Nothing quite like a good Asian soup to melt the frost from your internal being. We loved this soup from the archives of Chef Larry Edwards because not only is it pretty healthy and have a lot of nutrients to help fight off those winter ills, it also tastes really good and is very easy to prepare.
- ½ cup thinly sliced pork tenderloin
- 1 ¼ Tbs. nuoc mam
- ½ tsp. ground black pepper
- 5 cups chicken stock
- ¼ tsp. salt
- ½ tsp. sugar
- 8 green onions, chopped
- 6 ounces extra firm bean curd (tofu), cut into 1-inch cubes
- In a medium bowl combine the pork, 1 tsp. nuoc mam and pepper. Toss to coat and let marinate 30 minutes at room temperature. Drain the meat and pat dry.
- In a large saucepan over medium heat combine the chicken stock and pork and bring to a boil. Reduce the heat to a simmer and cook 10 minutes.
- Stir in all remaining ingredients and once it comes to a boil, ladle into bowls and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."