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Favourite Hot & Sour Soup

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Recipe

Favourite Hot and Sour Soup recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons chinese fungi
dried, (4-5)
*
4 each mushrooms, chinese
medium
* Camera
8 each lily buds, dried
*
4 cups chicken broth
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cup bamboo shoots
shredded
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cup pork loin
shreds, lean
* Camera
1 teaspoon soy sauce, tamari
dark
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½ teaspoon sugar
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1 teaspoon salt
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½ teaspoon white pepper
freshly ground
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2 tablespoons red wine vinegar
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2 tablespoons cornstarch
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3 tablespoons water
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½ pound bean curd
(tofu), cut small
1 each eggs
lightly beaten
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1 teaspoon sesame oil
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2 tablespoons scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
3E+1 ml chinese fungi
dried, (4-5)
*
4 each mushrooms, chinese
medium
* Camera
8 each lily buds, dried
*
946 ml chicken broth
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79 ml bamboo shoots
shredded
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79 ml pork loin
shreds, lean
* Camera
5 ml soy sauce, tamari
dark
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2.5 ml sugar
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5 ml salt
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2.5 ml white pepper
freshly ground
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3E+1 ml red wine vinegar
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3E+1 ml cornstarch
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45 ml water
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226.8 g bean curd
(tofu), cut small
1 each eggs
lightly beaten
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5 ml sesame oil
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3E+1 ml scallions, spring or green onions
chopped
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Directions

30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes.

After trimming off any tough stems, cut the fungi and mushrooms into slices.

With the fingers, shred the tiger lily stems.

Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan.

Bring to a boil and simmer for 10 minutes.

Add the soy sauce, sugar, salt, pepper and vinegar.

Combine the cornstarch with the water.

Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring.

Add the bean curd and cook 1 to 2 minutes.

Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion.

Add the oil.

Sprinkle each serving with scallions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 21940% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 1037mg 43%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 2% Vitamin C 2%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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