Try this Hot and Sour Soup #3 recipe, or contribute your own.
Suggest a better descriptionSoak the mushrooms in warm water to cover until until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 TSP. of salt, 1/2 TSP. of the cornstarch, 1/2 TSP. soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into 1-1/2-inch by 1-1/4-inch pieces. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 TSP. salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and sim- mer 5 minutes. Mix the remaining 2 TBS. cornstarch, 2 TBL. cold water, and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. LEEANN CHIN MINNEAPOLIS, MINNETONKA WINE: WAN FU From the
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 43 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 74.1mg | 23 % | |
Sodium 295.4mg | 10 % | |
Potassium 354.8mg | 9 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.8g | ||
Protein 11.5g | 16 % | |
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: 107
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