Fried Pork Soup

This comforting dish features tender mushroom caps gently steamed in a wok and topped with a rich, thickened milk sauce. Finely minced luncheon ham and fresh parsley add savory depth and a pop of color to every bite. The combination of earthy mushrooms and creamy sauce makes for a satisfying, home-style meal that feels elegant yet simple to prepare. It pairs wonderfully with crusty bread or steamed rice, making it perfect for a cozy dinner or a light lunch. The gentle cooking method preserves the delicate texture of the mushrooms while allowing the flavors of the ham and herbs to shine through.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 515.2

Dietary: Gluten-free

Description

This comforting dish features tender mushroom caps gently steamed in a wok and topped with a rich, thickened milk sauce. Finely minced luncheon ham and fresh parsley add savory depth and a pop of color to every bite. The combination of earthy mushrooms and creamy sauce makes for a satisfying, home-style meal that feels elegant yet simple to prepare. It pairs wonderfully with crusty bread or steamed rice, making it perfect for a cozy dinner or a light lunch. The gentle cooking method preserves the delicate texture of the mushrooms while allowing the flavors of the ham and herbs to shine through.

Ingredients

1 Parsley sprig
1 Sl Luncheon ham
Select mushrooms with unopened caps. Cut off stems of mushrooms, so

Directions

1
Separate mushroom caps from stems, keeping the stems intact for another use.
2
Finely mince the slice of luncheon ham and the parsley sprig.
3
Heat oil in a wok over medium-low heat for about 2 minutes.
4
Add the mushroom caps to the wok and stir-fry for 1 minute.
5
Add 2 tablespoons of water to the wok, cover, and gently cook for 6 minutes.
6
Remove the lid 2 or 3 times during cooking to stir the mushrooms.
7
Transfer the cooked mushrooms to a serving platter, arranging them with caps upright.
8
Pour any remaining juices from the wok over the arranged mushrooms.
9
In the same wok, combine milk and cornstarch solution.
10
Cook over medium-low heat, stirring constantly, until the sauce thickens.
11
Pour the thickened white sauce over the mushroom caps.
12
Garnish with the minced ham and parsley.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 515.2kcal

% Daily Value *
Total Fat 51.7g80%
Saturated Fat 8.3g42%
Cholesterol 13.5mg5%
Sodium 357.8mg15%
Total Carbohydrate 4.8g2%
Dietary Fiber 0.2g1%
Sugars 4.5g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Save the mushroom stems for making stock or adding to other soups.

Ensure the cornstarch is fully dissolved in the milk before heating to avoid lumps.

Use fresh mushrooms with firm, unopened caps for the best texture.

Keywords: mushroom, ham, white sauce, parsley, cornstarch, milk, wok, steamed, creamy, savory, comfort food, quick dinner, vegetable, garnish, easy, homestyle, sauteed, thickened, herb, protein

Read it online: https://www.chefs-mate.com/recipe/fried-pork-soup-7/