A Hot and Sour soup with lots of good stuff. Very filling and great on a cold day.
My family loves this soup and I will make a double batch and they will eat for lunch and dinner for the next few days.
1.Toss pork strips with 1/4 cup soy sauce and ginger in a medium bowl; let stand20 minutes. In another bowl, stir together remaining 2 T. soy sauce, rice vinegar, cornstarch, sugar and salt; set aside.
2.Heat oil n a large pot over medium high heat, then add pork and marinade.Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Remove pork to a bowl with a slotted spoon, set aside. Add bamboo shoots to pot and cook 1 minute.
3. Add broth to pot and bring to a boil. Add mushrooms, reduce heat and simmer about 20 minutes. Add tofu and cooked pork; simmer 5 minutes. Add reserved soy-vinegar mixture and simmer 5 minutes more until liquid thickens.
4. In a small bowl, beat eggs with sesame oil (Add the oil right before use) . Slowly poor eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly and simmer 5 minutes. Serve topped with cilantro and green onions.
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Serving Size: 1 Serving (760g) | ||
Recipe Makes: 8 | ||
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Calories: 524 | ||
Calories from Fat: 236 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 610.8mg | 188 % | |
Sodium 1436.9mg | 50 % | |
Potassium 1478.1mg | 39 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 9g | ||
Protein 56.3g | 80 % | |
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: 524
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