LILY'S PORK BROTH WITH TOFU AND VEGETABLES

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Lily's Pork Broth with Tofu and Vegetables image

This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork, skimmed of fat
2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
1 teaspoon coarse salt
1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
Few drops toasted sesame oil

Steps:

  • In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately.

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