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Huaiyang Geng (淮扬羹) – Sweet and Sour Soup from Jiangsu
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Huaiyang Geng (淮扬羹) – Sweet and Sour Soup from Jiangsu
Laura Chen
4
15 minutes
30 minutes
150
Chinese
Soup
Huaiyang Geng is a thickened soup from Huaiyang cuisine in Jiangsu, made with bamboo shoots, pork, tomato and egg ribbons. Black vinegar and sugar give it its sweet and sour taste, and white pepper adds a mild heat. You serve it hot as a starter.
Ingredients
- 200 g fresh bamboo shoots, cut into strips
- 150 g lean pork, cut into thin strips
- 1 medium tomato, diced
- 1 egg, lightly beaten
- 2 tbsp black vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp white pepper
- 1 liter chicken broth
- 2 tbsp cornstarch, mixed with 4 tbsp water
- 2 scallions, finely chopped
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the bamboo shoots, pork and tomato to the broth and cook for 10 minutes.
- Add the black vinegar, sugar, salt and white pepper to the soup and stir well.
- Slowly stir the cornstarch mixture into the boiling soup to thicken it.
- Pour the beaten egg into the soup and stir gently with a spoon to form egg ribbons.
- Take the soup off the heat and garnish with the scallions.
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More recipes: Chinese recipes · Asian soups · All Asian recipes