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Hot & Sour Soup

Hot & Sour Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 746.0
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
  • 2 tablespoon Dried chinese fungi (4-5)
  • 4 ea Chinese mushrooms, medium, d
  • 8 ea Dried tiger lily buds
  • 4 cup Chicken stock
  • 1/3 cup Bamboo shoots, shredded
  • 1/3 cup Pork shreds, lean, boneless
  • 1 teaspoon Soy sauce, dark
  • 1/2 teaspoon Sugar
  • 1 teaspoon Salt
  • 1/2 teaspoon White pepper, freshly ground
  • 2 tablespoon Wine vinegar, red
  • 2 tablespoon Cornstarch
  • 3 tablespoon Water
  • 1/2 pound Bean curd (tofu) cut into sm
  • 1 ea Egg, lightly beaten
  • 1 teaspoon Sesame oil
  • 2 tablespoon Scallions, chopped
Directions
  1. 1
    Fat grams fungi, mushrooms and tiger lily buds in warm water for 20 minutes.
  2. 2
    After trimming off any tough stems, cut the fungi and mushrooms into slices.
  3. 3
    With the fingers, shred the tiger lily stems.
  4. 4
    Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan.
  5. 5
    Bring to a boil and simmer for 10 minutes.
  6. 6
    Add the soy sauce, sugar, salt, pepper & vinegar.
  7. 7
    Combine the cornstarch with the water.
  8. 8
    Add a little of the hot soup to the cornstarch, return all to the pan, and
  9. 9
    heat to boiling, stirring.
  10. 10
    Add the bean curd and cook 1-2 minutes.
  11. 11
    Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion.
  12. 12
    Add the oil.
  13. 13
    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.

Keywords: amp, bamboo, bean, beaten, boiling, boneless, buds, chicken, chinese, chopped, cornstarch, curd, cut, dark, dried, egg, freshly, fungi, ground, hot
Read it online: https://www.chefs-mate.com/recipe/hot-sour-soup-7/