Triple Flavor Soup Base

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Triple flavor soup base, also known as "Three Flavor Broth" or "Sanbao Tang," is a savory and aromatic soup base that is commonly used in Chinese cuisine. It is made by simmering pork bones, dried flounder, and dried scallops for several hours, along with various seasonings such as ginger, garlic, and white pepper.

The soup base has a rich and complex flavor profile, with notes of umami, sweetness, and mild brininess from the seafood ingredients. It is typically served as a base for hot pot or noodle soups, and is also used as a cooking liquid for braising meats and vegetables.

In the United States, triple flavor soup base can be found in many Asian grocery stores and restaurants that specialize in Chinese cuisine. It is usually sold in concentrated form, either as a paste or a powder, and can be reconstituted with water before use. Some popular brands of triple flavor soup base include Master Kim, Lee Kum Kee, and Premier Japan.

To prepare triple flavor soup base at home, you will need:

Instructions:

1. Rinse pork bones and place in a large pot with 10 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.

2. Add dried flounder, dried scallops, ginger, garlic, white pepper, and salt.

3. Simmer for an additional 3-4 hours, or until the soup base has reduced to about half its original volume.

4. Strain the soup base and discard the solids. Store the broth in the refrigerator for up to one week, or freeze for later use.

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