Recipe courtesy of Kathleen Daelemans
Total:
48 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid. 

In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes. 

Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes. 

Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately.

Categories:

IDEAS YOU'LL LOVE

Hot and Sour Soup

Recipe courtesy of Kathleen Daelemans

Hot Sweet-and-Sour Peanut Sauce

Recipe courtesy of Sara Moulton

Classic Hot Wings

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Hot Tamales

Recipe courtesy of Alton Brown

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Cauliflower Soup

Recipe courtesy of Robert Irvine

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking