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Suggest a better descriptionPartially freeze pork; cut pork into 1x1/4-inch strips. Sprinkle meat with 1 tablespoon of the soy sauce. Meanwhile, in three bowls soak lily buds, mushrooms, and tree ears in enough hot water to cover for 30 minutes. Drain lily buds, mushrooms, and tree ears. Cut off and discard tough stem end of lily buds. Slice each lily bud into 1-inch lengths. Thoroughly rinse tree ears under running water; drain well. Cut off and discard stems. Cut mushrooms and tree ears into thin strips. In large saucepan bring chicken broth to boiling; stir in pork, the remaining soy sauce, lily buds, mushrooms, tree ears, rice wine vinegar and pepper. Simmer covered, 10 minutes. Slice tofu into 1/4 inch wide strips. Add to soup simmer, covered, 3 minutes more. Blend cold water into cornstarch. Stir into soup. Pour egg slowly into hot soup in a thin stream, beating constantly with fork till egg cooks and shreds finely. Cook soup till slightly thickened and bubbly. Remove from heat. Stir in thinly sliced green onion. 6-8 servings Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
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Serving Size: 1 Serving (2064g) | ||
Recipe Makes: 1 | ||
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Calories: 1631 | ||
Calories from Fat: 1359 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151.1g | 201 % | |
Saturated Fat 52.9g | 265 % | |
Monounsaturated Fat 69.1g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 363.8mg | 112 % | |
Sodium 7620.1mg | 263 % | |
Potassium 1618.4mg | 43 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 15.8g | ||
Protein 45.7g | 65 % | |
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: 1631
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