Ingredients

1 ¾ litres of water

2 chicken stock cubes

12 spring onion, sliced

500g pork fillet, sliced

230g sliced bamboo shoots, drained

2 tablespoons liquid dashi

1 tablespoon fresh ginger, grated

4 green shallots, sliced

1 large carrot

 Method

Combine water, stock cubes, and onions in a large saucepan. Bring to the boil, reduce heat, and simmer for 10 minutes. Add pork, dashi, bamboo, ginger, and shallots. Cover and simmer for about 5 minutes or until pork is tender.

Cut carrot into strips; boil carrot until just tender. Serve soup with carrot.