Pork And Seaweed Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 3 | Sheets purple seaweed | |
| 3/4 | lb | Lean pork |
| 1 | Scallion | |
| 6 | c | Stock, see recipe or water |
| 1 | T | Soy sauce |
| 1 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Tear seaweed in small squares and soak. Squeeze dry. Slice pork thin. Mince scallion. Bring stock to a boil. Add pork and simmer, covered, 5 to 8 minutes. Add seaweed and simmer, covered, 5 minutes more. Stir in soy sauce, salt and pepper. Garnish with minced scallion. VARIATIONS: For the pork, substitute either smoked ham or raw chicken. Add with pork either 6 dried shrimp (soaked) or 4 large fresh shrimp, shelled, deveined and diced. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Lust and selfishness do not equal love”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 67.1mg
Sodium: 2210.6mg
Potassium: 596.3mg
Carbohydrates: 14.9g
Fiber: 1.3g
Sugar: <1g
Protein: 24.1g