Tuesday, November 12, 2013

Pearl Friend Soup

First of all... the soup... here's my recipe.  I say "my" because I really did not have a clue how much of anything to add.  I just went by Selena's instructions and "a little" and "a taste" type amounts.  I measured what I added, so that I could duplicate it again in the future if we liked it and we loved it!  It seriously sounds like something I'd never make if I saw the recipe in a cookbook, but it was one of the best brothy soups I have ever tasted!  It needs a good name.  "Pork Tofu Soup" just does not sound appetizing!  So, since our friend, Selena, owns the "Black Pearl", I'm calling it,

"Pearl Friend Soup"

3 heaping tablespoons cornstarch
1 1/2 cups - 2 cups soy sauce
Mix and set aside.
3  heaping Tablespoons of chicken base
2 cups of leftover pork roast, chopped
1/4 cup oil (olive or vegetable)
 soft tofu (there are three types,  buy the softest)
3 tbsp. rice vinegar
2-3 tablespoons dry cilantro or half a bunch of fresh
Steamed Rice
Boil about 4 quarts of water.  Add chicken base.  (I use the Sam's Club kind with the red lid.) Pour in the soy sauce and cornstarch mixture.  Add, rice vinegar, oil and pork. (Mine had a few onions and mushrooms cooked with it, so I tossed them in too.)  Pour the tofu, gently, onto a cutting board and cut it into small pieces (about the size of a macaroni noodle).  Add the tofu to the soup and simmer.  Add cilantro to broth just before serving.  Serve in a bowl over a scoop of cooked rice.  (For the gallon of soup, I made 6 cups of cooked rice.  It was perfect.)  I also added just about a touch of pepper seed oil to my bowl. (Selena's suggestion)  It spiced it up quite a bit!

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