Best Five Lily Soup Recipes

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HOT AND SOUR SOUP (酸辣汤)



Hot and Sour Soup (酸辣汤) image

Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. {Vegetarian adaptable}

Provided by Maggie Zhu

Categories     Soup

Time 30m

Number Of Ingredients 18

1/3 cup dried shiitake mushrooms
1/4 cup dried woodear mushrooms
1/4 cup dried lily flowers
1/2 lbs (230 g) pork loin (or chicken breast) (cut into thin strips)
1/2 tablespoon Shaoxing wine (or dry sherry)
1/4 teaspoon salt
1/2 tablespoon cornstarch
2 teaspoons minced ginger
2 green onions (chopped)
2 tablespoons Chinkiang vinegar
1 teaspoon white pepper powder ((or 1/2 teaspoon white pepper powder for a less spicy dish))
6 cups water (or chicken stock (*Footnote 3))
1/2 block ((8 oz / 227 g) firm tofu, cubed)
1 tablespoon light soy sauce (or soy sauce)
3 tablespoons cornstarch
1 teaspoon salt or to taste
2 eggs (beaten)
1 teaspoon sesame oil

Steps:

  • Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Reserve the marinating water from lily flower and shiitake mushrooms, 2 cups in total
  • Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
  • Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
  • Add water or chicken stock, ginger, and green onion into a pot and heat over medium-high heat. If you reserved the marinating liquid from step one, you can add it plus 4 cups water or chicken stock.
  • Add rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu to the pot. Cook until bringing to a simmer. Add soy sauce and turn to medium-low heat.
  • Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
  • Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. Slowly swirl in the beaten egg and stir well. The egg should be scattered and not clotted.
  • Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
  • Garnish with cilantro and drizzle with sesame oil. Give it a final stir. Taste the soup and add more salt if needed.
  • Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 216 kcal, Carbohydrate 9.1 g, Protein 19.9 g, Fat 11.1 g, SaturatedFat 3.3 g, Cholesterol 112 mg, Sodium 883 mg, Fiber 1.3 g, Sugar 1.6 g

FIVE CAN SOUP



Five Can Soup image

Make and share this Five Can Soup recipe from Food.com.

Provided by hrraborn

Categories     Stocks

Time 20m

Yield 6 CUPS, 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can fat free minestrone soup
1 (16 ounce) can Rotel Tomatoes
1 (16 ounce) can corn
1 (16 ounce) can mixed vegetables
1 (16 ounce) can black beans

Steps:

  • Mix together, heat and enjoy.
  • 1 cup=1 point.

Nutrition Facts : Calories 303.2, Fat 2.3, SaturatedFat 0.4, Sodium 643.8, Carbohydrate 62.5, Fiber 13.7, Sugar 6.4, Protein 14.7

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