Name: Pork & Soya Bean Soup
Yield: Serves 4
Cuisine: China
Ingredients: 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp yellow bean sauce; 2 garlic cloves, crushed; 30 ml/2 tbsp vegetable oil; 150 g/5 oz/generous 1 cup minced/ground pork; 115 g/4 oz/¾ cup processed soya beans, soaked overnight, rinsed and drained; 800 ml/scant 1½ pints/3½ cups boiling water; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp sesame oil; 2 spring onions/scallions, chopped; coriander/cilantro leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Soya beans grow profusely throughout most of China and, when not used to make various kinds of tofu, are cooked much like normal pulses. Chinese stores sell them dried and they have to be soaked overnight, but many stores also sell processed soya beans that require no soaking. They are frequently used as a stock base because they impart a distinctive, almost meaty, flavour.