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Brooke Urbaniak: "Wayyyyy too much Siracha. Otherwise amazing!" Read More
12Ingredients
25Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups chicken stock (no salt)
- 3 Tbsp. rice vinegar
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. Sriracha sauce
- 1 tsp. ginger (grated)
- 1/4 tsp. ground white pepper
- 6 oz. soft tofu (sliced into strips)
- 4 shiitake mushrooms (thinly sliced)
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- 1 large egg (whisked)
- 2 scallions (thinly sliced)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol60mg20% |
Sodium700mg29% |
Potassium420mg12% |
Protein13g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber1g4% |
Sugars7g |
Vitamin A4% |
Vitamin C4% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Dawn Sahar 5 years ago
Very nice and easy! Just careful to keep stirring so the cornflour doesn’t clump
You can also add some green chilli for a spicier taste and some coriander on top.
Carolyn Ward 5 years ago
Very good! I love spicy food, and 1 T Sriracha was a bit much even for me. 1/2 T is better. I also browned one thin pork chop and cut it into strips to add more flavor and protein. This makes enough for two dinners and two lunches. (Note to self--use all the tofu and save the extra broth to add to the leftovers.)