Published via Ecency

💖 Healthy Minced Pork and Mixed Vegetable Soup: My Daughter's Favorite Dish 🍜

Hello, my lovely friends.

Today, I'd like to share a special meal I made especially for my talented daughter: Minced Pork and Mixed Vegetable Soup. It's a simple yet heartwarming dish because my daughter is a huge fan of hot soups. Whether it's minced pork soup, minced chicken, or even minced shrimp, she loves it all. She's so happy just to sip some hot soup.
Even though my little one isn't a big fan of vegetables, a key ingredient in clear soup is always vegetables. I carefully incorporated vegetables to create a rich, naturally sweet, and truly "clear soup." I guarantee the rich, fragrant soup will leave your daughter wanting to finish the entire bowl.

🥕 Ingredients (Serves 3)

These are the main ingredients I used in this dish. Feel free to adjust them to suit the preferences of everyone in the family.

🥣 Main Ingredients:

Minced pork (with a little fat): 200 grams
Chinese cabbage: 1/2 head (or about 80 grams)
Carrot: 1/2 head (cut into bite-sized pieces) Or cut into flower shapes for a cute touch.
Mushrooms (e.g., enoki mushrooms/shiitake mushrooms): 1/2 pack
Broth/Water: 500 ml
🌿 For seasoning the minced pork/enhancing the aroma:
Coriander root: 2-3 roots
Garlic: 3-4 cloves
Black peppercorns: 1/2 teaspoon
Light soy sauce/seasoning sauce: 1 teaspoon (for marinating the pork)
Sugar: A little (to balance the flavor)
✨ For seasoning and garnishing:
Light soy sauce/salt: For seasoning the broth
Chopped green onions and coriander: For garnishing to enhance the aroma

👩‍🍳 How to make Minced Pork and Mixed Vegetable Soup

Let's get started on this delicious dish.
Step 1: Prepare the minced pork

Pound the three spices together: Pound the coriander root, garlic, and black peppercorns together until fine.
Marinate the pork: Mix the pounded three spices with the minced pork. Season with 1 teaspoon of soy sauce/seasoning sauce and a pinch of sugar. Tip: Mix the ingredients well, then refrigerate for about 15 minutes to enhance the flavor and tenderness of the pork.
Step 2: Prepare the Vegetables
Wash the Chinese cabbage: Rinse the cabbage leaf by leaf, then cut into bite-sized pieces. Drain on a colander.
Prepare the carrots: Peel and cut them into desired shapes. For my daughter, cutting them into flower shapes will help her eat more easily (it adds a little gimmick to the dish and makes it more interesting).
Prepare the Mushrooms: Wash the mushrooms thoroughly and prepare to cut them if using shiitake mushrooms.
Prepare the Garnishes: Chop the spring onions and coriander for garnish.
Step 3: Boil the meat.

How to make it

Prepare the broth: Pour broth or water into a pot and place over medium heat until the water begins to boil.
Make the pork balls: Once the water boils, reduce the heat slightly. Scoop out the marinated minced pork and form into bite-sized balls. Add them gradually to the pot until all the remaining ingredients are used. (The minced pork balls will make the broth look more appealing and less mushy.)
Add the hard-to-cook vegetables: Once the minced pork floats to the surface and the water comes to a boil again, start adding the carrots first, as they take the longest to cook.
Seasoning: Season with soy sauce or salt to taste. Taste for a slightly salty and sweet flavor, or adjust to suit your family's preferences.
Add the remaining vegetables: Add the mushrooms and Chinese cabbage. Continue to simmer until the cabbage is translucent (do not overcook or the vegetables will become mushy).
Step 4: Serve
Ladle the broth into bowls.
Garnish with chopped spring onions and coriander.

Serve with hot steamed rice and slurp the soup down.
💖 Kitchen Tip:
If you want a clear soup, skim off any foam that rises to the surface while the pork is boiling.
Adding coriander root to the soup will enhance the broth's Thai aroma.
For children who don't like vegetables, cutting them into cute shapes or hiding them inside the minced pork is a great way to help. 😊