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Name: Subgum Soup with Bok Choy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 2/3 c Straw mushrooms, rinsed and; 2 tb Egg white; 2 ts Chinese toasted sesame oil; 1/2 lb Bok choy, rinsed and cut; Sliced scallion, for garnish; 1 ts Dry sherry; 6 oz Shrimp, shelled, deveined; 4 c Chicken Stock; 6 oz Chicken breast, boned,; 1/2 ts Salt; 2 ts Cornstarch

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INGREDIENTS

2/3 c Straw mushrooms, rinsed and
2 tb Egg white
2 ts Chinese toasted sesame oil
1/2 lb Bok choy, rinsed and cut
Sliced scallion, for garnish
1 ts Dry sherry
6 oz Shrimp, shelled, deveined
4 c Chicken Stock
6 oz Chicken breast, boned,
1/2 ts Salt
2 ts Cornstarch

Servings

INSTRUCTIONS

Recipe By : Taste Show # TS4744 In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes. In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces. Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97

NOTES

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Subgum Soup with Bok Choy

2/3 c Straw mushrooms, rinsed and
2 tb Egg white
2 ts Chinese toasted sesame oil
1/2 lb Bok choy, rinsed and cut
 Sliced scallion, for garnish
1 ts Dry sherry
6 oz Shrimp, shelled, deveined
4 c Chicken Stock
6 oz Chicken breast, boned,
1/2 ts Salt
2 ts Cornstarch

Recipe By : Taste Show # TS4744    In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy.  Cook for 2 minutes.    In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon  salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and  immediately take pan off heat. Stirring to separate chicken pieces.    Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1  teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan  back on heat, when broth begins to bubble add shrimp and remove pan from  heat, stirring to separate shrimp. Ladle into a bowl and garnish with  thinly sliced scallion.    Yield: 4 to 6 servings    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to  MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 6 Servings

Calories: 121
Calories from Fat: 35 (29%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 9.6mg		3 %
Sodium 462.1mg		16 %
Potassium 347.2mg		9 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 12g
Protein 8.4g		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.

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Calories per serving: 121

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