Advertisement
Ingredients
8 cups chicken broth
⅓ cup sugar
4 cups vinegar, preferably molasses vinegar
1 tablespoon salt
3 tablespoons finely ground black pepper
3 tablespoons black soy sauce
½ cup cornstarch
½ pound squid, cleaned and sliced into matchsticks
1 pound shrimp, cleaned, deveined and diced
1 cake tofu, sliced into ¼-inch cubes
1 cup bamboo shoots, drained and sliced into matchsticks
1 cup shiitake mushrooms, sliced thinly
2 egg whites
¼ teaspoon dark sesame oil
2 scallions, minced
Nutritional analysis per serving
30 grams carbs; 165 milligrams cholesterol; 300 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 1272 milligrams sodium; 28 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
- Step 2
Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.
Private Notes