| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Chinese | Appetizers, Chinese | 10 | Servings |
INGREDIENTS
| 1 | T | Woodear strips |
| soaked in water about | ||
| 4 hours | ||
| 1/2 | c | Sliced fresh mushrooms |
| 5 | oz | Bean curd |
| about 1/3 of a 1 lb | ||
| package cut in thin | ||
| one-inch slices | ||
| 1/2 | c | Bamboo shoots |
| 2 | t | Salt |
| 2 1/2 | T | Sugar |
| 4 1/2 | T | Soy sauce |
| 3/4 | t | White pepper |
| 3/4 | t | Chinese red hot pepper |
| sauce | ||
| 10 | T | Vinegar |
| 1/2 | t | Sesame oil |
| 1 | T | Cornstarch, blended with |
| 4 | T | Water |
| 1/2 | c | Thin strips of fresh pork |
| 3 | Beaten eggs, or 4 | |
| 10 | c | Chicken broth |
| Chopped green onions for | ||
| garnish if desired |
INSTRUCTIONS
Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms. Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along. Continue boiling for a total cooking time of 20 mins. Stir in cornstarch mixture and keep stirring until soup is thickened. Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil. Spoon into bowls and serve topped with chopped green onions if desired.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 39
Total Fat: 4.2g
Cholesterol: 55.8mg
Sodium: 1466.2mg
Potassium: 303.6mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4.5g
Protein: 9.2g