Try this Hot and Sour Soup #6 recipe, or contribute your own.
Suggest a better descriptionSoak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. PEKING GARDEN EAST MILWAUKEE, MEQUON WINE: TAI-SHAN From the
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 266 | ||
Calories from Fat: 125 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 67.3mg | 21 % | |
Sodium 769.7mg | 27 % | |
Potassium 699.1mg | 18 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19g | ||
Protein 14.8g | 21 % | |
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: 266
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