06 September 2012

Canh dau hu he (tofu chives soup)

As you know I haven’t been blogging much (well not at all) anymore, but I’d like to give you an update of what is going on. Since I stared running I’ve been able to lose 6 kilos in total! I’m still trying to get rid of the last couple of kilos, which are the hardest but I’m heading in the right direction. I’m on 58 right now and my goal is 55. I know it won’t make me happier, but it will for sure make me feel better about myself.

There is no secret in losing weight and unfortunately there is no easy way to do it either. It’s something everyone knows, but so it’s hard to follow. All you need is to eat less and to exercise more. Easier said then done for sure.

To loose the weight I had to cut back on carbs (only one carb meal a day, which for me is two sandwiches for lunch) and have as less carbs as possible for dinner. Sometimes a bit more and sometimes a bit less.
And I’m running at least twice a week for 45 minutes per run. If possible every other day would be even better, but with the Dutch weather that is not always possible. No running in the rain for me.

I eat a lot of veggies and salads and cut out most fried food. And I drink lots of water, at least 2 litters a day. No snacking…well ok every once a while in a blue moon…you’ve got to live a little right?

I just love soups and it’s something I can eat every day. I pack mine with lots of veggies and some kind of protein; minced pork, beef or chicken.
This is soup is inspired by some freshly grown Chinese chives. My mom grows them in their back yard and ask me to take some home. These plants are so strong, they keep coming back, even after the cold cold Dutch winters.
It’s one of the easiest and fastest soup you can make and not only that, it’s also sort of healthy for you. At least that’s what I think =)

You can make the stock with all kinds of meat, but I prefer pork. It’s what I grew up with so that’s what I’m using. My mom usually make it with thinly sliced pork, but since I had some pork ribs I used that.

For this soup you need:
-          some pork (ribs or whatever you have at hand)
-          salt, pepper
-          1 fresh tofu
-          handful Chinese chives
-          1 tomato (I didn’t had one, but if I had I would put it in)
-          2 beaten eggs
I cooked the pork ribs with some salt and pepper till tender. If I had a tomato I would quarter it and add that at this point. To have a clear broth I scooped the foam off a couple of times.

You can cut the tofu anyway you like (mine were square) and add it to the broth. Boil everything till the tofu is cooked.
I stirred in the eggs to get egg threads and just before I was ready to serve I added the chives.
All I had to do then was to boil it for a couple of seconds and it was dinner time.
For some extra flavour I sprinkled some spring onions on the top. I ate the soup just the way it is, but for those who love their carbs, you can also eat it with rice.