Estimated Nutrition (whole recipe, rough)
Counts 18 of 23 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Red Rice | 1 cup cooked (158g) white | 206 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Wood | not in our table | 0 |
| Cloud Ear Fungus | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin
- Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
- Other:
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
- (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
- 1 small handful dried lily buds
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
Directions
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.
Bring the water to a boil. When it is boiling, add the bamboo shoots,
fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork. Stir in the salt, sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
Adjust the ratio of water to chicken stock as desired.
Category:American Chinese Recipes
Category:American Chinese Soups