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Soup: Oriental Hot-and-Sour Soup




Source of Recipe


bhg


List of Ingredients




• 4 cups chicken broth
• 1 8-ounce can bamboo shoots, drained
• 1 8-ounce can sliced water chestnuts, drained
• 1 6-ounce can sliced mushrooms, drained
• 3 tablespoons quick-cooking tapioca
• 3 tablespoons rice wine vinegar or vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1 8-ounce package frozen peeled and deveined shrimp
• 4 ounces firm tofu, (fresh bean curd), drained and cubed
• 1 beaten egg
• 2 tablespoons snipped parsley or fresh coriander


Recipe



In a 3-1/2- or 4-quart crockery cooker combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 3 to 4 hours. Add shrimp and tofu. Cover; cook on low- or high-heat setting for 50 minutes more. Pour egg slowly into cooker; stir until egg cooks and shreds. Top with parsley.

Makes 8 appetizer servings.

NOTES: Adding the egg. Pour the beaten egg slowly into the soup in a thin stream. Stir the soup gently so that the egg forms fine shreds instead of clumps.