Lotus seed white fungus squash soup
This fusion dish combines traditional Chinese ingredients with Western-style squash soup.
88 cal
Serves 8
Prep time
0h 15m
Cook time
0h 45m
Total time
1h 0m
Ingredients
Directions
-
Step 1
Wash and steam squash until softened. -
Step 2
Once cool, cut the squash in half and discard seeds. -
Step 3
Puree the squash in a blender. If you keep the skin on the puree will take on a greenish brown colour. If you prefer the orange colour, remove the skin before pureeing. -
Step 4
Add 2 cups (500 mL) chicken broth to the blender and puree until smooth. -
Step 5
Pour mixture into a large pot and add 1 cup chicken broth. Add water if you want the soup to be less thick. -
Step 6
Soak lotus seed and white fungus separately. -
Step 7
Remove green stem from lotus seed. -
Step 8
When white fungus expands, thoroughly clean and use scissors to get rid of the hard area. -
Step 9
Boil a small pot of water, add white fungus and lotus seed and boil for 20 minutes. Drain and set aside. -
Step 10
Add boiled white fungus and lotus seed to squash mixture and cook for 15 minutes until lotus seed softens. -
Step 11
In a separate bowl, whisk 3 eggs and pour into the pot. Stir quickly until egg is evenly distributed. -
Step 12
Serve soup hot.
Nutritional information
Per serving (1 of 8)
- Calories
- 88
- Protein
- 4 g
- Sodium
- 73 mg
- Potassium
- 323 mg
- Total fat
- 2 g
- Saturated fat
- 1 g
- Cholesterol
- 64 mg
- Carbohydrates
- 11 g
- Fibre
- 2 g
- Sugars
- 3 g
Recipe developed by Sosan Hua © Heart and Stroke Foundation 2015.
