Any cut of lean pork can be used to make this soup. Think of the meat as a condiment--use just enough for flavor and texture. Chicken can also be substituted, if desired. You can adjust the heat and sourness to taste by increasing or decreasing the vinegar and pepper.Tofu is a great source of soy protein and omega-3 fatty acids. It's also an excellent way to get iron, which is why it's prominent in vegetarian diets.

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Rita Maas

Recipe Summary

Yield:
serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes. Drain and squeeze dry; reserve soaking liquid. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes. Drain and squeeze dry. Remove any hard spots, and roughly chop the tree ears. Discard the soaking liquid.

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  • In a large saucepan, combine broth, 1 cup water, vinegar, and reserved mushroom liquid; bring to a boil over high heat. Add pork, mushrooms, tree ears, tofu, and bamboo shoots.

  • In a small bowl, whisk together the cornstarch and 3 tablespoons cold water. When soup returns to a boil, stir in cornstarch mixture, stirring constantly until soup is just thickened (about 30 seconds). Stir in egg, and remove from heat. Stir in the oil, white pepper, sugar, and scallions.

Nutrition Facts

167 calories; fat 7g; saturated fat 2g; mono fat 2g; poly fat 1g; protein 13g; carbohydrates 14g; fiber 1g; cholesterol 70mg; iron 1mg; sodium 318mg; calcium 57mg.
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