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Suggest a better descriptionSoak mushrooms in 1/2 cup water for 30 minutes. In a separate bowl soak lily buds in 1/2 cup water for 20 minutes. Soak trim hard knobs. In a small bowl beat egg. 2. In a 3-quart saucepan, heat vegetable broth to boiling. Add mushrooms, lily buds, bamboo shoots, tofu, garlic, ginger, and water chestnuts. Reduce heat. Simmer for 15 minutes. Stir in egg, vinegar, pepper, salt, sesame oil, hot oil, and soy sauce. Simmer for 5 minutes before serving. Recipe by: ? 1995 Cole Group, Inc. Posted to MC-Recipe Digest V1 #1067 by Nancy
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Serving Size: 1 Serving (1785g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 257 | ||
Calories from Fat: 87 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 5290mg | 182 % | |
Potassium 284.1mg | 7 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 28.6g | ||
Protein 8.6g | 12 % | |
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: 257
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