Taiwanese Meat Soup – Rou Geng Tong
Taiwanese meat soup is also called Rou Gen or Bah Gee in Taiwanese. Roy Geng Tong or Taiwanese meat soup doesn’t require any advanced cooking technique but the preparation can take quite some time because meat nugget is needed for this recipe. This is one of those dishes that every family has a slightly different version of. Like always, this recipe I share with you today is what I learn from my mom.
Taiwanese Meat Soup – Rou Geng Tong
Taiwanese meat soup is also called Rou Gen or Bah Gee in Taiwanese. Roy Geng Tong or Taiwanese meat soup doesn’t require any advanced cooking technique but the preparation can take quite some time because meat nugget is needed for this recipe. This is one of those dishes that every family has a slightly different version of. Like always, this recipe I share with you today is what I learn from my mom.
Cooking Instructions
- 1
Thinly slice 2 cloves of garlic. Julienne 5 to 6 slices of ginger.
- 2
Cut the pork into short strips, about 1-1/2 inches long and ¼ inch wide. Make sure to cut against the grain.
- 3
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
- 4
After the meat has been marinated, take out all the ginger and garlic
- 5
Add ½ lb of fish paste into the pork strips and mix well. Make sure the fish paste fully coats each pork strip. Do the same for the chicken.
- 6
Bring a pot of water to a boil, and then add in the meat nuggets. Add them one by one so they won’t stick together. The meat nuggets that float on the surface are ready. You can take them out. Save the water that boils the meat nugget and use it as soup stock when making the meat soup later.
- 7
Soak the shiitake mushroom for 30 minutes. Next, squeeze out the juice and thinly slice them. You can save the juice for the soup stock later.
- 8
Thinly slice the carrot and cabbage into ¼ “ strips
- 9
Chop the cilantro. This will be used as a garnish when you serve your soup.
- 10
In a large pan, heat up a tiny bit of oil and sauté the mushroom with 1 tsp of soy sauce until it’s fragrant.
- 11
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
- 12
When the soup starts to boil, add sliced cabbage and carrot. Cook for about 3 to 4 minutes on medium-high heat
- 13
Next, add the meat nuggets.
- 14
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.
- 15
Bring everything to a boil again.
- 16
Lastly, add 1 to 1-1/2 tsp of salt
- 17
To serve the soup by itself, add 1 tbsp of black vinegar to a single serving bowl. Pour the soup over. And top it off with cilantro and white pepper.
- 18
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.
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