Chicken soup with tofu cubes and slivered pork

6 Servings

Ingredients

Quantity Ingredient
½ pounds Pork Tenderloin; Trimmed Of Fat
1 tablespoon Fish Sauce
½ teaspoon Granulated Sugar
Freshly Ground Black Pepper; To Taste
8 slices Fresh Ginger; Each About The Size Of A Quarter, Lightly Smashed With The Side Of A Chef's Knife
1 teaspoon Black Peppercorns
4 cans Chicken Broth; 14 Ounce Cans, Reduced Sodium, Defatted (Abt. 7 Cups)
½ pounds Tofu; Firm, Cut Into 1/2 Inch Chunks
½ cup Thinly Sliced Scallions
¼ cup Fresh Cilantro Leaves
2 Limes; Cut Into Wedges

Directions

About 1 hour before you wish to serve the soup, slice pork as thinly as possible against the grain, the cut slices into ½- inch-wide strips.

Place in a small bowl. Add fish sauce, sugar and ground black pepper; stir to coat. over and marinate in the refrigerator for ½ to 1 hour.

Meanwhile, place ginger and peppercorns in a tea infuser or tie in a cheesecloth bag; place in a large pot. Add broth and bring to a boil.

Reduce heat to low and simmer, partially covered, for 30 minutes. With a slotted spoon, remove tea infuser (or cheesecloth bag).

Add pork slices and marinade to infused broth and simmer until cooked through. About 2 minutes. Ad tofu cubes and simmer for several minutes to warm completely.

Place several pork slices, some tofu cubes and a sprinkling of sliced scallions in each bowl, then ladle broth over. Sprinkle with cilantro leaves. Serve at once with lime wedges and a small dish of the remaining scallions and cilantro leaves so guests can adjust flavorings as they wish.

Makes about 6 cups, for 6 first-course servings.

NOTES : Variation; For a substantial meal-in-one soup: Allow ½ cup cooked rice per person; place rice in each bowl, the pour soup over, distributing tofu and pork among the bowls.

Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from Eating Well Mag.: 80 calories; 9 grams protein, 2 grams fat (o,2 gram saturated fat), 3 grams carbohydrate; 790 mg. sodium; 18 mg cholesterol; 1 gram fiber Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe <irene@...> on Oct 31, 1998, converted by MM_Buster v2.0l.

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