Taiwanese Meat Soup – Rou Geng Tong

Cut the pork into short strips, about 1-1/2 inches long and ¼ inch wide. Make sure to cut against the grain.

To marinate the pork, add the ginger and garlic slices from 2 cloves of garlic. Then add ½ tbsp of soy sauce and 1/2 tbsp of rice wine. Mix well and let it marinate for at least 2-3 hours. The meat will be more flavorful if you marinate it overnight. If you don’t eat pork, use chicken. Prepare ginger, garlic, and chicken the same way as the pork

Chop the cilantro. This will be used as a garnish when you serve your soup.

Next, add 7 cups of soup stock to the pan. You can use the combination of the mushroom juice we saved earlier, the water that boils the meat nugget, or homemade chicken soup stock. If you don’t have any of the above, the store-bought chicken soup stock will do the job, too. Bring everything to a boil

When the soup starts to boil, add sliced cabbage and carrot. Cook for about 3 to 4 minutes on medium-high heat

Mix 4 tbsp of corn starch with 4 tbsp of water and pour it into the soup. Stir well. The corn starch will thicken the soup.

To make Roy Geng Tong noodle, put some noodle into a large bowl. Add 1 tbsp of black vinegar. Pour the soup over and, finally garnish with cilantro and white pepper.