Shredded Pork Soup

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Preparation info

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

The fresh mushrooms add a sweetness to the chicken-based stock, while the cilantro leaves lend an overall fragrance to the soup. Even so, to make the soup truly delicious, the pork slices must be tender and not overcooked. An even simpler way to make this soup is to use shredded ham. Obviously, with ham there is no need to marinate the meat. If you want to make a more substantial soup, you could add a handful of Chinese noodles or small Italian pasta shapes.


  • 4 ounces trimmed lean pork, cut into rectangular slices about Β½ x 1Β½ inches and β…› inch thick
  • 4Β½-5 cups unseasoned chicken stock
  • 1Β½ tablespoons vegetable oil
  • ΒΌ-Β½ teaspoon salt, or to taste
  • 4 ounces fresh mushrooms, trimmed and cut into thin slices
  • 4 stalks cilantro leaves (branches of leaves only)


  • ΒΌ-Β½ teaspoon salt
  • 2 teaspoons thin soy sauce
  • 4 turns white pepper mill
  • 1 teaspoon Shaoxing wine or medium-dry sherry
  • 1 teaspoon cornstarch
  • Β½ tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil


  • Marinate the pork. Add the salt, soy sauce, pepper, wine or sherry, and cornstarch to the pork and stir to coat. Add the water and stir again until well absorbed. Leave to stand for 15-20 minutes. Blend in the oils.
  • Pour the stock into the wok and bring it to a gentle boil. Add the oil and the salt. Add the mushrooms and continue to cook for 4-5 minutes, maintaining a gentle boil.
  • Add the pork, separate the pieces with chopsticks or a fork and return to a gentle boil, continuing to cook for another minute, or until the pork is just cooked, having turned opaque. Remove the wok from the heat. Check the soup for seasoning. Immerse the cilantro leaves into the soup before spooning into either a large soup tureen or individual bowls. Serve immediately.

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