Pork and Spring Onion Soup
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
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.