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Hot & Sour Mandarin Soup

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Submitted by flobee2001

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

8 1.9
CUPS L STOCK *
¼ 113.4
POUND G PORK
lean, shredded
2 2
EACH EACH MUSHROOMS, BLACK TRUMPET
dried, soaked and shredded *
2 2
SLICES SLICES GINGER
2 2
EACH EACH WOOD EARS
dried, soaked, shredded *
½ 0.5
EACH EACH BEAN CURD
square, 1/4 by 2 inch strips (opional) *
¼ 59
CUP ML BAMBOO SHOOTS
shredded
2 3E+1
TABLESPOONS ML MUSHROOMS
sliced
1 1
SLICE SLICE HAM
cooked, shredded *
½ 118
CUP ML VINEGAR
1 5
TEASPOON ML WHITE PEPPER
¾ 3.8
TEASPOON ML SALT
1 5
TEASPOON ML SESAME OIL
¾ 3.8
TEASPOON ML SUGAR
1 15
TABLESPOON ML SOY SAUCE, DARK
1 5
TEASPOON ML HOT CHILI PEPPER OIL *
2 2
LARGE LARGE EGGS
lighty beaten
1 1
STALK STALK SCALLIONS, SPRING OR GREEN ONIONS
shredded *
4 6E+1
TABLESPOONS ML CORNSTARCH
in 3 tablespoons water

Directions

Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears.

Cook for 2 to 3 minutes; discard ginger.

Add remaining ingredients, except cornstarch, eggs and green onion.

Reduce heat and simmer 2 minutes.

Add cornstarch solution and cook until thickened and clear.

Remove from heat and slowly stir in beaten eggs.

Garnish with green onion.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 138 41% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 563mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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