Hot & Sour Pork soup
A clean and sprightly soup – ideal for a light supper. Replace pork with the same weight of skinless chicken breast, if you prefer. Serves 4
200g rice noodles 1 tbsp vegetable oil 125g shiitake mushrooms, sliced 2 garlic cloves, finely sliced 5cm piece fresh ginger, cut into matchsticks 2 ℓ chicken stock 350g pork fillet, cut into strips 150g sugar snap peas, sliced lengthways 2 tbsp rice vinegar 2 tbsp soya sauce 1 to 2 tsp sriracha hot chilli sauce, to taste TO GARNISH spring onions, finely sliced fresh coriander, chopped red chilli, finely sliced (optional)
1. Put noodles in a heatproof bowl and cover with hot water. Leave until pliable – about 10 minutes. 2. Meanwhile, heat oil in a large pot over a high heat and fry mushrooms for 2 to 3 minutes until lightly golden. Add garlic and ginger, and cook for 30 seconds. Add the stock and bring to the boil. 3. Meanwhile, drain noodles. Add to the pot with the pork and sugar snap peas. Bring back to the boil and simmer for 4 minutes until pork is cooked through. Add vinegar, soya sauce and sriracha sauce, and check seasoning. 4. Ladle into bowls and garnish with spring onions, coriander and chilli, if you like.
EACH SERVING About 2 140kJ, 44g protein, 9g fat (2g saturated), 62g carbohydrate (4g total sugars), 1g fibre.