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    Pork and Shiitake Mushroom Soup

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    Pork and Shiitake Mushroom Soup


    • ½ x 40g pack Fungi Foray shiitake dried mushrooms
    • 850ml chicken stock
    • 1tsp cornflour
    • 1tbsp Waitrose Fino Sherry
    • 2tbsp Amoy Light Soy Sauce
    • 150g pork fillet, sliced very thinly
    • 1tbsp sunflower oil
    • ¼ cucumber, peeled and cut into thin slices
    • 4 salad onions, sliced diagonally


    1. Prepare the mushrooms according to the instructions on the pack. Add to the chicken stock and simmer for 10 minutes.
    2. Mix the cornflour, sherry and soy sauce together, pour over the pork and leave to marinate for 10 minutes.
    3. Heat the oil in a wok or large frying pan. Remove the pork from the marinade, add to the pan and stir-fry quickly for 1-2 minutes to seal. Transfer to the stock with the remaining marinade.
    4. Add the cucumber and onions and continue to simmer for a further minute. Serve immediately.

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