Marty Feins' Hot Sour Soup

45 minutes Prep: 30 minutes Cook: 15 minutes

702 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	cloud ears
1/2	cup	golden needles	(tiger lillies)
1/2	pound	pork roast	shredded
7	tablespoons	cornstarch	in 1 cup water
1/2	cup	sherry
2	each	bean curd	cut 9 pieces
6	tablespoons	rice wine vinegar
1/4	teaspoon	white pepper
1/2	teaspoon	vegetable oil	hot
2	tablespoons	sesame oil
4	each	scallions, spring or green onions	garn
12	cups	chicken broth
1/2	teaspoon	salt
3	teaspoons	soy	light
2	large	eggs	beaten
1	cup	chicken	shredded
1	cup	bamboo strips	julliene

Directions

Soak ears and needles 20 mins in warm water, save water.

Shred ears, halve needles.

Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside.

Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside.

Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears.

Boil 1 minute, mix rest of cornstarch with water and add to soup.

(Use water from ears and needles for mixing).

Lower heat, add vinegar mixture, adjust seasoning.

Slowly stir in beaten eggs, garnish with cut scallions.

Serve in heated bowls.

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Nutrition Facts

Serving Size 860g

Amount per Serving

Calories 702 42% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 172mg	57%
Sodium 1424mg	59%
Total Carbohydrate 48.0g	16%
Dietary Fiber 1.0g	2%
Sugars 14.0g
Protein 51.0g	103%

Vitamin A	7%		Vitamin C	8%
Calcium	27%		Iron	51%

* 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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