Dried Beancurd Pork Barley Soup - Fu Jook Tong

I think this is the best soup I ever made! This was the first time I made it and I think I nailed it! I wish I can say the same of all my dishes. The results vary a lot especially when working with new ingredients. I love this soup and all its wonderful ingredients. Chinese soup is so enjoyable and simple to make.

Ingredients: A

• pork neck - parboil first
• dried shitake mushroom - soak until soft
• gingko nuts
• pearl barley
• garlic

Ingredient: B

• dried bean curd sticks -break into desire size ( i like it 1-2") break into bits for creamy texture - soak until soft.

In pot of boiling water add ingredients A, bring to boil again then let it simmer for 20 minutes.

Add * B , the softened beancurd sticks (skin, sheets - there so many variations, looks like a stick and I will call it a stick)

Simmer for 30 mins on low flame.

Seasoning : salt , white pepper , and oyster sauce.

First taste..starts with the bold flavors from the pork and mushroom, then you get the great textures of the barley and gingko nuts and finally a creamy finish with the soy bean curd, some of it melted in the soup.

How lovely ..

This is actually also a base for a very popular dessert,

just remove the pork, mushroom, garlic

and add rock sugar!