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Ingredientes
- 6 x Mushrooms, shiitake
- 1/4 lb Pork loin, boneless
- 2 1/2 tsp Cornstarch
- 1 1/2 tsp Salt
- 1 1/2 Tbsp. Soy sauce
- 6 ounce Bean curd, (tofu)
- 4 c. Chicken broth
- 3 Tbsp. White vinegar
- 1/2 c. Bamboo shoots
- 1/4 tsp White pepper
- 2 x Large eggs, slightly beaten
- 2 Tbsp. Green onions, minced
- 2 tsp Red pepper sauce
- 1/2 tsp Sesame oil
Direcciones
- Soak the mushrooms in hot water to cover till soft, approximately 30 min; drain. Rinse in hot water; drain. Remove and throw away stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or possibly plastic bowl and toss with 1/2 tsp. of salt, 1/2 tsp. of the cornstarch, 1/2 tsp. soy sauce. Cover and chill for 15 min. Cut the bean curd into cubes. In a 3-qt saucepan, heat the chicken broth, vinegar, the remaining 1 tsp. salt till boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 min. Mix the remaining 2 Tbsp. cornstarch, 2 Tbsp. cool water, and white pepper; stir into soup.
- Heat to boiling, stirring constantly. Pour the beaten Large eggs slowly into the soup, stirring constantly with a fork till the egg forms cooked shreds.
- Stir in the green onions, red pepper sauce, and sesame oil. Serve warm in individual bowls. For a Chinese meal, it is a good idea to have several dishes which can be started or possibly completed ahead of time. This warm and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 26 | 36% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1099mg | 46% |
| Potassium 306mg | 9% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.67g | 0% |
| Protein 8.15g | 13% |
