Canned stock, sliced bamboo shoots, water chestnuts and mushrooms speed the preparation of this traditional restaurant-style soup. For a substantially spicier bowlful, replace the sesame oil with chili oil.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
Dilute stock according to directions on can; add to large saucepan. Add 1 cup (250 mL) water; bring to boil. Meanwhile, slice tofu and bamboo shoots into 1/4-inch (5 mm) thick strips. Add to saucepan along with water chestnuts, mushrooms and noodles; return to boil.
In small bowl, whisk together garlic, cornstarch, vinegar, soy sauce and white pepper; whisk into saucepan. Reduce heat to medium-low heat; simmer, stirring, until thickened and noodles are tender, about 5 minutes.
Whisk egg; stirring constantly, slowly pour into soup until egg floats to surface, about 2 minutes. Drizzle in sesame oil. Top each serving with bean sprouts, green onion and red pepper.
Nutritional facts <b>Per serving:</b> about
- Sodium 1303 mg
- Protein 19 g
- Calories 242.0
- Total fat 9 g
- Cholesterol 49 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
%RDI
- Iron 29.0
- Folate 41.0
- Calcium 15.0
- Vitamin A 3.0
- Vitamin C 28.0
