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Add a photoServings: 4
Ingredients
- 4 c. Homemade chicken stock
- 4 Tbsp. Dry sherry
- 2 Tbsp. Soy sauce
- 1 x Block
- 4 x Mushrooms -- thinly sliced
- 1 x Green onion -- finely Minced
- 1/2 x Carrot -- shredded
- 1/2 x Lemon -- thinly sliced Tofu -- 5 cubes per serving
Directions
- 1. In a large saucepan bring chicken stock to a simmer. Stir in sherry and soy sauce. Simmer several min.
- 2. Arrange your choice of garnishes in small bowls to pass at the table.
- Ladle broth into soup bowls and serve. Microwave Version
- 1. Place chicken stock in a deep 2-qt casserole. Microwave, uncovered, on 100% power till stock boils, about 5 to 7 min.
- 2. Stir in sherry and soy sauce. Microwave on 30% power 2 min.
- 3. Continue with step 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 27 | 22% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 802mg | 33% |
| Potassium 375mg | 11% |
| Total Carbs 12.95g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.87g | 4% |
| Protein 7.29g | 12% |
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