I decided to make homemade Chinese soup for dinner, something simple. I started with pork neck bones which I brought to a rolling boil and then drained. After rinsing well, I returned them to the pot with plenty of cold water, some dried shrimp, dried Chinese mushrooms and salt. I let the soup simmer for 1-1/2 hours before adding large chunks of carrot and winter melon. After another 45 – 60 minutes, the soup was ready to enjoy. The pork was fall-off-the-bone tender, and the broth was very flavorful.
Everyone has their version of homemade Chinese soup; let me know what yours is!
Tagged: Chinese soup