03/01/12

Asian Soup for the Dukan Diet

Here’s a riff on The Moscovore’s Hot & Sour Soup, designed for followers of the Dukan Diet. We’ve taken out the oil and vegetables, but left the wonderful fusion of spicy and sour that characterizes the cuisine of Asia. Unfortunately, to adhere strictly to the Dukan Diet, we have had to omit the key ingredient of cornstarch which does a great deal to craft the texture of the original recipe. It’s important, therefore, to flash cook the pork and pre-poach the chicken breasts. The shrimp, which is optional, should be added quite at the end. The broth will be thinner, but the taste should remain!

Asian Soup for the Dukan Diet

Print recipe

Serves	6
Prep time	1 minute
Cook time	20 minutes
Total time	21 minutes
By author	Recipe adapted from America's Test Kitchen

This adapted version of The Moscovore's Hot & Sour Soup cuts the oil and carbs for followers of the Dukan Diet to enjoy during the attack phase!

Ingredients

The Broth

(3 qts) 3 l fat-free chicken broth (see The Moscovore's recipe: http://moscovore.com)
1 yellow onion (chopped)
2 knobs fresh ginger (sliced )
(1/3 cup) 75 ml Chinese black rice vinegar (you may substitute red wine vinegar and balsamic if you can't find the black rice vinegar)
2 cloves star anise
(1/4 cup) 60ml soy sauce

The Soup

2 packets extra-firm tofu
(4 Tbl) 60ml low-sodium soy sauce
(3 tsp) 15 ml whole white peppercorns (crushed)
(3 cups) 700 ml poached chicken breasts (shredded)
2 lean pork chops
(2 cups) 500 ml shrimp (peeled)
(1 cup) 250 ml chives or scallions, minced
2 eggs
(3 Tbl) 45 ml cold water

The Soup (Optional)

1 red chili (seeded, cored, and chopped)

Directions

1.	Combine the ingredients for the broth together in a heavy-bottomed soup pot. Bring to a simmer, then let cook, uncovered for 30 minutes. Allow the broth to cool to room temperature. Skim any fat off of the surface, then strain the broth into a clean pot through a fine sieve or a clean cloth in a colander.
2.	Place the tofu bricks onto a shallow baking dish, then place a cookie sheet or large tray over them. Place two heavy tins or bottles on top of the tray to weight down the tofu and let stand for 20 minutes. The tofu will express liquid, making it firmer and less likely to decompose in the soup!
3.	If you have not done so, poach the chicken breasts in water and lemon juice for 20 minutes. Remove the skin and bones (save them to make stock!) then shred the white breast meat into finger-length thin pieces. Set aside.
4.	Place the pork chops into the freezer for ten minutes. Then use a sharp kitchen knife to cut them into slim, finger-length matchsticks. Set aside.
5.	Bring the broth to a gentle simmer. Add the soy sauce, vinegar, and white peppercorns. Add the chili if you desire (it's optional since this soup is already quite spicy.) Then add the pork and stir for 2-3 minutes until the pork is cooked. Add the chicken and shrimp and cook for 2 minutes. Add the tofu.
6.	Remove the broth from the burner and let sit for a minute or two until it is still. Whisk the egg and water together, then drizzle the mixture around the surface of the soup. Let sit for 1 minute, then return to the heat and use a fork to break up the egg.
7.	Garnish with fresh chopped scallions.