Chicken Soup with Tofu Cubes and Slivered Pork

Categories: Oriental | Soups

Serves: 6 Servings

Ingredients:

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

Instructions:
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.

Previous: Chicken Soup | Next: Chicken Soup with Yuca, Plantains and Potatoes (Colombia)