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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom and Bamboo Soup

Source: dLife

An ginger infused Asian soup with tofu and pork.

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 4.1 Fat, 0.2 Vegetables, 1.0 Meat, 0.0 Other Carbs,

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
0.3333 cup dried cloud ear mushrooms 0.75
0 3/4 oz dried lily buds 8.0
8 oz firm tofu 4.0
4 oz boneless pork loin 0.5
0 1/2 cup bamboo shoots 48.0
48 oz low sodium chicken broth 6.0
6 piece ginger root, fresh, 2" knob 3.0
3 tbsp cornstarch 3.0
3 tbsp cider vinegar 1.0
1 each eggs 0.3333
0.3333 cup fresh chopped green onion 1.25
1 1/4 tsp sugar 0.75
0 3/4 tsp white pepper

Directions

Rinse cloud ear mushrooms and lily buds under cold water.
Soak mushrooms in bowl of cold water for 15 to 20 minutes or until tender. Drain.
Remove any rough spots from cloud ears and rinse again. Slice cloud ears into 1/2-inch pieces.
Soak lily buds in hot water for 30 minutes or until soft. Remove stems (hard end).
For enhanced flavor, tie knot in the middle of each bud.
Wash and strain tofu. Chop in 1/2" cubes. .
Wash and dry pork. Slice into 1/4" thick slices, about 2 inches long.
Wash and drain bamboo shoots and slice lengthwise into 1/4" wide pieces
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.
Remove and discard ginger.
Mix cloud ears, lily buds, tofu, pork, and bamboo shoots into broth and bring to boil over high heat.
In a small bowl, whisk cornstarch and vinegar. Add to boiling soup. Continue boiling for 1 to 2 minutes.
In small bowl, beat egg.
Remove soup from heat. Stir egg, onions, sugar, and pepper into soup. Serve immediately.