a winter soup, it could be served anytime of the eyar. In the spring,
add pea greens or snow peas shortly before serving.
1 lb. (450g)
tofu or salt pork
2 tbsp. Peanut oil
1 small pod red chili pepper
¼ lb. (110g) Shiitake mushrooms
6 cups (1 ½ litres) water
2 medium parsnips
2 medium turnips
1 small winter squash
soy sauce to taste
2 tbsp. Fresh cilantro
Chop the tofu
or pork into squares and brown in peanut oil in the bottom soup
pot. Cut the chili pepper in half lengthwise and remove the seeds.
Add the pepper to the pot. Slice the mushrooms and sauté
everything together until soft. Add the water and bring to a boil.
If using fresh chestnuts, have them roasted and peeled before hand.
Dried peeled chestnuts can be used, but must be soaked overnight.
Add the chestnuts to the soup. Chop the parsnips, turnips and leeks
and add to the soup. Peel, seed and chop the winter squash into
bite size squares and add to the pot, until the vegetables are just
tender. Add soy sauce to taste and finely chopped cilantro. Serve
with noodles or steamed Chinese buns.