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Ingredientes
- 3 ounce Lean boneless pork
- 1 ounce Dry Chinese mushrooms
- 1 ounce Bean thread noodles
- 10 ounce Fresh bean curd
- 2 sm Large eggs
- 1 tsp Sesame oil
- 1 quart Chicken stock
- 2 tsp Sugar
- 3 Tbsp. Chinese red vinegar =Or possibly=- Cider Vinegar
- 1/2 tsp White pepper
- 2 Tbsp. Dark soy sauce
- 1 Tbsp. Cornstarch, blended with
- 1 Tbsp. Water
- 2 Tbsp. Finely minced scallions
- 2 Tbsp. Finely minced cilantro
- 1 tsp Sesame oil
- 1 tsp Chili oil (optional)
Direcciones
- CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 min. Drain the meat and set it aside. Soak the mushrooms in hot water for 20 min, then drain them and squeeze out any excess liquid. Throw away the stems and finely shred the caps. Soak the noodles for 5 min in hot water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the Large eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add in the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 min, then thicken it with the cornstarch mix. Simmer for 2 min with the heat as low as possible. Next, pour the beaten egg mix into the soup in a steady stream, and pull the egg into strands with a fork or possibly chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or possibly individual bowls and serve at once.
- Makes 4 to 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 47 | 42% |
| Total Fat 5.27g | 7% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 858mg | 36% |
| Potassium 343mg | 10% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.59g | 2% |
| Protein 8.9g | 14% |
