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Mushroom and Bamboo Soup
Source: dLife

An ginger infused Asian soup with tofu and pork.

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 136.7
Total Carbs 8.7 g
Dietary Fiber 0.7 g
Sugars 2.7 g
Total Fat 4.1 g
Saturated Fat 1.1 g
Unsaturated Fat 1.3 g
Potassium 615.7 mg
Protein 16.2 g
Sodium 1347.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0.3333 cup  dried cloud ear mushrooms
0 3/4 oz  dried lily buds
8 oz  firm tofu
4 oz  boneless pork loin
0 1/2 cup  bamboo shoots
48 oz  low sodium chicken broth
6 piece  ginger root, fresh, 2" knob
3 tbsp  cornstarch
3 tbsp  cider vinegar
1 each  eggs
0.3333 cup  fresh chopped green onion
1 1/4 tsp  sugar
0 3/4 tsp  white pepper
Directions
  1. Rinse cloud ear mushrooms and lily buds under cold water.
  2. Soak mushrooms in bowl of cold water for 15 to 20 minutes or until tender. Drain.
  3. Remove any rough spots from cloud ears and rinse again. Slice cloud ears into 1/2-inch pieces.
  4. Soak lily buds in hot water for 30 minutes or until soft. Remove stems (hard end).
  5. For enhanced flavor, tie knot in the middle of each bud.
  6. Wash and strain tofu. Chop in 1/2" cubes. .
  7. Wash and dry pork. Slice into 1/4" thick slices, about 2 inches long.
  8. Wash and drain bamboo shoots and slice lengthwise into 1/4" wide pieces
  9. Combine broth and ginger in large pot and bring to boil over high heat. Lower heat, cover pot, and let simmer 20 to 25 minutes.
  10. Remove and discard ginger.
  11. Mix cloud ears, lily buds, tofu, pork, and bamboo shoots into broth and bring to boil over high heat.
  12. In a small bowl, whisk cornstarch and vinegar. Add to boiling soup. Continue boiling for 1 to 2 minutes.
  13. In small bowl, beat egg.
  14. Remove soup from heat. Stir egg, onions, sugar, and pepper into soup. Serve immediately.

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