Try this Chinese Hot and Sour Soup recipe, or contribute your own.
Suggest a better descriptionCombine the chicken broth, mushrooms and spinach in a soup pot. Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot pepper oil or Tabasco together in a small bowl. (Taste the mixture carefully before adding full amount of pepper oil or Tabasco sauce.) Stir until well blended, add to the broth. Taste and correct the seasonings. Add the tofu and the cornstarch, stirring constantly until thickened. Pour the egg into the broth, stirring constantly until it forms into ribbons. Add the cilantro and onion and serve at once. San Francisco Chronicle 1/90
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 91 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 3603.1mg | 124 % | |
Potassium 271.9mg | 7 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.1g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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