Floyd’s China

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1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream

1 egg, beaten

1 tablespoon chilli oil, to finish

1 Heat the stock in a pan and add all the ingredients except the cornflour mixture, beaten egg and chilli oil.

2 Bring to the boil, then reduce the heat and simmer for about 5 minutes.

3 Pour in the cornflour mixture and stir until the soup has thickened.

4 Whisk in the beaten egg until it is distributed around the soup and set, then pour the soup into individual bowls, sprinkle with a little chilli oil and serve.

Pork and tomato soup

100 g/3

/

oz very thinly sliced lean pork, cut into strips

2 teaspoons dry sherry, sake or rice wine

2 teaspoons light soy sauce

1 onion, peeled and finely chopped

3 tomatoes, deseeded and chopped

1.5 litres/2

/

pints chicken stock

1 egg, beaten

vegetable oil, for stir-frying

sea salt and freshly ground black pepper

freshly chopped coriander leaves, to garnish

1 Put the pork in a bowl with the sherry, sake or rice wine and the soy sauce and leave to marinate for 30 minutes.

2 Heat the oil in a pan, add the onion and the pork mixture and stir-fry for a couple of minutes, to brown lightly.

3 Add the tomatoes and stock and bring to the boil, then season with salt and pepper, reduce the heat and simmer gently for about 5 minutes.

4 Add the beaten egg and stir until the egg is just setting, then serve immediately, garnished with the coriander.

Chicken and ginseng soup

1 litre/ 1

/

pints chicken stock

3.5 cm /1

/

inches ginseng root, sliced

1 handful of sultanas

1 cm/

/

inch piece fresh root ginger, peeled and finely sliced

2 skinless, boneless chicken breasts, sliced into strips

2 shallots, peeled and finely sliced

vegetable oil, for frying

sea salt, to taste

1 Bring the stock to the boil in a pan, add the ginseng, sultanas and ginger, then reduce the heat and simmer gently for about 30 minutes.

2 Add the chicken and simmer for a further 10 minutes.

3 While the soup is simmering, heat a pan or wok, add a little oil and stir-fry the shallots until they are golden brown and crispy. Remove from the pan and drain on kitchen paper.

4 Season the soup with salt, pour into individual bowls and garnish with the crispy shallots.

Fragrant soup with spinach and meatballs

for the meatballs

200 g/7 oz lean pork

1 teaspoon preserved Sichuan mustard (or you could use Dijon)

1 egg white

1 tsp sea salt

/

red or green chilli, deseeded

a small handful of coriander leaves

1 teaspoon cornflour

for the soup

1.5 litres/2

/

pints chicken stock

2 teaspoons light soy sauce

a splash of rice wine, sake or dry sherry

20 g/

/

oz baby spinach leaves, washed and dried

6 straw mushrooms, or chestnut or oyster mushrooms, sliced

1 Place all the ingredients for the meatballs in a food processor and whiz until they are finely minced. Tip the mixture into a bowl and put in the fridge for about 20 minutes to cool and firm up a little.

2 When firmer to handle, roll the meat in your hands into little balls 1-1.5 cm/

/

-

/

inch in diameter and put to one side.

3 To make the soup, pour the stock into a pan, add the soy sauce and rice wine, sake or sherry and bring to the boil.

4 Reduce the heat to a simmer, carefully drop in the meatballs and simmer for 3-4 minutes until the meatballs are cooked and floating on top of the broth.

5 Take off the heat and add the spinach leaves and mushrooms. Leave until they have just started to wilt, then serve.

Bamboo shoot and meatball soup

for the meatballs

350 g/12 oz slightly fatty pork, minced

3 spring onions, trimmed and very finely chopped

2.5 cm /1 inch piece fresh root ginger, peeled and grated

1 teaspoon cornflour

freshly ground black pepper

for the soup

1 onion, peeled and chopped fairly finely

1 stringed celery stick, chopped fairly finely

1.5 litres/2

/

pints chicken stock

130 g can bamboo shoots, rinsed, drained and finely sliced

6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips

vegetable oil, for frying

sea salt

green leaves of spring onion, finely chopped, to garnish

1 Put all the ingredients for the meatballs in a bowl and mix thoroughly, then put into the fridge for about 30 minutes to firm up.

2 Using your hands, form the meatball mixture into small balls about the size of a marble.

3 To make the soup, heat a little oil in a pan and gently fry the onion and celery until they just begin to soften.

4 Add the stock, bamboo shoots and mushrooms and bring to a simmer, then gently drop in the meatballs and simmer for 7-10 minutes until the meatballs are poached. Season the soup with salt, pour into individual bowls, garnish with the spring onion and serve.