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Vegetarian Hot-and-Sour Soup Recipe
Nutrition
Cal/Serving: 228Daily Value: 11%
Servings: 4
| Fat | 9g | 13% |
| Saturated | 2g | 9% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 2g | 8% |
| Sugars | 7g | 0% |
| Protein | 16g | 32% |
| Cholesterol | 56mg | 19% |
| Sodium | 1177mg | 49% |
| Calcium | 220mg | 22% |
| Magnesium | 41mg | 10% |
| Potassium | 618mg | 18% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 9% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 40mg | 67% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 25% |
| Niacin (B3) | 6mg | 28% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 48µg | 12% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 8µg | 11% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 40 dried lily buds ( 1/2 ounce, see Note)
- 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
- 5 cups chicken stock or canned low-sodium broth
- 1/2 cup drained canned bamboo shoots, rinsed and julienned
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon salt
- 3 tablespoons red wine vinegar
- Crushed red pepper
- 3 tablespoons cornstarch mixed with 3 tablespoons of water
- 1 large egg
- 1 large egg white
- 2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce plus a pinch of sugar (see Note)
- 4 ounces firm tofu, cut into 1/3 -inch dice
- 1 teaspoon Asian sesame oil
- 2 tablespoons finely sliced scallions
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 4 servings |
