Mu Shu Pork Soup
Description
This Mu Shu Pork Soup offers a delightful twist on traditional Asian cuisine by incorporating crispy tortilla strips for texture. The broth is rich and savory, built with hoisin sauce, dry sherry, and a blend of fresh vegetables like carrots, cabbage, and mushrooms. Lean pork loin provides a hearty protein base, while ginger and garlic add aromatic depth. Its a quick, satisfying meal perfect for busy weeknights or meal prep. The combination of sweet, salty, and umami flavors makes this soup both exotic and comforting. Serve it warm with the crunchy garnish on top for the full experience.Ingredients
Directions
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Preheat the oven to 300F (149C).
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Cut the boneless center-cut pork loin into 1/4-inch by 1-inch pieces.
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In a small bowl, toss the pork pieces with 2 teaspoons of hoisin sauce, 1 tablespoon of dry sherry, and sesame oil.
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Cover and marinate the pork in the refrigerator for 1 hour.
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Spread the remaining hoisin sauce evenly over the flour tortillas.
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Using scissors, cut each tortilla into 1/8-inch wide strips.
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Arrange the tortilla strips on a baking sheet and bake for 30 minutes, or until crispy. Set aside.
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Heat a Dutch oven or large nonstick saucepan over medium-high heat and coat with vegetable oil spray.
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Drain the pork, discarding the marinade, and add the pork to the hot pan.
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Saut the pork for 2 to 3 minutes until browned. Remove the pork to a separate dish and set aside.
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In the same saucepan, add the garlic, shredded carrots, and shredded cabbage.
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Saut the vegetables for 4 minutes, stirring frequently and adding a few teaspoons of water if needed to prevent sticking.
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Add the sliced mushrooms, remaining dry sherry, soy sauce, Worcestershire sauce, grated ginger, lemon juice, and diced red bell peppers to the pan.
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In a small bowl, mix the cornstarch with a little bit of the chicken broth to create a slurry, then stir into the soup.
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Pour in the remaining chicken broth and bring the soup to a boil, stirring constantly until thickened.
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Return the cooked pork to the soup and stir in the thinly sliced scallions.
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Ladle the soup into bowls and top each portion with the crispy tortilla strips and chopped scallions for garnish.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 546.9kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.8g19%
- Cholesterol 144.0mg48%
- Sodium 886.9mg37%
- Total Carbohydrate 42.6g15%
- Dietary Fiber 3.3g14%
- Sugars 3.7g
- Protein 58.8g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh mushrooms are unavailable, you may substitute with one 15-ounce can of straw mushrooms, drained.
For a vegetarian variation, omit the pork and use vegetable broth instead of chicken broth. You can add extra tofu or tempeh for protein.
The tortilla strips should be served immediately after baking to maintain their crunchiness. If they soften, you can re-crisp them in the oven for a few minutes.
Dry sherry can be omitted if preferred, but it adds a nice depth of flavor. If omitting, you may increase the chicken broth slightly.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
