Ingredients to make Soup of twelve varieties with liver:
- 1/2 kilo of lamb liver
- 1/4 kilo of chicken breast fillets
- 50 grams of Chinese dried mushrooms
- 3 oil tablespoons
- 3 sliced onions
- 4 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons of fish sauce
- 50 grams of cauliflower in small florets
- 50 grams of sliced button mushrooms
- 50 grams of green beans, chopped on the bias
- 2 liters of water
- 30 grams of julienne Chinese cabbage
- 30 grams of julienned spinach
- 30 grams of bean sprouts
- 3 spring onions in thin slices
- 1 tablespoon fresh coriander leaves
- 3 eggs
- 1 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- lime wedges
How to make Twelve Variety Soup with Liver:
- Cook the liver in water for 10 minutes over low heat, allow to cool, cut the chicken into thin slices as well.
- Put the Chinese mushrooms in heat-resistant bowls and blanch them for 20 minutes; drain and cut into slices.
- Heat the oil in a frying pan over medium heat and fry the onion until it browns a little, add the liver and the and mix them.
- Add the ginger and garlic and wait 2 minutes to pour in the fish sauce and cook for 2 minutes.
- Put the Chinese mushrooms, the beans, the button mushrooms, the cauliflower and the meat mixture in a saucepan.
- Add the water, bring to a boil and let it cook until the vegetables are tender.
- Add spinach, cabbage and bean sprouts and cook for 5 minutes until tender.
- Mix in the cilantro and spring onion.
- Crack the eggs over the soup and stir quickly to set, pour in the soy sauce, season with the black pepper and serve immediately.
- Arrange the lime wedges on a plate to squeeze into the soup.
