Hototay

Hototay soup, originally, is a Chinese soup.  It is a combination of meat-and-vegetables with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs.  It requires a lot of time in terms of preparation. The ingredients will undergo the cutting, chopping,slicing and mincing efforts.  

But my version of Hototay soup is simpler and easy to prepare.  Have fun cooking!

Ingredients:

250 g.  Pork Lomo (strips)
100 g.  Baguio Beans (diagonally sliced)
100 g.  Sitsaro
100 g.  Cauliflower (sliced)
1 pc.  Medium Carrot (diced)
1 pc. Medium Red Bellpepper (sliced into squares)
2 stalks Celery (sliced into small parts)
1 pc Medium Onion(minced)
2 cloves Garlic (minced)
60 g. Knorr NIDO Oriental Style Real Chinese Soup
1 pc. Medium Egg
6-8 cups Water
1-2 tbs. Cooking Oil
1 tbs.  Fish Sauce (Patis)
powdered black pepper (optional)
1 dozen Quail Eggs(boiled & peeled)


Procedures:

1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water.  Set aside.
2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot.
3. Add  3 cups water and bring to boil.
4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame.
5. Add remaining ingredients except the medium egg and quail eggs.
6. Simmer for another 2 min. with constant stirring over low-medium flame.
7. Season to taste, add patis and powdered black pepper.
8. Crack & add egg and stir.
9. Turn off flame and add quail eggs
10. Serve while hot.

 Makes 5-6 servings.


Tip:  If the consistency of the soup got thicker after adding the egg add 1 more cup of water and stir.