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Vegetable Soup

Flavors.of.Asia's picture
Ingredients
  Chinese dried mushrooms/1/2 cup fresh mushrooms 6 , sliced
  Raw pork 1 Pound, trim the fat and cut in narrow slices
  Sherry 1 Teaspoon
  Minced ginger root 2 Teaspoon
  Oil 2 Teaspoon
  Sliced bamboo shoots 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Diced water chestnuts 1⁄2 Cup (8 tbs)
  Diced carrots 1⁄2 Cup (8 tbs)
  Chicken broth/Water 8 Cup (128 tbs)
  Chinese peas/1 cup frozen peas 1⁄2 Pound
  Salt 2 Teaspoon
  Seasoning 1⁄2 Teaspoon (Accent)
  Eggs 2 , beaten
Directions

GETTING READY
1) Wash the dried mushrooms and soak in cold water for 10 minutes.
2) Drain the mushrooms and slice.
3) In a bowl, toss mushroom and pork in sherry and ginger.

MAKING
4) In a saucepan heat oil and brown the pork mixture.
5) Add the bamboo shoots, celery, water chestnuts, carrots and broth or water.
6) Bring to a boil and simmer for 10 minutes more.

FINALIZING
7) Stir in peas, salt and Ac-€™cent, cook for 10 minutes.
8) Mix in the eggs until set.

SERVING
9) Serve hot in deep soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
8

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 152 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 90.3 mg30.1%

Sodium 1154.9 mg48.1%

Total Carbohydrates 9 g3.1%

Dietary Fiber 2.1 g8.3%

Sugars 2.9 g

Protein 17 g33.5%

Vitamin A 34.8% Vitamin C 31.8%

Calcium 3.6% Iron 10.1%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe