Jicamas are rattling sugariness when made into soups. I showtime did this many years dorsum when my third uncle, asked me to purpose this to brand a soup base of operations for Chinese New Year’s reunion dinner steamboat.
Then the Chinese fast nutrient rice store that I larn to daily, serves this soup every moment well. It’s actually sweet. But don’t cutting the jicamas every moment good large every moment they don’t plough actually soft afterwards cooking, dissimilar white radishes that do. They volition last soft, exactly they retain their cast actually good in addition to they won't larn mutilated by your soup ladle. So, delight cutting them into seize amongst teeth sizes.
Try this, it’s actually a overnice in addition to “clear” sugariness soup.
Jicama in addition to Carrot Soup Recipe
400gm jicama/sengkuang/Chinese turnip (it was virtually 500gm earlier peeling)
150gm carrots (2 medium ones)
10 white peppercorns
200gm pork loin or thin porktwo sprigs of boundary onion, finely sliced
2L H2O (8 cups)
¾ tsp salt
1. Bring H2O to boil.
2. Meanwhile cube your pork loin, jicama in addition to carrots.
3. Smash the peppercorns in addition to position into the boiling H2O together amongst jicama, pork in addition to carrots.
4. Bring dorsum to a boil in addition to plough to depression oestrus in addition to simmer for two hours.
5. Season amongst salt. Put inwards sliced greenish onions in addition to plough off the heat.
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