Mixed Meat Soup with Spring Bamboo Shoots (上汤春笋)

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上汤春笋 (Shang Tang Chun Sun)


Winter may not be my favorite season, but it offers such a wonderful opportunity to play with all kinds of soup. Recently I had a success with a meat broth mixed with pork bone and chicken. It is time for more fun, in this recipe I added frozen spring bamboo shoots to the soup.

Note that fresh bamboo shoots are scarce and pretty expensive when in season. Canned bamboo shoots usually have a weird smell. Frozen version is much more economic and available year round. It retains the crispy texture and has no odd smell.

Meat bone soup usually takes a long time to simmer. You may want to prepare the soup in the morning of weekends, so you know you will enjoy it for the lunch.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 lb. pork bone
  • 1 lb. chicken leg quarter
  • 1 lb. frozen spring bamboo shoots (available in Chinese grocery stores)
  • A few slices of ginger
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time:  20 minutes
Cooking Time: 2 hours and 30 minutes
Servings: 4

Cooking Steps
1. Boil a pot of water, add 1 lb. pork bone (separate from a pork shoulder or other types of bones), boil and simmer for 10 minutes to let the blood come out. Discard the stock, rinse clean the pork bone.
2. Add 6 cups of water to a large pot, add the pork bone, add a few slices of ginger, 1 coarse chopped green onion, boil.
3. Rinse clean about 1 lb. chicken leg quarter, cut into smaller chunks, add to the pot, boil, remove foams if needed, cover the pot and simmer for 2 hours.
4. Get 1 lb. frozen sprint bamboo shoot, thaw using microwave, or submerge in warm water, rinse clean the bamboo shoots. Cut the bamboo shoots into thin slices, add to the pot, boil, then cover and simmer for 30 minutes.


1 pound spring bamboo shoot
 



Tip: Add a pinch of salt to the soup before serving.

 

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