| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Oriental, Soups | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Pork Tenderloin, Trimmed Of |
| Fat | ||
| 1 | T | Fish Sauce |
| 1/2 | t | Granulated Sugar |
| Freshly Ground Black Pepper | ||
| To Taste | ||
| 8 | Fresh Ginger, Each About The | |
| Size Of A Quarter | ||
| Lightly | ||
| Smashed With The Side Of | ||
| Chef's Knife | ||
| 1 | t | Black Peppercorns |
| 4 | 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
A 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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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 35.7mg
Sodium: 886.9mg
Potassium: 523.7mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 2.1g
Protein: 21.2g