Chicken Soup
Description
This International soup features Place the mushrooms, tree ears, and tiger lily stems in a mixing, Cut off and discard the stems of the mushrooms and the harder part, Heat a wok or skillet. It delivers 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.Ingredients
Directions
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bowl.
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Pour very hot or boiling water over them and let stand 15 to 30 of the tree ears.
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Cut both the mushrooms and tree ears into thin slices.
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With the fingers, shred the tiger lily stems, and if they are very long cut them in half.
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pork.
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Stir to separate the strands of pork and add the light soy sauce.
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Add the mushrooms, tree ears, tiger lilly stems, and bamboo shoots.
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Stir quickly about 1 minute and add the chicken broth and salt.
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Stir in the vinegar and dark soy sauce.
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When slightly thickened,
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add the bean curd, bring to a
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boil , an turn off the
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heat for about 30 seconds, to
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let the broth
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cool a bit so the eggs won't overcook when they are added.
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a hot soup tureen and gradually add the eggs in a thin stream, stirring in a cirular motion.
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Sprinkle with the chopped scallion and the minced fresh coriander, if desired.
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Serve immediately.
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Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1757.5kcal
- % Daily Value *
- Total Fat 127.4g197%
- Saturated Fat 29.1g146%
- Cholesterol 0.0mg0%
- Sodium 9.2mg1%
- Total Carbohydrate 147.5g50%
- Dietary Fiber 8.3g34%
- Sugars 2.0g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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