Hot & Sour Soup
Description
This Chinese soup features Dried chinese fungi (4-5, Chinese mushrooms, medium, d, Dried tiger lily buds. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. 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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Fat grams fungi, mushrooms and tiger lily buds in warm water for 20 minutes.
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After trimming off any tough stems, cut the fungi and mushrooms into slices.
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With the fingers, shred the tiger lily stems.
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Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan.
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Bring to a boil and simmer for 10 minutes.
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Add the soy sauce, sugar, salt, pepper & vinegar.
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Combine the cornstarch with the water.
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Add a little of the hot soup to the cornstarch, return all to the pan, and
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heat to boiling, stirring.
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Add the bean curd and cook 1-2 minutes.
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Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion.
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Add the oil.
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Sprinkle each serving with scallions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 746.0kcal
- % Daily Value *
- Total Fat 36.1g56%
- Saturated Fat 10.0g50%
- Cholesterol 322.9mg108%
- Sodium 5194.5mg217%
- Total Carbohydrate 15.5g6%
- Dietary Fiber 2.7g11%
- Sugars 4.8g
- Protein 77.8g156%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, bamboo, bean, beaten, boiling, boneless, buds, chicken, chinese, chopped, cornstarch, curd, cut, dark, dried, egg, freshly, fungi, ground, hot
