NickFender
Fri, Aug-29-03, 15:07
Originally posted this in my journal and thought maybe someone would like to see it here....
One of my favorite foods is hot and sour soup, but for years I struggled to make it at home because there are a lot of strange recipes out there. When I eventually figured it out, it was amazingly simple. So here's a relatively low-carb recipe that I'm going to make tonight...
3/4 lb. pork loin, sliced in thin strips
1-1/2 tbs sesame oil
48 oz. chicken stock/broth
1 block of extra firm tofu, diced
1/4 cup soy sauce (see note)
1/4 cup white vinegar (see note)
2 teaspoons finely ground white pepper (see note)
1 block of extra firm tofu, diced
3 or 4 shitake mushrooms, sliced thin
1 cup sliced bamboo shoots
1 egg, beaten with 1 tbs water
3 Tbs cornstarch mixed with 3 tbs water
1/2 c diced green onion
--heat the sesame oil in a sute pan and lightly brown the pork
-- in a large pot bring the stock to a boil and add the soy sauce and pork, simmer 10 mins.
-- add the vinegar and white pepper
NOTE: at this point you have to taste the broth and adjust the soy sauce, pepper and vinegar to your liking. This is the critical step. Vinegar and pepper are notoriously inconsistent, so sometimes it takes twice as much of something to get the right combination of hot/sour.
-- add the tofu, mushrooms, bamboo shoots
-- simmer 10 mins. then stir in the corn starch mixture to thicken
-- beat the egg with 1 Tbs water (the water makes it easier to pour)
-- bring the soup to a medium boil, then pour the egg into it in a THIN stream.
-- wait 10-15 seconds, the stir slowly
-- reduce heat, add green onions, and serve.
This makes about 5 large bowls of soup. Figure about 10 carbs per serving. This can be modified many, many ways, but the key is to get the balance of white pepper and vinegar.
Stir-fry some napa cabbage, onions and hot peppers in sesame oil and you've got yourself a complete far east meal!
One of my favorite foods is hot and sour soup, but for years I struggled to make it at home because there are a lot of strange recipes out there. When I eventually figured it out, it was amazingly simple. So here's a relatively low-carb recipe that I'm going to make tonight...
3/4 lb. pork loin, sliced in thin strips
1-1/2 tbs sesame oil
48 oz. chicken stock/broth
1 block of extra firm tofu, diced
1/4 cup soy sauce (see note)
1/4 cup white vinegar (see note)
2 teaspoons finely ground white pepper (see note)
1 block of extra firm tofu, diced
3 or 4 shitake mushrooms, sliced thin
1 cup sliced bamboo shoots
1 egg, beaten with 1 tbs water
3 Tbs cornstarch mixed with 3 tbs water
1/2 c diced green onion
--heat the sesame oil in a sute pan and lightly brown the pork
-- in a large pot bring the stock to a boil and add the soy sauce and pork, simmer 10 mins.
-- add the vinegar and white pepper
NOTE: at this point you have to taste the broth and adjust the soy sauce, pepper and vinegar to your liking. This is the critical step. Vinegar and pepper are notoriously inconsistent, so sometimes it takes twice as much of something to get the right combination of hot/sour.
-- add the tofu, mushrooms, bamboo shoots
-- simmer 10 mins. then stir in the corn starch mixture to thicken
-- beat the egg with 1 Tbs water (the water makes it easier to pour)
-- bring the soup to a medium boil, then pour the egg into it in a THIN stream.
-- wait 10-15 seconds, the stir slowly
-- reduce heat, add green onions, and serve.
This makes about 5 large bowls of soup. Figure about 10 carbs per serving. This can be modified many, many ways, but the key is to get the balance of white pepper and vinegar.
Stir-fry some napa cabbage, onions and hot peppers in sesame oil and you've got yourself a complete far east meal!