Zucchini no noodle lasagna with oyster mushrooms

Hot and Sour Soup

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by: ronmerlin






Chinese classic, and delicious.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 can corn, drained

6-8 sliced mushrooms

2 teaspoons minced ginger

1 teaspoon white sugar

3 tablespoons rice vinegar

2 tablespoons water

2 tablespoons cornstarch

1 block extra-firm tofu, pressed, drained, and cut into cubes

1 teaspoon salt

1 teaspoon pepper

1 tablespoon vegetable oil

1 egg, beaten

3 cups chicken broth

1 tablespoons chili garlic sauce

1 teaspoon sesame oil

Nutrition Facts
Hot and Sour Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 114

  • Total Fat: 6.2 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.9 mg
  • Sodium: 1261.5 mg
  • Total Carbs: 11.3 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 3.6 g
  • Protein: 3.6 g
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preparation

Zucchini no noodle lasagna with oyster mushrooms 1.   In a large soup pot, heat the oil to medium heat. Add ginger and and saute for two minutes. Add mushrooms and corn and saute for two minutes more. Now here's the cool part, add the sugar, rice vinegar, tofu, salt, pepper and soy sauce and chicken broth and bring to boil, immediately lower to simmer, mix the water and corn starch together thoroughly, and add to the mixture. Simmer for about 20 minutes until fragrant. While stirring the soup, slowly add beaten egg in a very thin stream, stirring constantly.

3.  Add chili sauce and sesame oil, and simmer for ten minutes longer.

5.  Spoon into bowls, serve immediately, and garnish with sliced green onion.

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HOT AND SOUR SOUP

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by: elisia






In this recipe for a popular Chinese dish, an egg is stirred into the simmering soup to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

2 cans (14.5 ounces each) reduced-sodium chicken broth

2 tablespoons soy sauce

1/4-1/2 teaspoon red pepper flakes

8 ounces (about 4 cups) fresh shiitake mushrooms (stemmed, caps thinly, sliced)

3-4 tablespoons rice vinegar

2 tablespoons cornstarch

1 large egg (lightly beaten)

1/2 package (7 ounces) soft or firm tofu (cut into 1/4-inch cubes, drained well)

2 tablespoons finely grated peeled fresh ginger

3 scallions (thinly sliced)

Nutrition Facts
HOT AND SOUR SOUP

Servings Per Recipe: 4

Amount per Serving

Calories: 123

  • Total Fat: 3.7 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 46.5 mg
  • Sodium: 594.6 mg
  • Total Carbs: 14.5 g
  •     Dietary Fiber: 2 g
  •     Sugars: 4.1 g
  • Protein: 9.9 g
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

1.  In a large (5-quart) pot, combine the broth, soy sauce, red pepper flakes, and 2 cups water. Bring to a boil over medium heat. Add the mushrooms; reduce the heat, and simmer until tender, about 10 minutes.

2.  In a small bowl, whisk together 3 tablespoons of the vinegar and the cornstarch. Add to the pot; simmer, stirring, until the soup is thickened, about l minute.

3.  Add the egg through a slotted spoon, and stir to form ribbons. Stir in the tofu. Remove from the heat; let stand, covered, for l minute. Put the ginger in a small sieve, and squeeze to release its juice into the soup (discard the solids). Taste; add the remaining tablespoon vinegar, if desired. Serve sprinkled with the scallions.

Cooks' note:
PREPARING TOFU:
Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.
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