EIGHT TREASURES SOUP RECIPES

Steps:

• Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.
• Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons.

Steps:

• 1. Place the shiitake mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes, or until soft. Drain and squeeze out any excess liquid. Discard the woody stems and thinly slice the caps.

  2. Bring a large saucepan of water to the boil and cook the noodles for 1 minute, or until cooked through. Drain, then rinse with cold water. Divide evenly into four deep warmed serving bowls.

  3. Meanwhile, bring the chicken stock to the boil in a large saucepan over high heat. Reduce the heat to medium and add the soy sauce and rice wine, stirring to combine. Simmer for 2 minutes. Add the chicken and pork. Cook for another 2 minutes, or until the chicken is cooked through and the pork is heated. Add the onion, carrot, snow peas, shiitake mushrooms and half the spring onion. Cook for a further 1 minute, or until the carrot is tender.

  4. Divide the vegetables and meat among the serving bowls and ladle on the hot broth. Garnish each bowl with the remaining spring onion.