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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft. | 2. In a 2-quart saucepan over medium-high heat, heat broth, pork, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions. | 3. In a small cup blend the cornstarch smoothly with water. | 4. Gradually stir the cornstarch mixture into the broth mixture. Heat to boiling, stirring constantly until mixture thickens slightly. | 5. Remove from heat. | 6. Slowly pour the beaten eggs into the soup, while stirring gently in one direction. | 7. Stir in the remaining ingredients before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
tofu	1	cup	diced	362.88	7.0056	43.5204	21.9744
green onion	1	cup	sliced	19.17	4.0754	0.6887	0.3337
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
wood ear mushroom				-	-	-	-
lily bud	3/4	cup		-	-	-	-
pork	1/4	lb	cut lean	426.384	0.0	15.7739	39.7694
bamboo shoot	1/4	cup	cut	10.1925	1.963	0.9815	0.1132
water	1 1/2	cups		0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
rice	4	tablespoons		169.7375	35.2656	3.4873	1.48
sesame oil	4	teaspoons		159.12	0.0	0.0	18.0
cayenne pepper	1/16	teaspoon		0.3578	0.0637	0.0135	0.0194
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

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