Try this Chinese Hot and Sour Soup recipe, or contribute your own.
Suggest a better descriptionBring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear. Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving. Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I dont like the taste in this soup -its hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired. I do usually add more white or black pepper than is given, though. Posted to EAT-L Digest by Kim Malo
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 854 | ||
Calories from Fat: 530 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 78 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1205.3mg | 42 % | |
Potassium 746.7mg | 20 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 15.5g | ||
Protein 64.4g | 92 % | |
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: 854
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