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Suggest a better descriptionSoak the mushrooms and tiger-lily buds in 1/4 cup warm water for 20 minutes. Drain. Shred mushrooms. Cut the fresh bean curd into slices 1" x 1/4" x 1/4". Beat the egg. Dissolve the 2 tablespoons cornstarch in 3 tablespoons cold water. Cooking Procedures: In a saucepan bring to boil the chicken broth with pork shreds, bamboo shoots, fungi, mushroom shreds, tiger-lily buds and bean-curd slices, and boil for 10 minutes. Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate. Thicken with the cornstarch. Turn off heat and immediately add the beaten eggs. Gently stir a few times. Add 1 teaspoon sesame-seed oil just before serving to complete the exotic quality of the soup. Tips: Tree ears must always be soaked in warm water before using. The 1/4 cup called for in this recipe is measured after the fungi are soaked. To measure before soaking, allow about 2 tablespoons. The quantity of pepper and vinegar may be increased or decreased according to individual taste. The MSG may be omitted entirely. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1040g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 191 | ||
Calories from Fat: 61 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 3875.9mg | 134 % | |
Potassium 448.3mg | 12 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 17.9g | ||
Protein 12.1g | 17 % | |
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: 191
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