Cantonese mushroom bone soup is made of a large pig leg bone, chopped in big chunks. The typical Cantonese influence comes from the herbs you need to add. It’s a simple recipe (if you can find the Cantonese flavoring) that doesn’t require much attention and can be prepared well in advance.
Cantonese mushroom bone soup ingredients
Ingredients:
- water
- one big pig bone (leg), chopped into large chunks. Preferable with some meat on it
- about 10 dry mushrooms
- some chopped fresh mushrooms
- 2 slices of ginger
- salt to taste
Special Cantonese ingredients:
- 4 dried jujubes (those red big things, smell a little like little apples)
- two tablespoons of dried wolfberries
- 1 tablespoon of lotus seeds
- some dried lily bulbs
- small piece of dried white yam
- Job’s tears / Coixseed / Chinese pearl barley (PS. NOT for pregnant women)
Note, we normally buy a bag (see photo below) that contains all of this stuff, but you could also buy everything separately.
Prepare:
- wash the bones under the tap with some cold water to remove blood
- put the water in a big high pressure pan and add the bones
- bring the water to a boil
- wash the mushrooms good and soak the dry ones for a while in a little bit of water
- when it starts boiling good, you will see some dark gray foam on top of the water, this is blood and should be removed
- use a big spoon to remove the blood, you probably need to do it a few times
- after all blood is removed, add the dried mushrooms, slices of ginger and special Cantonese ingredients
- close the high pressure wok and use high fire for 5 minutes
- after 5 minutes, turn the fire low and let it boil
- add fresh mushrooms after about 10-15 minutes and let it slowly boil
- add salt, mix well and serve
once the water with soup bones is boiling, remove the blood with a spoon
About 10 pieces of dried mushrooms, cleaned and soaked in some water
Ingredients for Cantonese soup
All the ingredients in one bag, very simple 🙂
Optional fresh mushrooms, use whatever you like
Boil for 5 minutes in a closed high pressure pan on high fire, after that do low fire