| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Eggs |
Asian |
Cookbooks a, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pork; diced or slivered |
| 2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Onion; chopped |
| 6 |
|
Mushrooms; sliced |
| 4 1/2 |
c |
Water |
| 1/2 |
|
Dried ancho pepper; seeded and deveined |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
c |
Chicken broth |
| 1 |
tb |
Rice vinegar |
| 5 |
ts |
Miso paste; preferably red |
|
|
(available at Asian specialty shops) |
| 1/2 |
c |
Dry-roasted peanuts |
| 1 |
|
Dash cayenne pepper |
| 1/3 |
c |
Cucumber; peeled, seeded, diced |
| 2 |
|
Green onions; chopped |
| 1 |
c |
Vegetables (diced green beans, yellow squash, zucchini) in any combination |
| 1 |
|
Egg; beaten |
| 2 |
oz |
Brandy |
INSTRUCTIONS
In a 3-quart saucepan, fry pork in oil over medium-high heat. Remove with
slotted spoon. Dredge in soy sauce, then in cornstarch, and set aside.
Using the same saucepan, saute onion over low heat for 15 minutes. Add
mushrooms and saute 5 minutes more.
In a separate saucepan bring I cup of water to a boil and add ancho pepper;
simmer 15 minutes and set aside. Stir pork and garlic into onion-mushroom
mixture, then add chicken broth, water, rice vinegar, and miso paste,
stirring vigorously to dissolve the paste. Add peanuts and cayenne.
In a blender or food processor blend ancho pepper and its liquid
thoroughly; add to soup along with vegetables. Bring soup to a boil, reduce
heat, and simmer for 15 minutes, or until vegetables are tender. Swizzle
egg into soup, stir in brandy, and serve immediately.
Serves 4 Source: The Seattle Classic Cookbook, The Junior League of Seattle
(1983) Adapted for Mastercook software by Brenda Adams <adamsfmle@aol.com>
posted mc-recipe 10/12/96
Recipe By : Seattle Times columnist: John Hinterberger
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:08:56 -0400
From: ADAMSFMLE@aol.com
NOTES : Created by Seattle Times columnist John Hinterberger.
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