Introduction :

Recipe Category:

Published :  2011 - 01- 03
 

Nutritive Information :      

• Energy: 90Kcals/376kJ

• Fat, total: 2.2g

• Saturated fat: 0.3g

• Protein: 5g

• Carbohydrate: 13.4g

• Sugar, total: 5.3g

• Fibre-NSP: 0.4g

• Sodium: 807g

Instructions :

• Soak the cloud ears in hot water for 30 minutes or until soft. Drain, trim off and discard the hard base from each and chop the cloud ears roughly.

• Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely.

• Place the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan. Bring the stock to the boil, lower the heat and simmer for 5 minutes.

• Stir in the sugar, vinegar, soy sauce, chilli oil, salt and pepper. Mix the cornflour to a paste with the water. Add the mixture to the soup, stirring constantly until it thickens slightly.

• Lightly beat the egg white, and then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes colour.

• Add the sesame oil to the pan just before serving. Ladle the soup into heated bowls and decorate each portion with a few sliced spring onion rings. Serve piping hot.

Serves :  4

Ingredients :

• 10g / ¼ oz dried cloud ears

• 8 fresh shiitake mushrooms

• 75g/3oz tofu (bean curd)

• 50g/2oz/ ½ cup sliced,

• drained, canned bamboo shoots

• 900ml/1½ pints/3 ½ --4 cups vegetable stock

• 15ml/ 1tbsp caster sugar

• 45ml/ 3 tbsp rice vinegar

• 15ml/ 1tbsp light soy sauce

• 1.5ml/ ¼ tsp chilli oil

• Large pinch of ground white pepper

• 15ml/ 1 tbsp cornflour

• 15ml/ 1 tbsp cold water

• 1 egg white

• 5ml/ 1 tsp sesame oil

• 2 spring onions cut into fine rings

Video :

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Source 

- Women Fitness