Long & Short Soup

Gōngxĭ fācái!

Apparently Long & Short Soup is named for the long thin egg noodles and the short fat pork won tons it contains. Tonight's version contained fresh egg noodles, blanched kai-lan, and pork and shitake won tons cooked in a tangy soup. To save another call to the Accountant so she can read me the recipe, this is the soup base I like to use. The dumpling are cooked in the soup, then the dumplings and soup are spooned over blanched fresh egg noodles (70 - 100 g per person) and Asian greens (blanch if the vegetable has dense stems, otherwise it will cook easily in the soup) in large bowl. Garnish with scallions, coriander and/or garlic chives.

Long & Short Soup Soup
Serves 2 as a main
Adapted from Takeaway by Les Huynh

1.25 L chicken stock
2 tbsp light soy sauce
2 tbsp saoxing rice wine
1 tbsp Chinese black vinegar
1/2 tsp white pepper

To make the soup bring the stock to the boil in a large saucepan. Add the soy sauce, rice wine, vinegar and white pepper. Cook fresh dumplings in the soup for 4-5 minutes.