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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the dried day lilies, soak them in warm water for about 20 minutes. | 2. Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise. | 3. Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash! | 4. Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat. | 5. Cook the pork for 3-4 minutes, until the broth comes to a boil again. | 6. Add the tofu, mushroom pieces, bamboo shoots, and day lilies. | 7. Let the pot return to a boil, then reduce heat to maintain a low boil. | 8. Add the soy sauce, spices, vinegar, salt and sugar. | 9. Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the "sour" and salt for balance. | 10. Mix the corn starch and water to create a paste for thickening. | 11. Add the corn starch mixture slowly, stirring constantly. | 12. Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg. | 13. Turn off the heat. | 14. Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil. | 15. Comments on ingredients & substitutions: | 16. Dried lily pods and wood ears (also called "tree ears", "black fungus" or "Hu Bei") available in most oriental markets. | 17. Chicken stock -- use home made or a low sodium canned variety. For Vegetarians use a Vegetarian Chicken stock or a Vegetable Stock. | 18. Pork -- For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos. | 19. Soy sauce -- Betty uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste. | 20. Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the strongest taste; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) or add extraneous flavors. | 21. Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients. | 22. Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lily bud	1/2	cup		-	-	-	-
mushroom	1/2	cup	dried	-	-	-	-
tofu	1/2		julienned firm	20.4116	0.3941	2.448	1.236
pork	3/4	cup	julienned	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
bamboo shoot	1/2	cup	julienned	20.385	3.926	1.963	0.2265
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/2	cup		0.0	0.0	0.0	0.0
white vinegar	5	tablespoons	distilled	13.41	0.0298	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
soy sauce	5	ounces		75.1262	6.9881	11.5382	0.8079999999999999
salt	1	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
white pepper	1	teaspoon	ground	7.104	1.6466	0.2496	0.0509
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
scallion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
gingerroot	2	tablespoons	chopped	-	-	-	-
sesame oil optional seed	1	teaspoon	toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.