Taiwanese Meat Soup – Rou Geng Tong

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, taiwanese meat soup – rou geng tong. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Taiwanese Meat Soup – Rou Geng Tong is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Taiwanese Meat Soup – Rou Geng Tong is something which I have loved my entire life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! Rou means meat, Geng is thicken soup and Tong is also soup.

To get started with this particular recipe, we must first prepare a few components. You can have taiwanese meat soup – rou geng tong using 17 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Taiwanese Meat Soup – Rou Geng Tong:
  1. Take Meat Nuggets
  2. Make ready 1⁄2 lb leg meat or chicken thigh
  3. Take 1⁄2 lb fish paste
  4. Make ready 1⁄2 tbsp soy sauce
  5. Take 1⁄2 tbsp rice wine
  6. Get 2 cloves garlic
  7. Take 5-6 slices ginger
  8. Take Soup
  9. Prepare 12 fish/meat nuggets
  10. Prepare 4 Chinese cabbage leaves, 4 cups
  11. Take 1 small carrot, 1 cup
  12. Prepare 7 cups soup stock (see recipe)
  13. Take 2-3 dried shiitake mushrooms
  14. Prepare 4 tbsp corn starch
  15. Get Salt
  16. Take Cilantro
  17. Prepare Black vinegar

This is one of those dishes that every family has a slightly different version of. Today's recipe is another signature Taiwanese dish called Rou Geng Tong or Taiwanese meat soup. In Taiwan, this soup is just as popular as Lu Rou Fan. Taiwanese Meat Soup 肉羹 [Rou Geng] "Rou Geng" is a popular taiwanese snack stand dish, boiled pork and fish paste shaped by hand, served in a thick mushroom, Chinese white cabbage and bamboo sprouts soup.

Steps to make Taiwanese Meat Soup – Rou Geng Tong:
  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.

In Taiwan, this soup is just as popular as Lu Rou Fan. Taiwanese Meat Soup 肉羹 [Rou Geng] "Rou Geng" is a popular taiwanese snack stand dish, boiled pork and fish paste shaped by hand, served in a thick mushroom, Chinese white cabbage and bamboo sprouts soup. Best with black vinegar and white pepper. Usually there are two versions of Rou-Geng: one that uses sweet potato powder and another that uses fish paste. Cut the meat against the grain into three inch long slices.

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