Chicken Soup With Tofu Cubes And Slivered Pork Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pork Tenderloin, Trimmed Of Fat
1 tbsp: Fish Sauce,
1/2 tsp: Granulated Sugar,
Freshly Ground Black Pepper, To Taste
8 slice: Fresh Ginger, Each About The Size Of A Quarter, Lightly Smashed With The Side Of A Chefs Knife
1 tsp: Black Peppercorns,
4 can: Chicken Broth, 14 Ounce Cans, Reduced Sodium, Defatted (Abt. 7 Cups)
1/2 lbs: Tofu, Firm, Cut Into 1/2 Inch Chunks
1/2 cup: Thinly Sliced Scallions,
1/4 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 1/2- 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 1/2 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 1/2 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 on Oct 31,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
possible against the grain, the cut slices into 1/2- 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 1/2 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 1/2 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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp