1-Step 1: Prepare the Dried Shiitake Mushrooms Start by placing the 4 dried shiitake mushrooms in a heatproof bowl. Pour 1 cup of boiling water over them, making sure they’re completely submerged. Let them soak for 15 minutes until they become soft and pliable. Once softened, remove the mushrooms from the liquid and squeeze out any excess water back into the bowl. Cut off and discard the tough stems, then set the caps aside. Important: Save that soaking liquid! It’s packed with concentrated mushroom flavor and will add incredible depth to your soup. Strain it through a fine-mesh sieve to remove any grit before using.

2-Step 2: Combine Base Ingredients In a large soup pot or Dutch oven, combine 8 cups of chicken stock, 4 cups of water, the soaked mushroom caps, the reserved soaking liquid, 600 grams of pork shoulder chunks, 4 slices of ginger, 2 teaspoons of salt, and 1/2 teaspoon of Sichuan peppercorns if using. Give everything a gentle stir to combine. The pot will seem quite full, but the ingredients will settle as they cook.

3-Step 3: First Simmer Place the pot over high heat and bring the mixture to a rolling boil. You’ll notice some gray foam rising to the surface – this is normal and comes from proteins in the pork. Use a ladle or skimmer to remove this scum for a clearer, cleaner-tasting broth. Once boiling, reduce the heat to low and let the soup simmer gently for 1 hour. The pork should become tender and the broth will take on a rich, golden color. During this time, you can prep your vegetables.

4-Step 4: Prepare the Vegetables While the soup simmers, peel the chayotes using a vegetable peeler. Cut each one in half lengthwise and use a spoon to scoop out the soft core and seeds from the center. Then chop the chayote into 1/2-inch chunks. Peel and chop the 2 medium carrots into similar-sized pieces. Keeping the vegetable pieces uniform helps them cook evenly.

5-Step 5: Add Vegetables and Second Simmer After the pork has simmered for 1 hour, add the chopped chayotes and carrots to the pot. Bring everything back to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 40 minutes. The vegetables should be tender when pierced with a fork but still hold their shape nicely.

6-Step 6: Final Seasoning and Serving Stir in a splash of vinegar to taste – start with about 1 teaspoon and add more if you like. The acid brightens all the flavors and brings balance to the rich broth. Taste the soup and adjust the salt if needed. If you prefer a lighter soup, skim off any fat from the surface. Remove the Sichuan peppercorns and ginger slices before serving if desired. Ladle the hot soup into bowls and garnish with chopped fresh cilantro and freshly cracked black pepper.