Hot & Sour Soup -Kvnh17 B

Author: chefs-mate Cooking Method: Boiling, Stewing Cuisine: Chinese Courses: Soups

Difficulty: Intermediate

Servings: 6 Calories: 858.2

Description

This Chinese soup features Chicken stock, Chinese mushrooms, Inch piece bamboo shoot, Curd cakes, Chicken. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

Soak the Chinese mushroom for 20 minutes,
drain , stem and shred them.
Finely shred the bamboo shoot.
Cut bean curd cakes in 1/2-inch cubes.
Heat the chicken stock in a pan with the mushrooms, bamboo shoots, bean curd, chicken meat, peas, salt and MSG.
Bring to a boil and simmer together for 3-4 minutes.
Mix together the vinegar, soy sauce, pepper, cornflour and water in a bowl, and
pour this into the simmering stock to
thicken it.
Bring back to a boil, then pour the beaten egg in a thin stream onto the surface of the soup.
Serve at once in a tureen or in individual bowls

Nutrition Facts

Servings 6

Amount Per Serving
Calories 858.2kcal

% Daily Value *
Total Fat 36.2g56%
Saturated Fat 9.7g49%
Cholesterol 258.1mg87%
Sodium 2901.4mg121%
Total Carbohydrate 35.1g12%
Dietary Fiber 10.4g42%
Sugars 5.8g
Protein 88.6g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, bamboo, beaten, boiling, cakes, chicken, chinese, cornflour, curd, eggs, finely, frozen, hot, inch, kvnh17, msg, mushrooms, optional, peas, pepper

Hot & Sour Soup -Kvnh17 B