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Ingredients
- Warm & Sour Chinese Soup
- 3 c. Chicken broth
- 1 Tbsp. Soy sauce, reduced-
- 4 x Chinese mushrooms, Dry, soaked for 15 Min in boiling Water, stems removed No. 219 Yields 2 Servings
- 1 x Cake soybean curd (tofu), Cut into 2-inch strips
- 1/4 x Wide
- 1/4 tsp White pepper
- 2 Tbsp. Lemon juice
- 2 Tbsp. Cornstarch, mixed with
- 3 Tbsp. Water, cool
Directions
- And caps cut into fine 1 egg, lightly beaten strips 2 tsps Oriental sesame oil, 1/2 c. bamboo shoots, cut in- or possibly to 2-inch strips, 1/4- 1/4 tsp warm chili oil inch wide scallions, finely 1/4 lb pork, raw, lean, cut minced for garnish into narrow strips Combine the broth, soy sauce, mushrooms, bamboo shoots and pork in a large saucepan. Bring to a boil. Reduce the heat. Simmer for about 3 min. Add in the bean curd, pepper and lemon juice. Bring to a boil. Add in the cornstarch mix (stir the mix again just before adding). Cook, stirring, till the soup thickens slightly. Pour the egg in very slowly, stirring constantly. Remove from the heat. Stir in the sesame oil or possibly sprinkle with chili oil. Garnish with scallions. Warm & Sour Soup No. 2588 Yields 6 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 887g | |
| Calories 143 | |
| Calories from Fat 9 | 6% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2031mg | 85% |
| Potassium 870mg | 25% |
| Total Carbs 23.93g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.16g | 1% |
| Protein 10.48g | 17% |
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