Chinese cauliflower soup with pork

Ingredients for 2 servings:

• 180 g pork schnitzel, fresh or frozen
• 500 g water
• 10 g chicken broth, granulated (strong bouillon)
• 1 tsp tapioca flour
• 1 tsp coriander powder
• 1 tsp, levelled sugar, white
• ½ tsp black pepper, freshly ground
• 1 small cauliflower
• 12 g ginger, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 4 tbsp sunflower oil
• ½ tsp five-spice powder
• 1 egg(s), size M, optional
• some cauliflower leaves
• n. B. Pepper, red, cut into fine rings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Freeze the schnitzels and cut into strips. Mix the marinade ingredients and toss with the shredded meat. Finally, toss the mixture with a tablespoon of sunflower oil and set aside. Wash the cauliflower, snip off the bottom of the stalk, peel the stalk, and cut it crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse everything again. Chop the leaves and set aside for garnishing. Cut the fresh, peeled ginger crosswise into thin slices and then chop these into cubes. Weigh the frozen goods and thaw them. Also finely dice the garlic cloves. Wash the green chili and cut it crosswise into thin rings. Leave the seeds on and discard the stalk. Mix the garlic and chili with the ginger. Heat the wok, add the remaining sunflower oil, and let it heat through. Add the shredded, marinated meat and stir-fry for 2 minutes over high heat. Remove from the wok with a slotted spoon and set aside. Add the ginger to the wok and roast for 1 minute. Add the cauliflower stalks and stir-fry for another 1 minute. Deglaze with the water, add the chicken stock, and stir to dissolve. Add the cauliflower florets and simmer for 4 minutes, then add the meat. Cover and simmer for 5 minutes. Add the five-spice powder and stir to combine. Optionally, crack the egg, whisk it, and stir it into the simmering soup. Allow to set. Ladle the soup among serving plates, garnish, and serve warm with cooked rice.