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Suggest a better descriptionIn a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into bowls and garnish with minced scallions. Serves 4. Preparation time: ~20min Cooking time: ~20 min Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
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Serving Size: 1 Serving (1096g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 181 | ||
Calories from Fat: 61 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 3955.3mg | 136 % | |
Potassium 461.8mg | 12 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 17.8g | ||
Protein 12.5g | 18 % | |
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: 181
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