Strips of mushrooms, noodles, tofu and pork float in this flavourful broth. Streamers of egg make this even more authentic.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In small bowl, cover dried mushrooms with 1 cup (250 mL) warm water; let stand until softened, about 20 minutes. Drain, reserving liquid. Discard stems and finely slice caps; set aside. (If using fresh mushrooms, do not soak.)
In large bowl of warm water, soak noodles for 5 minutes; drain and pile on cutting board. Cut pile in half to shorten noodles; set aside. Cut tofu into thin slices; set aside. Cut pork into thin strips; toss with 1 tsp (5 mL) of the cornstarch.
In large saucepan, bring stock to simmer. Add pork, vinegar, soy sauce, sugar, pepper, and reserved mushrooms and soaking liquid, noodles and tofu; simmer for 3 minutes.
In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) cold water; add to soup and simmer for 2 minutes. Remove from heat.
In small bowl, whisk eggs with 1 tbsp (15 mL) water; drizzle into soup, stirring slowly to form streamers. Stir in coriander leaves, sesame oil and onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 1041 mg
- Protein 18 g
- Calories 191.0
- Total fat 7 g
- Cholesterol 84 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 14.0
- Folate 15.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 2.0
