Description Edit

This soup is cooked in a wok, that most versatile of pots

Ingredients Edit

Directions Edit

  1. Heat wok until smoky hot. Add oil, swirling around sides of wok. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
  2. Add liver slices. Sear to seal in juices. Add water or broth and bring to a slow boil. Cook for 3 minutes.
  3. Add chopped watercress. Cook for 1 minute.
  4. If using very fine Chinese noodles, add directly to pot, breaking apart with chopsticks. After one minute, remove from heat. The noodles will finish cooking during the serving.
  5. If using angel hair pasta, parboil for one minute, then add to the soup.

Serves 4 - 6

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