In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling water over them and let them soak for 20 minutes. Drain and discard the water. Squeeze all ingredients dry. Sliver the mushrooms. In a kettle over medium heat, bring the vegetable broth to a simmer. Ad the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for ten minutes. MIx the cornstarch with the cold vegetble broth and stir into soup until it thickens and clears. add the soy sauce, pepper, and vinegar. To serve: In a small bowl, eat the egg with the water and pour into the simmering roth in a slow steady stream. Turn off the heat at once. Stir and ladle into bowls.Subj: Vegetarian Hot and Sour Soup File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (9743g)|
|Recipe Makes: 1|
|Calories from Fat: 50 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 38001.6mg||1310 %|
|Potassium 931.8mg||25 %|
|Total Carbohydrate 174.8g||51 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 168.2g|
|Protein 11.9g||17 %|
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Calories per serving: 765
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