Sour Shrimp Noodle Soup Recipe

Summary

Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Dried shrimp4 Tablespoon
 Dried black mushrooms1⁄2 Cup (8 tbs)
 Wood ears1⁄4 Cup (4 tbs) (Fungus)
 Chicken broth6 Cup (96 tbs)
 Soy sauce2 Tablespoon
 Salt1 Teaspoon
 Dried shrimp noodles1 Cup (16 tbs)
 White vinegar1⁄2 Cup (8 tbs)
 Cornstarch2 Tablespoon
 Water2 Tablespoon
 Eggs3 Small, beaten

Nutrition Facts

Serving size

Calories 168 Calories from Fat 31

% Daily Value*

Total Fat 3 g5.4%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 210.5 mg

Sodium 2534.4 mg105.6%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8.2%

Sugars 2.1 g

Protein 16 g31.6%

Vitamin A 2.8% Vitamin C

Calcium 2% Iron 4.5%

*Based on a 2000 Calorie diet

Directions

In separate cups, place the dried shrimp, the mushrooms, and the fungus; cover with boiling water and let set for 15 minutes.
Drain all well and shred the mushrooms and the fungus.
In a pot, place the chicken broth, shrimp, shredded mushrooms, fungus, soy sauce, and salt.
Bring to a boil, stir in the noodles, reduce heat to a simmer and cook for 8 minutes, or until the noodles are tender.
Stir the vinegar, the blended cornstarch and water, and the eggs into the pot.
Cook, stirring, for 2 minutes or until the soup starts to thicken.
Taste for seasoning.
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