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6 servings
suggest servings
| 7 | ounces | bean curd | |
| 1/2 | cup | bamboo shoots | canned |
| 1 | quart | chicken broth | |
| 1/4 | cup | pork | cooked, shredded * |
| 1 | tablespoon | soy sauce | |
| 2 | tablespoon | white vinegar | distilled |
| 1/4 | teaspoon | black pepper | freshly ground |
| 3 | tablespoon | cornstarch | |
| 3 | tablespoon | water | |
| 1 | each | egg | beaten |
| 2 | teaspoons | sesame oil | |
| 1 | teaspoon | red pepper flakes | |
| 1 | medium | scallions, spring or green onions | finely chopped |
* Can substitute equal amount of shredded beef.
Rinse bean curd and cut into 1/2-inch dice and set aside.
Rinse, drain and thinly slice bamboo shoots.
In heavy Dutch oven, combine with chicken stock, pork, and soy sauce.
Bring to boil over high heat.
Reduce heat to low, cover and simmer 3 minutes.
Add bean curd, vinegar, and pepper.
Return to boil over low heat.
In small bowl, mix cornstarch and water and stir into soup.
Slowly stir in egg.
Remove from heat and blend in sesame oil and red pepper flakes.
Ladle into bowls.
Garnish with chopped green onion and serve immediately.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 217mg | 9% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 7% | Iron | 12% |
* 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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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
I made this and we simply loved it, and it was fun to make! very tasty too!! good job!
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