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Abalone Soup

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 51547
cook method: stovetop

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4 dried black mushrooms
1/2 can (8 ounce size) abalone
stock or water, as needed
1/4 cup smoked ham
1/2 cup lean pork
2 slices fresh ginger root
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon peanut oil
1/4 teaspoon salt
1 dash black pepper
1/4 teaspoon salt
1 egg


Soak dried mushrooms.

Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups.

Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.

Heat oil Add salt and ginger and stir fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan.

Meanwhile, bring abalone stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes.

Add abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes (Don't overcook abalone; it will toughen). Garnish with a poached egg.

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162 calories, 7 grams fat, 9 grams carbohydrates, 15 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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