Recently bought 2 fresh leeks for potato and leek soup, but had too many leftover from the recipe. They were just sitting in the fridge ready to use up. Coincidentally, I had leftover cooked pork loin. “Alexa, what can I do with leeks and pork?” NOT REALLY…you know by now I am a big fan of Pinterest in these situations. She/he never fails me. This recipe looks long, but only because of the seasonings. It called for sweet corn (unusual for hot and sour soup); I substituted a small can of corn, but I would omit next time…As you can see in the photo, I omitted the Ramen noodles to cut carbs.
P.S. If you have never used fresh leeks they MUST be sliced down the middle first and thoroughly washed as they contain sand or dirt from where they were grown.
Hot and Sour Soup
- 1 Tablespoon Oil
- 1 leek roughly sliced (after thorough washing)
- 1 1/2 cups sweet corn (OPTIONAL)
- 2 mushrooms sliced
- 4 cups chicken Stock
- 1/8 Teaspoon nutmeg grated
- 1/8 Teaspoon black pepper
- 1 Tablespoon red chili pepper flakes
- 1 Tablespoon brown sugar
- 2 Tablespoon soy sauce
- 1 Tablespoon fish sauce
- 1 Teaspoon rice vinegar
- 1 cup chopped pork loin cooked
- 2.65 ounces Ramen noodles (OPTIONAL)*
- Juice of 1 lime
- Cilantro garnish
1. Heat up a shallow pan, add the oil.
2. Throw in the sliced leeks and fry soft for 2 minutes.
3. Add the sweet corn and mushroom. Stir and mix well.
4. Pour in the broth mixed with water.
5. Season with nutmeg, black pepper, chili flakes, brown sugar, soy sauce, fish sauce, vinegar. Add in the chopped cooked pork loin.
6. Mix the whole content well and let it cook covered until the sweet corn is getting soft. This might take 10 minutes.
7. At the end add the noodles and cook those soft for another 5 minutes uncovered.*
8. Remove from heat and pour in the lime juice. Mix the soup well and serve hot.