|1 lb (500 g)||lean ground pork|
|3 cloves||garlic, minced|
|1/3 cup (75 mL)||hoisin sauce|
|2 tbsp (25 mL)||chopped gingerroot|
|2 tbsp (25 mL)||soy sauce|
|4 cups (1 L)||chicken stock|
|1/2 cup (125 mL)||sliced mushrooms|
|5 oz (150 g)||rice vermicelli noodles|
|1||green onion, thinly sliced|
|1/2 cup (125 mL)||bean sprouts|
- In saucepan, brown pork over medium-high heat, stirring to break up meat, 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes.
- Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for 10 minutes.
- Stir in vermicelli noodles; simmer for about 5 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with sliced green onion, bean sprouts and coriander sprigs.
- Finish with: Sliced Fresh Fruit
Vegetarian Ginger Tofu Soup: Omit pork. Use 1 tbsp (15 mL) vegetable oil to saute onion mixture. Replace chicken stock with vegetable stock and add 1 cup (250 mL) diced firm tofu along with the stock.
Makes 4 servings.
Nutritional information Per serving: about 463 cal, 29 g pro, 16 g total fat (6 g sat. fat), 48 g carb, 3 g fibre, 75 mg chol, 1,735 mg sodium. % RDI: 6% calcium, 19% iron, 46% vit A, 10% vit C, 17% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com