Hot & Sour Soup 6

70 minutes Prep: 30 minutes Cook: 40 minutes

159 calories per serving view nutrition facts

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Ingredients

3/4	cloves	pork shoulder butt	sliced
3/4	cup	sauce	soy, light
2	tablespoons	cornstarch
2	tablespoons	vegetable oil	sesame
1	quart	broth	chicken
2	ounces	fungus	root ear
2	ounces	mushrooms	black, soaked, in warm water
2	ounces	bamboo shoots
1/4	cup	wine	rice or, 1/4 c sherry
2	tablespoons	sauce	soy, dark
1/2	tablespoon	sugar
2	tablespoons	vinegar
3	ounces	bean curd	diced
2	large	eggs	beaten
1	x	salt	to taste
1	x	white pepper	white (to taste)
1	teaspoon	vegetable oil	hot pepper
2	tablespoons	scallions, spring or green onions	slivered

Directions

Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes.

Bring chicken broth to a boil, then add the pork and marinate mixture.

Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil.

Heat thoroughly and add bean curd, then drizzle in the beaten egg.

Soup is done when bean curd expands (about 5 minutes).

Drizzle in the hot oil and garnish with scallions.

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Nutrition Facts

Serving Size 79g

Amount per Serving

Calories 159 67% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 106mg	35%
Sodium 41mg	2%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 6.0g	12%

Vitamin A	3%		Vitamin C	1%
Calcium	6%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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