James Tse
Rustic ginger and mushroom soup
Prep 10 min
Total 25 min
Ingredients:
900-mL carton chicken broth
3 slices peeled fresh ginger
4 tsp hot chili-garlic sauce
6 fresh shiitake mushrooms or 227-g pkg
button mushrooms
2 large unpeeled potatoes, preferably Yukon Gold
1 pork tenderloin
500 g green beans, trimmed and cut in half
Directions:
1. Pour broth into a large saucepan and set over medium-high. Add ginger and chili-garlic sauce. If using shiitakes, discard stems, then slice. Cut potatoes into chunks and add to broth with mushrooms. Bring to a boil over high, then reduce heat to medium. Gently boil, covered, until potatoes are fork-tender, about 14 min.
2. Slice pork into thin strips. Add to broth along with green beans for the last 5 min of boiling. Stir often. Remove and discard ginger before serving. Serves 8.
Per serving: 140 calories, 14 g protein, 19 g carbs, 1 g fat, 2 g fibre, 477 mg sodium.
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