- 4
- 10 mins
- 20 mins
Ingredients
- 1 (5-ounce) 1-inch thick boneless pork chop
- 2 tablespoons soy sauce
- 1 Land O Lakes® Garlic & Herb Sauté Express® square
- 1/2 (5-ounce) package (1 cup) sliced fresh shiitake mushrooms
- 1/2 cup bamboo shoots
- 4 (1/3 cup) green onions, diagonally cut into 1-inch pieces
- 1 tablespoon red chile sauce
- 1 tablespoon freshly grated gingerroot
- 1 quart (4 cups) chicken broth
- 2 tablespoons rice vinegar
- 4 ounces firm tofu, cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 Land O Lakes® Egg, lightly beaten
Preparation
Step 1
Directions
Combine pork and soy sauce in bowl; mix until well coated.
Melt Sauté Express® square in saucepan over medium-high heat just until bubbles begin to form. Add pork; cook, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, red chile sauce and gingerroot; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.
Combine cornstarch and water in bowl; mix well. Add cornstarch mixture to soup; cook until mixture comes to a boil.
Pour beaten egg slowly through a slotted spoon to form delicate egg ribbons. Stir soup; cook 1 minute or until egg is opaque. Serve immediately.
If you're worried this soup may be too hot for your taste, start with 2 teaspoons red chile sauce and add more, as desired.
Variations
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