| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Oriental, Soups |
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 <irene@bmd.clis.com> on Oct 31,
1998, converted by MM_Buster v2.0l.
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