Chinese Hot-and-Sour Soup
1. Sauté pork in vegetable oil 5 minutes, stirring, until light brown. Drain.
2. Bring stock to a boil; add pork, bamboo shoots, mushrooms, rice vinegar, 2 tablespoons soy sauce, and the hot chili oil, if desired. Blend in cornstarch and water. Cook, stirring, 2 to 3 minutes, until slightly thick.
3. Swirl eggs into soup. Cook, stirring, 1 to 2 minutes. Add additional soy or rice vinegar if desired and garnish with scallions, if desired.
Can be made a day or two ahead, refrigerated, and reheated. It can also be frozen after step 2 for up to a month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (644g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 357 | ||
Calories from Fat: 192 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 28.9mg | 9 % | |
Sodium 830.6mg | 29 % | |
Potassium 1032.5mg | 27 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 22.8g | ||
Protein 17g | 24 % | |
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: 357
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