Try this Hot and Sour Soup with Ginger recipe, or contribute your own.
Suggest a better descriptionCombine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend. Heat oil in large saucepan over high heat. Add ginger; saute 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute. 4 Servings Bon App?tit April 1994 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (1032g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1936 | ||
Calories from Fat: 787 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 117 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 35.1g | ||
Polyunsanturated Fat 24.8g | ||
Cholesterol 410mg | 126 % | |
Sodium 1368.7mg | 47 % | |
Potassium 2011.3mg | 53 % | |
Total Carbohydrate 64.9g | 19 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 59.3g | ||
Protein 212.5g | 304 % | |
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: 1936
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