Lotus Seed, White Fungus Squash Soup
2017-10-22 12:54:22
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Nutrition Facts
Serving Size
902g
Amount Per Serving
Calories 580
Calories from Fat 212
% Daily Value *
Total Fat 24g
36%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 580mg
193%
Sodium 1244mg
52%
Total Carbohydrates 47g
16%
Dietary Fiber 0g
0%
Sugars 12g
Protein 42g
Vitamin A
17%
Vitamin C
2%
Calcium
16%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium size Japanese squash
- 1 cup dried lotus seed
- 1 cup white fungus
- 3 egg
- 3 cups chicken stock
Instructions
- 1. Prepare squash
- 2. Soak lotus seed and white fungus separately
- 3. Take the green stem out from lotus seed
- 4. When white fungus expand, thoroughly clean and use scissor to get rid of the hard area
- 5. Boil a small pot of water, put white fungus and lotus seed and boil for 20 minutes. Drain and set aside
- 6. In a big pot of pureed squash, add boiled white fungus and lotus seed and cook for 15 minutes until lotus seed soften
- 7. In a separate bowl, whisk 3 eggs and pour into the big pot, stirring quickly until evenly distribute like an egg drop soup texture to prevent egg clumping together
- 8. Serve soup hot. Enjoy
Preparation of squash
- 1. Thoroughly wash squash and steam squash until soften, set aside to cool down
- 2. Once cool down, cut the squash in ½ to discard all the seeds by scooping out with a spoon
- 3. You may want to leave the skin (the pureed will look greenish brown colour), if you like it orange colour, then peel the skin before put in blender to puree
- 4. Add 2 cups of chicken stock to the blender along with de-skinned squash to pureed until smooth texture
- 5. Pour pureed squash into a big pot and add the rest of chicken stock, you may want to add water if you prefer your soup more runny
Simply Sosan https://simplysosan.com/
Leave a reply