pork-bones-soup | aktivolife

Pork Bones Soup

Total time: 2 hours 30 minutes

Serves 8

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

500g - Pork neck bones, rinsed a couple of times and soaked in cold water for 30 minutes

1.5 L - Water

30g - Ginger, sliced

2 tb - Korean soybean paste (Doenjang)

4 - Shiitake mushrooms, dried

1 - Onion, halved

1 - Dried red chili pepper

500g - Napa cabbage, cut off the core

2 - Potatoes, peeled, halved

250g - Bean sprouts, washed and strained

4 - Green onions, cut into 2-inch long pieces

1 - Green onion, chopped for garnish

12 - Perilla leaves, washed

Seasoning paste ingredients

6 cloves - Garlic, minced

3 tb - Korean chili flakes (Gochugaru)

1 tb - Korean chili paste (Gochujang)

3 tb - Fish sauce

¼ cup - Perilla seeds powder

½ tsp - Ground black pepper

½ cup - Water

UTENSILS

Large pot, Bowl, Knife, Chopping board

INSTRUCTIONS

1. Bring a large pot of water to a boil. Blanch the napa cabbage for 1 minute. Remove it and rinse under cold water. Strain well and tear the leaves lengthwise into long, bite-sized pieces. Set aside.

2. In the same pot of boiling water, add the pork bones and cook for 7 minutes over medium-high heat. Strain and rinse them under cold running water. Remove any excess fat, foam and bone fragments.

3. Place the cleaned bones into a large pot. Add the water, ginger, soybean paste, shiitake mushrooms, onion and red chili pepper. Cover and simmer the mixture over medium-high heat for 90 minutes.

4. In a small bowl, combine the garlic, chili flakes, chili paste, fish sauce, perilla seeds powder, ground black pepper and water. Mix well.

5. Remove the shiitake mushrooms from the pot and slice them thinly. Return the sliced mushrooms to the pot.

6. Add the cabbage, bean sprouts, green onions, potatoes and seasoning paste to the pot. Cover and cook for 40 minutes over medium-high heat until the potatoes are fully cooked.

7. Add the perilla leaves to the pot and stir gently.

8. Garnish the soup with the chopped green onions. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = 209g