Pork And Winter Melon Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1 | lb | Winter melon |
| 6 | c | Stock, see recipe or water |
| 1 | t | Salt |
| 1 | Egg |
INSTRUCTIONS
Cut pork in 1/2-inch cubes. Cut winter melon in 1-inch cubes, discarding rind and seeds. Place pork, winter melon and stock in a saucepan. Bring slowly to a boil. Reduce heat and simmer, covered, 30 minutes. Stir in salt. Beat egg, and stir in quickly. Remove from heat. VARIATIONS: For the pork, substitute raw chicken or smoked ham, diced, or 1/4 cup dried shrimp (soaked). In step 2, add 3 dried black mushrooms (soaked), diced; or 5 Water chestnuts, diced. In step 2, bring stock to a boil first; then add pork and winter melon. Simmer, covered, 10 minutes. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 76.2mg
Sodium: 2066mg
Potassium: 365mg
Carbohydrates: 14g
Fiber: 1.1g
Sugar: <1g
Protein: 12.6g