World Famous Recipes

Hot and Sour Soup Recipe With Pork Loin

For a vegetarian version, use vegetable broth and add a little extra tofu to replace the pork.

10 dried shiitake mushrooms (about 1 ounce)

1 1/2 cups boiling water

3 (10 1/2-ounce) cans low-salt chicken broth

1 (4-ounce) boned center-cut loin pork chop, cut into thin strips

4 ounces firm tofu, cut into 1/2-inch cubes

2 tablespoons cornstarch

3 tablespoons white wine vinegar

3 tablespoons low-sodium soy sauce

2 teaspoons fish sauce

1/4 teaspoon crushed red pepper

1/4 teaspoon black pepper

1/4 cup minced green onion tops

1 teaspoon dark sesame oil

Combine the mushrooms and boiling water in a bowl; cover and let

stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup

liquid. Discard stems; rinse and cut caps into thin strips.

Combine 1/2 cup reserved mushroom liquid and broth in a large

saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce

heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom

liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a

small bowl. Add cornstarch mixture to saucepan; bring to a boil.

Cook 1 minute, stirring constantly. Remove from heat; stir in onions

and oil.

Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING

CALORIES 162 (34% from fat); FAT 6.1g (sat 1.8g, mono 1.7g, poly

1.5g); PROTEIN 12.9g; CARB 12.6g; FIBER 1.4g; CHOL 22mg; IRON

2.2mg; SODIUM 709mg; CALC 54mg;

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