Hot and Sour Soup

45 minutes Prep: 30 minutes Cook: 15 minutes

209 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1/2	pound	pork, boneless
3	tablespoons	soy sauce
8	each	lily buds, dried
4	each	tree ears	dried
4	each	mushrooms	dried
6	cups	chicken broth	homemade
3	tablespoons	rice wine vinegar
1/2	teaspoon	black pepper
8	ounces	tofu	fresh
1	tablespoon	water	cold
1	tablespoon	cornstarch
1	each	egg	beaten
2	tablespoons	scallions, spring or green onions	thinly sliced

Directions

Partially freeze pork; cut pork into 1x 1/4-inch strips.

Sprinkle meat with 1 tablespoon of the soy sauce.

Meanwhile, in three bowls soak lily buds, mushrooms, and tree ears in enough hot water to cover for 30 minutes.

Drain lily buds, mushrooms, and tree ears.

Cut off and discard tough stem end of lily buds.

Slice each lily bud into 1-inch lengths.

Thoroughly rinse tree ears under running water; drain well.

Cut off and discard stems.

Cut mushrooms and tree ears into thin strips.

In large saucepan bring chicken broth to boiling; stir in pork, the remaining soy sauce, lily buds, mushrooms, tree ears, rice wine vinegar and pepper.

Simmer covered, 10 minutes. Slice tofu into 1/4 inch wide strips.

Add to soup simmer, covered, 3 minutes more.

Blend cold water into cornstarch.

Stir into soup.

Pour egg slowly into hot soup in a thin stream, beating constantly with fork till egg cooks and shreds finely.

Cook soup till slightly thickened and bubbly.

Remove from heat.

Stir in thinly sliced green onion.

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Nutrition Facts

Serving Size 450g

Amount per Serving

Calories 209 35% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 57mg	19%
Sodium 1213mg	51%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	5%
Sugars 6.0g
Protein 17.0g	33%

Vitamin A	3%		Vitamin C	3%
Calcium	23%		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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