Preserved Plum Soup (suān méi tāng – 酸梅汤)

Preserved plums are most commonly used in drinks, soups or condiments, offering a refreshing sourness to dishes. This family recipe, handed down from Natacha’s great-grandmother, is inspired by Chinese Teochew cuisine.

ingredients

• 100 grams of ground pork

• ¼ cup of coriander, finely chopped

• ½ teaspoon of cornstarch

• Pinch of white pepper

• ½ teaspoon of soy sauce

• Handful of coriander roots (optional)

• 1 teaspoon of goji berries

• 1 preserved plum (and 1 teaspoon of its liquid)

• 1 teaspoon of fresh lime juice

• Pinch of salt

method

1. Place the ground pork in a medium-sized bowl and add 1/2 of the chopped coriander (set aside the rest for garnishing), the cornstarch, the white pepper and the soy sauce; mix well.

2. Drizzle 1 teaspoon of preserved plum liquid into the bowl and mix through.

3. Chill in the fridge for 20 minutes.

4. While the pork mixture is chilling, bring 3 cups of water to a boil.

5. Add the coriander roots (optional but recommended to enhance the aroma of the soup) and the goji berries.

6. When the water is boiling, add the preserved plum and gently mash it.

7. Use a teaspoon to make bite-sized round balls from the chilled marinated ground pork, then add them to the boiling water to cook.

8. While all of the pork balls are cooking, add the lime juice.

9. Add salt and white pepper to taste.

10. Once pork is cooked (approximately 5 minutes), boil soup for a final 5 minutes.

SERVES:

3–4 People

NOTES:

Serve with a side of rice, sprinkled with coriander. Best eaten fresh or in cold weather.

You’ll find preserved plums at most oriental supermarkets.