Hot-and-Sour Soup

For a vegetarian version, use vegetable broth and add a little extra
tofu to replace the pork.

10 dried shiitake mushrooms (about 1 ounce)
1 1/2 cups boiling water
3 (10 1/2-ounce) cans low-salt chicken broth
1 (4-ounce) boned center-cut loin pork chop, cut into thin strips
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil

Combine the mushrooms and boiling water in a bowl; cover and let
stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup
liquid. Discard stems; rinse and cut caps into thin strips.
Combine 1/2 cup reserved mushroom liquid and broth in a large
saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce
heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom
liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a
small bowl. Add cornstarch mixture to saucepan; bring to a boil.
Cook 1 minute, stirring constantly. Remove from heat; stir in onions
and oil.

Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 162 (34% from fat); FAT 6.1g (sat 1.8g, mono 1.7g, poly
1.5g); PROTEIN 12.9g; CARB 12.6g; FIBER 1.4g; CHOL 22mg; IRON
2.2mg; SODIUM 709mg; CALC 54mg;

Recipes