Asian Pork Chop Soup
This soup with a funny name is rich and delicious. It is made with pork and chicken broth flavored with ginger and soy and includes vegetables and tofu.
Ingredients
- 1 Each Bone - In Pork Chop (4-6 Oz)
- 1 Each Bone-In Skin-On Chicken Thigh (4-6 Oz)
- 10 Cups Water
- 2 Cloves Garlic
- 2 Oz Fresh Ginger
- 1 Oz Lemon Juice
- 2 Oz Soy Sauce
- ½ Stalk Celery
- 4 Oz Fresh Mushroom
- 3 Each Scallions
- 1 Cup Snow Peas
- 4 Oz Fresh Spinach
- 14 Oz Extra Firm Tofu
- 1 Cup Cooked White Rice
- 4 Oz Fresh Cilantro Optional
- To Taste Salt and Pepper
Instructions
Stock
- Place pork chop, chicken and water in tall pot. Bring to boil and simmer for about 1 hour or until meat is tender and easily removed from bones.
- Remove meat from pot. Remove skin and bones from chicken and chop then the remaining chicken meat and return it to the pot. Remove pork chop and remove meat from bone. Chop the meat and return to the pot.
- Peel and slice garlic and ginger add it along with lemon juice, soy sauce and salt and pepper to the stock.
- Return stock to boil. Stock is done. It can either be used immediately or allowed to cool and stored in the refrigerator or freezer for future use.
Soup
- Bring stock to boil in a tall pot.
- Slice celery, mushrooms and scallions.
- Cut tofu into ¾ inch cubes.
- Chop cilantro (if using).
- Add celery, scallions, snow peas, mushrooms, spinach, and tofu to stock and return to boil.
- Taste broth for salt, pepper, lemon juice and soy sauce and adjust as needed.
- Serve over cooked rice and top with cilantro (if using).