Side Pannel
Chicken Soup with Tofu Cubes and Slivered Pork
Chicken Soup with Tofu Cubes and Slivered Pork
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1/2 lb Pork Tenderloin; Trimmed Of
- -Fat
- 1 tb Fish Sauce
- 1/2 ts Granulated Sugar
- Freshly Ground Black Pepper;
- -To Taste
- 8 sl Fresh Ginger; Each About The
- -Size Of A Quarter, Lightly
- -Smashed With The Side Of A
- -Chef's Knife
- 1 ts Black Peppercorns
- 4 cn Chicken Broth; 14 Ounce
- -Cans, Reduced Sodium,
- -Defatted (Abt. 7 Cups)
- 1/2 lb Tofu; Firm, Cut Into 1/2
- -Inch Chunks
- 1/2 c Thinly Sliced Scallions
- 1/4 c 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.
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
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.
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
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