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Favourite Hot and Sour Soup

 

Favourite Hot and Sour Soup recipe
21

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 21940% of calories 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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