Hot Sour Soup
Description
This Chinese soup features Cloud ears 1/2 teaspoon Hot oil (red chinese, Tiger lilies 1 tablespoon Sesame oil dk brown toasted, Cornstarch 12 c Chicken stock*, Water 1/2 teaspoon Salt, Sherry 3 teaspoon Light soy. 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.Ingredients
Directions
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*(Make it a good rich stock) Soak ears and needles 20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch with water and add to soup. (Use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. Slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls
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Roast pork shredded 4 Scallions for garnish
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 257.7kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 2.8g14%
- Cholesterol 45.4mg16%
- Sodium 39.2mg2%
- Total Carbohydrate 27.7g10%
- Dietary Fiber 1.5g6%
- Sugars 1.7g
- Protein 16.3g33%
* 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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