Name: Pork Soup with Pickled Suan Cai Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 platters
Ingredients: 300 g pork tenderloin; 250 g sauerkraut; 1.2 l poultry stock; 80 g glass noodles; 20 g ginger; 3 cloves garlic; 3 stems spring onion; 1 pc chilli peppers; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 teaspoons sesame oil; 2 tablespoons rapeseed oil; 0.5 teaspoon white pepper; 1 teaspoon sugar; 1 pinch salt

Step by step process

Preparing the meat and vegetables

1
For this pork soup, slice the pork tenderloin against the grain into thin strips about 3 millimeters thick and transfer them to a bowl.
2
Add 1 tablespoon of soy sauce, the corn starch, and half a teaspoon of white pepper to the meat. Mix it by hand and let it marinate for 15 minutes so the meat stays tender after cooking.
3
Meanwhile, rinse the sour cabbage under cold water, squeeze it out, and cut it into shorter strips. Peel and finely chop the ginger and garlic, slice the spring onion into rounds, and separate the white part from the green.
TIP:
If the sauerkraut is too sour, rinse it briefly with cold water to reduce the sharpness, making sure to let the water drain well so the sauerkraut does not lose its texture or flavor. This adjusted sauerkraut can be easily used in salads and stewed dishes.

Cooking the soup

4
Heat the rapeseed oil in a pot and saute the ginger, garlic, and white part of the spring onion over medium heat until fragrant, about one minute.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
5
Add the sour cabbage and saute it for 3 minutes so it releases its aroma. Pour in the poultry broth, bring it to a boil, and simmer for 10 minutes over low heat.
6
Add the marinated meat strip by strip to the hot soup so it does not clump. Cook for 4 minutes, until it turns white and is tender.
7
Season with the remaining soy sauce, sugar, and salt. If you like it spicier, add chopped chili to taste.

Finishing and serving

8
For a heartier soup, add the soaked glass noodles to the pot and let them warm through for 2 minutes, until they turn translucent.
9
Finally, drizzle the soup with sesame oil and ladle it into bowls. Sprinkle with the green part of the spring onion and serve hot.