Shaanxi-style Ostrich Soup

Ingredients

In this Shaanxi-style adaptation, we replace the traditional Croatian ingredients with Shaanxi spices and flavors. The original Juha od noje typically includes ingredients like chicken, vegetables, and herbs, while our Shaanxi-style Ostrich Soup features ostrich meat, mushrooms, bok choy, and a blend of Shaanxi spices. The use of star anise, Sichuan peppercorns, and ginger gives this soup a distinct Shaanxi flavor profile. We alse have the original recipe for Juha od noje, so you can check it out.

• 500g (1.1 lb) ostrich meat, thinly sliced 500g (1.1 lb) ostrich meat, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 bok choy, chopped 2 bok choy, chopped
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the ostrich meat to the pot and cook until lightly browned.
3. 3.
   Add the sliced mushrooms, chopped bok choy, star anise, and Sichuan peppercorns. Stir well to combine.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
5. 5.
   Season with salt to taste.
6. 6.
   Serve the Shaanxi-style Ostrich Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ostrich meat — Ensure that the ostrich meat is thinly sliced to ensure tenderness and quick cooking. Marinating the meat in a mixture of soy sauce, ginger, and garlic before cooking can enhance its flavor.

Tips & Tricks

• For an extra kick of spice, add a pinch of chili flakes or a drizzle of chili oil to the soup.
• If ostrich meat is not available, you can substitute it with lean beef or chicken.
• Adjust the amount of Sichuan peppercorns according to your spice preference. Increase or decrease the quantity to suit your taste.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Shaanxi-style Ostrich Soup as a comforting main course. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant ingredients to shine through the clear broth.