Email to Terry Ward      

Hot-and-Sour Soup

Recipe Introduction


Cooking Light-5/98





List of Ingredients



• 10 dried shiitake mushrooms
  
• 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 in thin strips
  
• 4 ounces firm tofu, cut in 1/2" 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
  






Instructions



1. 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.
   
   
2. Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add 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 sauce pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil.
   
   
3. Servings: 4
   
   
4. 162 cal, 6.1 g fat, 12.9 g pro, 12.6 carb, 1.4 g fiber, 22 mg chol, 709 mg sod