2 People

30 minutes


Vicky Lau 
TATE Dining Room

Vegetable soup with minced pork


200g minced pork
400g (1 can) chopped tomato
½ white radish, diced
½ carrot, diced
½ onions, diced
¼ bunch of coriander, roughly chopped
6 cloves garlic, chopped
1 red chili, chopped
½ orange, juiced
2 slices orange peels
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon oyster sauce
½ tablespoon sesame oil
1.5 litre water
Salt to taste
Pinch of coriander powder (optional)
Pinch of chili powder (optional)
Pinch of turmeric powder (optional)


Frying pan
Sharp knife
Chopping board
Large bowl
Small bowl


  1. Heat the oil in the pot on a low heat. Add garlic, onion, coriander powder, chilli powder and turmeric powder (optional). Fry for 2 minutes.
  2. Add 2 tablespoons of water into the pot and stew for 10 minutes until the onions are caramelised. Add 4 spoons of water spoon by spoon when the broth is boiled.
  3. Add chopped tomato and a pinch of salt. Cook for 2 minutes.
  4. Add carrot, daikon, orange juice and orange peels to the pots. Add another pinch of salt to soften the vegetables. Add water until it covers half of the vegetables. Cook for 15 minutes and set aside.
  5. Put the minced pork, chilli, soy sauce, dark soy sauce, oyster sauce and sesame oil in the large bowl. Mix well.
  6. Heat the oil in the pan. Add the minced pork. Stir-fry for 3 minutes.
  7. Spoon the soup into a small bowl. Top each bowl with fried minced pork. Serve hot.

   Cooking Tips

  • Cook vegetable soups with multiple layers and combinations. Use garlic and onion as a base, add more vegetables to give you the second layer of flavours, and use fruits or herbs to level up the flavours.
  • Avoid cooking the vegetable soup with intense heat or keep it boiled. The heat will break down all the nutrients stored in vegetables.
  • The soup can be stored in a covered container in the refrigerator for a few days. You can use the soup as a base for your noodles whenever you want to cook a quick meal!
  • There are a lot of nutrients stored in the garlic skin, such as Vitamin A and C. You can directly cut a head into half, slightly pan-fry the garlic to golden. Put the cooked garlic into the soup and let the grilled and sweet flavours infuse to the soup.
  • Ripe fruits and vegetables are often sold discounted in wet markets at the end of the day. They are safe and nutritious, even perfectly suited to vegetable soups, which gives more sweetness, and this means adding less sugar and seasonings.

Nutrition Advice

  •  Tomatoes are low in calories, packed with vitamins, minerals, and an excellent source of disease-fighting antioxidants, such as vitamin C, A and K, as well as potassium.
  • Half a cup of carrots provides more than one day’s worth of vitamin A. Vitamin A plays an important role in vision, bone growth and a healthy immune system.
  • Orange is a good source of several vitamins and trace minerals, such as vitamin C, folate, and citrate. They can effectively enhance your heart and kidney health.
  • There are a lot of nutrients stored in the garlic skin, such as Vitamin A and C.