Weight Watchers Hot and Sour Pork Soup Recipe
Weight Watchers Hot and Sour Pork Soup Recipe. The Chinese recipe features straightforward ingredients like pork, black fungus, and bamboo shoot. These give the soup its distinct flavor and texture.
Additional components like tofu, mustard greens, white pepper, and sesame oil add to the overall taste without complicating the dish.
Practical tips include adjusting the white pepper for your preferred level of spiciness and opting for fresh over canned bamboo shoots and mustard greens when you can.
All in all, Weight Watchers Hot and Sour Pork Soup offers a balanced mix of flavors and is relatively easy to prepare. It’s a straightforward, satisfying Asian meal.
Weight Watchers Points
10 Points (2022/2023 Plan)
MyWW Plan: 10 Blue Plan and 5 Green Plan
10 WW Freestyle Point and 5 Smart Points
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Weight Watchers Hot and Sour Pork Soup
Equipment
Ingredients
- 1 pound country-style boneless pork rib sliced
- 1 tablespoon Chinese white rice vinegar
- 1 teaspoon white pepper powder
- 1 teaspoon cornstarch
- 2 cans (14 1/2 oz each) chicken broth
- 6 cups water
- 2 cups dried black fungus
- 1 cup bamboo shoot sliced
- ⅓ cup Chinese pickled mustard greens sliced (optional)
- 1 cup carrots shredded
- 1 cup firm tofu cut into small cubes
- 5 tablespoon Chinese white rice vinegar
- 3 tablespoon soy sauce
- 1½ teaspoons salt to taste
- 1½ teaspoons white pepper powder
- 1 tablespoon cornstarch
- ⅓ cup water
- 1 egg beaten
- 1 tablespoon sesame oil
- green onion chopper
- fresh cilantro (optional)
Instructions
- In a medium-sized mixing bowl, combine pork, rice vinegar, white pepper powder, and corn starch.
- Place the bowl in the refrigerator for at least 20 minutes.
- In a separate bowl, soak dried black fungus with warm water until soft.
- After soaking, wash and slice the black fungus.
- In a large pot, boil water.
- Add black fungus, bamboo shoot, and mustard greens to the boiling water. Boil the ingredients for about 1 minute.
- Drain the water and set the cooked ingredients aside.
- In a small bowl, mix 1 tablespoon of corn starch and 1/3 cup of water. Set it aside.
- In a large soup pot, bring chicken broth and water to a boil.
- Add the previously boiled black fungus, bamboo shoot, mustard greens, and carrot to the pot.
- If needed, add some warm water to the pot and bring it to a boil again.
- Reduce the heat to medium.
- Add tofu, rice vinegar, soy sauce, salt, and white pepper powder to the pot.
- Slowly stir in the cornstarch mixture you set aside earlier.
- Add the refrigerated pork to the pot.
- Cook for about 2 minutes or until the soup thickens.
- Reduce the heat to low.
- Slowly stir in one beaten egg and then add sesame oil.
To Serve:
- For each serving, sprinkle chopped green onions and cilantro.
- (Optional): add some more white pepper powder on top.
Notes
Nutrition
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