Leeann's Hot And Sour Soup Recipe

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0 votes | 1026 views
Servings: 6

Ingredients

Cost per serving $1.25 view details

Directions

  1. Soak the mushrooms in hot water to cover till soft, approximately 30 min; drain. Rinse in hot water; drain. Remove and throw away stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or possibly plastic bowl and toss with 1/2 tsp. of salt, 1/2 tsp. of the cornstarch, 1/2 tsp. soy sauce. Cover and chill for 15 min. Cut the bean curd into cubes. In a 3-qt saucepan, heat the chicken broth, vinegar, the remaining 1 tsp. salt till boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 min. Mix the remaining 2 Tbsp. cornstarch, 2 Tbsp. cool water, and white pepper; stir into soup.
  2. Heat to boiling, stirring constantly. Pour the beaten Large eggs slowly into the soup, stirring constantly with a fork till the egg forms cooked shreds.
  3. Stir in the green onions, red pepper sauce, and sesame oil. Serve warm in individual bowls. For a Chinese meal, it is a good idea to have several dishes which can be started or possibly completed ahead of time. This warm and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 6 servings
Calories 73  
Calories from Fat 26 36%
Total Fat 2.9g 4%
Saturated Fat 0.82g 3%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 1099mg 46%
Potassium 306mg 9%
Total Carbs 3.12g 1%
Dietary Fiber 1.0g 3%
Sugars 0.67g 0%
Protein 8.15g 13%
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