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Ingredientes
- 8 c. Soup stock, 6-8 c.
- 1/4 lb Pork, lean
- 1/2 x Square bean curd (optional)
- 1/4 c. Shredded bamboo shoot
- 3 x Dry black mushrooms 2-3*
- 2 tsp Sliced can button mushrooms
- 4 x Dry wood ears (optional)*
- 2 x Stalks green onion, minced
- 1 x Slice cooked ham, shredded**
- 4 tsp Vinegar
- 1 tsp Chili Oil (optional)
- 1/4 x hite pepper
- 3/4 tsp Salt
- 1/2 tsp Sesame oil
- 1/2 tsp Sugar
- 1 tsp Soy sauce
- 2 x Large eggs lightly beaten
- 3 tsp Cornstarch in 3 Tablespoons water Soaked and shredded. Optional
Direcciones
- Bring soup stock to a boil, add in shredded pork, black mushrooms and wood ears. Cook 2-3 min. Add in remainder of ingredients and seasonings (except cornstarch, Large eggs, and green onion) reduce heat and simmer for 2 min. Thicken with cornstarch and turn off heat. Slowly pour in beaten Large eggs in a thin stream while stirring. Serve immediately. Garnish with green onion.
- If soup is to be prepared ahead of time, don't add in cornstarch and Large eggs till serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite warm and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 44 | 29% |
| Total Fat 4.94g | 6% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1508mg | 63% |
| Potassium 1097mg | 31% |
| Total Carbs 9.55g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.82g | 3% |
| Protein 18.07g | 29% |
