Try this Chinese Hot and Sour Soup recipe, or contribute your own.
Suggest a better description1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.
2. add pepper, vinegar, bamboo, water chestnuts, fungus and tofu, simmer 5 min.
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.
4. Serve with a garnish of chopped scallions.
*The pepper, vinegar and chile paste can be varied to taste.
NOTES : This is a recipe for some kickbutt hot and sour soup. Better than any you'll buy in a restaurant. It may look daunting, but all you really need do is chop the stuff up and throw it in a pot
Recipe by: stevensm~~at;doim6.monmouth.army.mil
Posted to recipelu-digest by "Christopher E. Eaves" ~~ltcea260~~at;airmail.net> on Mar 12, 1998
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Serving Size: 1 Serving (4724g) | ||
Recipe Makes: 1 | ||
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Calories: 3439 | ||
Calories from Fat: 1881 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 209g | 279 % | |
Saturated Fat 66.4g | 332 % | |
Monounsaturated Fat 89.7g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 4392.6mg | 1352 % | |
Sodium 7317mg | 252 % | |
Potassium 5469.7mg | 144 % | |
Total Carbohydrate 167.7g | 49 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 155.4g | ||
Protein 218.1g | 312 % | |
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: 3439
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