Soups recipes

Hot And Sour Soup 2

Course : Soups
Serves: 6

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Ingredients:

4 medium dried mushrooms -- or

4 medium dried black fungus

1/4 pound boneless lean pork -- cut in thin strips

1 tablespoon dry sherry

4 cups chicken broth

1/2 pound chicken breasts without skin or bones -- cut in thin strips

1/2 cup sliced bamboo shoots -- cut in thin strips

1/4 pound tofu -- drained, cut in -- 1/2 inch cubes

6 medium tiger lilly buds -- optional

2 tablespoons white wine vinegar -- or

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 tablespoons cornstarch

1/4 cup water

1/2 teaspoon white pepper -- up to 3/4

1 teaspoon sesame oil

1 large egg -- lightly beaten

2 whole green onions cut in 1 inch diagonal slices

Preparation / Directions:

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. If you use fungus, cover with warm water, let stand for 30 minutes, then drain. Pinch out hard knob from center of fungus and discard; cut fungus in thin strips. Combine pork with sherry; let stand for 10 minutes. In a 2 quart pan, heat chicken broth to boiling. Add mushrooms or fungus, pork, chicken, bamboo shoots, and Lilly buds. Stir several times, then reduce heat; cover and simmer 5 minutes. Add tofu, wine vinegar, and soy; heat, uncovered, for 1 minute. Blend cornstarch and water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion and salt to taste.

Nutritional Information:

81 Calories (kcal); 3g Total Fat; (37% calories from fat); 6g Protein; 6g Carbohydrate; 31mg Cholesterol; 692mg Sodium

Hot And Sour Soup 2

Ingredients:

Preparation / Directions:

Nutritional Information:

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