Friday, November 26, 2010

Pork, Tofu Puff, and Asparagus Soup with Lemongrass

I had three asparagus spears left in the freezer, so I used them up.  This was another meal I made late at night.  Generally speaking, if I make soup, I don't have a lot of time on my hands.  Soup doesn't require a lot of dishes and it's over and done with in a flash.


Pork, Tofu Puff, and Asparagus Soup with Lemongrass

Ingredients:

1 oz. pork belly
2 tofu puffs
3 spears frozen, blanched asparagus
2 leaves napa cabbage
1/2 stalk lemongrass
small bunch enoki mushrooms
1 c. veal stock (or use beef stock)
2 tsp. soy sauce
2 tsp. shaoxing rice wine
sesame seeds (optional, to serve)

Shred the lemongrass finely.  Cut the pork belly into 1/2 in. cubes.  Heat a pot over medium heat and add the pork belly pieces and the lemongrass shreds.  Cook in their own grease until the meat has cooked through and the pieces are browned.

Mix together the veal stock, soy sauce, and rice wine and add to the pot.  Bring to a boil.

Cut the tofu puffs into 1/2 in. slices and chop the cabbage into 1 in. squares.  Add both to the soup and simmer 1-2 minutes.

Cut the asparagus spears into thirds.  Add to the soup along with the enoki mushrooms.  Simmer an additional 2-3 mintues, until the asparagus is fully thawed and heated through.  Sprinkle with sesame seeds and serve.

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