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Ingredientes
- 4 c. Canned low-salt chicken broth
- 1 1/2 ounce Dry shiitake mushrooms
- 5 Tbsp. Rice vinegar
- 2 Tbsp. Cornstarch
- 1 1/2 Tbsp. Oriental sesame oil
- 3 Tbsp. Chopped peeled fresh ginger
- 1 pkt (10.5-ounce) extra-fine or possibly hard tofu, cut into 1/4-inch dice
- 1 ounce Bean thread noodles or possibly angel hair pasta, broken in half
- 1 Tbsp. Soy sauce
- 1/2 tsp Dry crushed red pepper
- 1 pch Sugar
Direcciones
- Combine broth and mushrooms in bowl. Let stand till mushrooms soften, about 20 min. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Throw away mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
- Heat oil in large saucepan over high heat. Add in ginger; saute/fry 30 seconds.
- Pour in reserved broth, leaving behind any sediment. Bring to boil. Add in tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 min. Add in cornstarch mix; stir till slightly thickened, about 1 minute.
- 4 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1177g | |
| Calories 563 | |
| Calories from Fat 238 | 42% |
| Total Fat 26.88g | 34% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1201mg | 50% |
| Potassium 1190mg | 34% |
| Total Carbs 56.57g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.09g | 3% |
| Protein 25.73g | 41% |
