10 minutes on the stove and you’ve got a restaurant-quality soup your whole family will love. The pork, tofu and mushrooms simmer in a deliciously seasoned broth, and it is so easy to prepare takeout may become a thing of the past.
cost per recipe: $9.62
The price is determined by the national average.
tablespoons soy sauce
ounces sliced shiitake mushrooms (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup (about 1/3 of an 8-ounce can) canned bamboo shoots, diced
ounces boneless pork chop, cut into 2-inch matchstick-thin strips
ounces (1/2 of a 14-ounce package) firm tofu, diced
cloves garlic, minced
teaspoons peeled and grated ginger root
teaspoon chili oil
green onion, thinly sliced (about 2 tablespoons)
Stir the cornstarch, water and soy sauce in a small bowl until the mixture is smooth.
Heat the mushrooms, broth and bamboo shoots in a 4-quart saucepan over medium-high heat to a boil. Add the cornstarch mixture and heat to a boil, stirring constantly with a whisk.
Reduce the heat to medium-low. Stir in the pork, tofu, garlic, ginger and chili oil and cook for 3 minutes or until the pork is cooked through. Stir in the egg. Cook for 3 minutes, stirring occasionally with a whisk. Sprinkle with the onion.