopped cilantro for a fresh touch. Enjoy your Cantonese Pork Soup with Carrot and Chinese Yam!
Tips
- Bone Preparation is Key: Always rinse pork bones thoroughly to remove impurities and ensure a clear, clean-tasting broth.
- Temperature Control Matters: Maintain a gentle simmer rather than a rolling boil to extract maximum flavor without making the soup cloudy.
- Skimming is Winning: Regularly remove foam and fat from the soup's surface to achieve a pristine, crystal-clear broth.
- Vegetable Cutting Technique: Slice carrots and Chinese yam into uniform pieces to ensure even cooking and consistent texture.
- Seasoning Wisdom: Add salt gradually and taste as you go. The natural sweetness of the bones and vegetables should shine through.
- Patience Pays Off: Allow the soup to simmer slowly. The long, slow cooking process is crucial for developing deep, complex flavors.
- Fresh Garnish: Always add fresh cilantro just before serving to introduce a bright, fresh element to the rich soup.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 6g
Protein: 8g
Fat: 4g
Saturated Fat: g
Cholesterol: 25mg
