A variation on a Vietnamese classic, started with a commercial Vietnamese soup base and adding to it to create an Asian Fusion soup.
In a large soup kettle, combine the soup base with the chicken stock. Do not turn on heat. Add the other ingredients as you prepare them, except the Dumplings and Won Tons. Add the mushrooms last.
Mushroom preparation: consult cook books or the internet for instructions on prepping the types of mushrooms you have available. For the ones I used, I simply washed them, cut off the pulpy base, and separated the mushrooms into the soup.
Bring soup to boil, and then cool for a few minutes. Add Won Tons and Dumplings and follow the directions on their packaging to cook them.
Serve hot.
The base is from the Pagolac Sauce Company (http://pagolacsauce.com). It should be available in Pan-Asian stores. The Dumplings and Won Tons are from Yummy Dumplings around the corner (http://www.yelp.com/biz/yummy-dumpling-san-francisco), but they are widely available elsewhere. We're just lucky they are nearby!
It takes a little time to prepare all the fresh ingredients, but it is worth it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 71 | ||
Calories from Fat: 16 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 385.2mg | 13 % | |
Potassium 248.3mg | 7 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.1g | ||
Protein 4.1g | 6 % | |
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: 71
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