Try this Chinese Hot and Sour Soup recipe, or contribute your own.
Suggest a better descriptionSoak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 84 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 70.5mg | 22 % | |
Sodium 128.4mg | 4 % | |
Potassium 211.5mg | 6 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.1g | ||
Protein 6.8g | 10 % | |
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: 148
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