Spicy and Sour Soup with Bean Curd

(by courtesy of Department of Dietetics, Queen Mary Hospital)

Ingredients

Canned winter bamboo shoots  180g

Shredded black fungus  50g

Rice vermicelli 2 bundles  60g

Firm bean curd  1pc

Frozen green peas  1/2cup

Shredded red chili  3pcs

Broth  3cups

Water  2cups

Cornstarch slurry  4tbsp

Seasonings

Zhejiang vinegar  5tbsp

Sesame oil  3tsp

Salt  3/4tsp

Pepper  1tsp

Methods:

1. Rinse and drain the ingredients.
2. Soak the shredded black fungus and rice vermicelli with water until soft. Drain and slice the winter bamboo shoots.
3. Pour broth and water into a pot and bring to a boil, add winter bamboo shoots, black fungus and green peas, season with Zhejiang vinegar, salt and pepper. Then add the bean curd and bring to a boil again. Remove from heat.
4. Slowly stir in cornstarch slurry to thicked, add rice vermicelli and mix with sesame oil.

Nutrient analysis-each serving provides: