[Ningbo] Pork Belly Soup with Preserved Vegetables and Winter Bamboo Shoots

Name: [Ningbo] Pork Belly Soup with Preserved Vegetables and Winter Bamboo Shoots
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 115 g winter bamboo shoots; 75 g Cooked pork belly; 100 g pickled mustard greens; to taste Salt; to taste MSG

A classic Ningbo soup where shredded winter bamboo shoots are stir-fried then simmered with rich pork belly slices and salty preserved mustard greens for a tangy, savory, umami-packed broth.

20 minNewEasy Soups Boil Savory

Instructions

1
Ingredients: Winter bamboo shoots (peeled and cleaned), cooked pork belly (sliced), snow vegetables (washed and chopped)
2
Place the shelled and cleaned winter bamboo shoots on the cutting board and cut them into shreds.
3
Heat oil in a pan until hot, then add the sliced winter bamboo shoots and stir-fry.
4
Next, add some water and bring it to a boil, then cook for 6–7 minutes.
5
Then, add the chopped cooked pork belly and pickled mustard greens, stir them, and bring to a boil.
6
Finally, add an appropriate amount of salt.
7
Add an appropriate amount of MSG.
8
Mix in the seasonings evenly to finish.

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Ingredients

Main Ingredients

winter bamboo shoots
115 g
Cooked pork belly
75 g
pickled mustard greens
100 g

Seasonings

Salt
to taste
MSG
to taste