DirectionsNote: Wash hands with soap and water.
1. In a medium bowl, combine 1 tablespoon soy sauce, sesame oil and 1 teaspoon cornstarch. Add pork and toss until combined; let sit at room temperature for 15 minutes.
2. In a large bowl of very hot water, add both dried mushrooms. Let sit for 20 minutes or until softened; drain, pat dry and cut into strips.
3. In a large pot over medium heat, add olive oil. Once hot, add leeks, ginger, garlic, dried chili peppers and bamboo shoots and cook for 2 minutes. Add pork, carrots, mushrooms and broth and bring to a boil. Reduce heat and let simmer for 5 minutes.
4. In a small bowl, whisk together remaining soy sauce and cornstarch, vinegar, salt and pepper to taste and water. Add to soup with tofu and cook for 6 minutes or until heated through. Serve garnished with parsley and hot sauce if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving: Calories: 120 (Calories from Fat: 27)
Total Fat: 3g (Saturated Fat: 1g)
Total Carbohydrates: 15g (Dietary Fiber: 2g