Celery Soup Chinese-Style
|Dried chinese mushrooms||1 Tablespoon|
|Pork shoulder||1⁄2 Pound|
|Onions||2 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Celeriac roots||2 Small (With Green Tops Celery Stalks Can Be Substituted)|
|Chicken broth||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
|Powdered ginger||1⁄8 Teaspoon|
Soak mushrooms in cold water 30 minutes.
Cut pork into 1 1/2 inch long, 1/2 inch thick strips.
Mince onions and garlic.
Cut off celery tops; set aside.
Brush celeriac roots under running cold water; peel.
Cut into 1/2 inch cubes.
Heat oil in saucepan.
Add pork; brown on all sides, stirring constantly, about 3 minutes.
Add onions, garlic, and celeriac; cook 5 minutes.
Drain mushrooms; cut in halves, or quarters if very large.
Add to saucepan.
Pour in broth; cover.
Simmer over low heat 25 minutes.
Meanwhile, in another saucepan bring salted water to boil; add noodles.
Remove from heat immediately; let stand 5 minutes; drain.
Five minutes before end of cooking time of soup, add celery leaves.
Season to taste with soy sauce and ginger.
Place noodles in soup tureen or 4 individual Chinese soup bowls; pour soup over noodles.