Mu Shu Stoup
Elevate your weeknight dinner routine with Mu Shu Stoup, a hearty fusion of soup and stew inspired by the flavors of classic Chinese cuisine. This flavorful dish combines tender slices of marinated pork, savory shiitake mushrooms, and a medley of fresh vegetables like cabbage and carrots, all simmered in a rich broth infused with soy sauce, hoisin, and aromatic ginger. Finished with delicate ribbons of egg and garnished with vibrant cilantro and green onions, this "stoup" delivers the perfect balance of comforting warmth and bold umami flavor. Serve it with mandarin-style pancakes or flour tortillas to add a fun, interactive twist to your meal—perfect for dipping or wrapping up the mouthwatering goodness. Ready in under an hour, Mu Shu Stoup is a deliciously unique way to enjoy an Asian-inspired feast at home. Keywords: Mu Shu Stoup recipe, Asian-inspired soup, hearty pork stew, shiitake mushrooms, Chinese cooking techniques, quick dinner recipes.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Hoisin sauce
- 1 tablespoon Cornstarch
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 4 Green onions, sliced (white and green parts separated)
- 1 cup Shiitake mushrooms, sliced
- 1 Carrot, julienned
- 3 cups Cabbage, finely shredded
- 6 cups Chicken or vegetable broth
- 2 Eggs, lightly beaten
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Fresh cilantro, chopped
- 8 Mandarin-style pancakes or flour tortillas, warmed for serving (optional)
Instructions
Trim the pork tenderloin of any excess fat and thinly slice it into bite-sized strips.
In a medium bowl, combine the soy sauce, rice vinegar, hoisin sauce, and cornstarch to create a marinade. Add the sliced pork to the marinade and toss until fully coated. Let it sit for 15 minutes.
Heat the sesame oil and vegetable oil in a large soup pot over medium-high heat. Add the marinated pork and stir-fry for about 3-4 minutes, until browned but not fully cooked. Remove the pork and set it aside.
Lower the heat to medium and add the minced garlic, grated ginger, and the white parts of the green onions to the pot. Stir-fry for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms, julienned carrot, and shredded cabbage. Sauté for 3-4 minutes, stirring frequently, until the vegetables are softened.
Pour in the chicken or vegetable broth, scraping the bottom of the pot to deglaze any browned bits. Bring the mixture to a gentle boil, then lower the heat to a simmer.
Return the pork to the pot and simmer for 10-12 minutes, until the pork is tender and fully cooked.
Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create thin ribbons of cooked egg.
Season the 'stoup' with the ground white pepper and adjust salt to taste if needed.
Remove the pot from heat and garnish with the chopped cilantro and the green parts of the sliced green onions.
Serve hot with warm mandarin-style pancakes or flour tortillas on the side for dipping or wrapping, if desired.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 10724 mg | 466% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 49.4 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 604 mg | 46% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5118 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
