Try this Hot and Sour Scallop Soup 2 recipe, or contribute your own.
Suggest a better descriptionCombine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain soup. Heat oil in small skillet over medium-high heat. Add mushrooms and saute about 4 minutes, stirring often. Add to soup. (Soup can be made ahead to this point and refrigerated for 1 day, or frozen up to 3 months.) Before serving, drop Scallop Dumplings into the boiling soup. Cook 1 minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve hot. {\large Scallop Dumplings} Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade. Season to taste with salt, if desired. Process until just pureed. Do not overprocess. Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings. (Can be made several hours ahead and kept at room temperature.) Makes 16. (Note: Not having a melon baller, I just used 2 small spoons to form dumplings.) Recipe By : stssmem@st.unocal.com (Mary Murphy) Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 20:23:10 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 140 | ||
Calories from Fat: 49 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 360.4mg | 12 % | |
Potassium 100.1mg | 3 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 17.9g | ||
Protein 2.9g | 4 % | |
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: 140
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