Hototay Soup is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. This soup recipe is of Chinese in origin but Filipinos embraced and became a part of Filipino Cuisines.
Preparations for Hototay Soup
Ingredients:
125 g. of boiled or steamed pork meat 75 g. of boiled or steamed pork liver 3-4 boiled chicken gizzards 6-8 steamed dumplings (recipe and instructions here) 7-8 c.of meat or chicken broth a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind 1 carrot 1/4 head of native cabbage 1/2 head of garlic, crushed and peeled 1 onion, peeled, halved and thinly sliced 2 eggs 1 tbsp. of cooking oil salt and pepper to taste
Cooking Instructions:
Cut the pork meat,liver and gizzards into thin slices. Peel and cut the carrot into florets or rings. Shred the cabbage. If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.
Preparations for Hototay Soup
Ingredients:
125 g. of boiled or steamed pork meat 75 g. of boiled or steamed pork liver 3-4 boiled chicken gizzards 6-8 steamed dumplings (recipe and instructions here) 7-8 c.of meat or chicken broth a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind 1 carrot 1/4 head of native cabbage 1/2 head of garlic, crushed and peeled 1 onion, peeled, halved and thinly sliced 2 eggs 1 tbsp. of cooking oil salt and pepper to taste
Cooking Instructions:
Cut the pork meat,liver and gizzards into thin slices. Peel and cut the carrot into florets or rings. Shred the cabbage. If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.