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Hot-and-Sour Soup with Shrimp
Ingredients
-
8
ounces fresh or frozen peeled and deveined shrimp
-
3 1/2
cups chicken broth
-
1/2
15 ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained
-
1/4
cup rice vinegar or white vinegar
-
2
tablespoons soy sauce
-
1
teaspoon sugar
-
1
teaspoon grated fresh ginger
-
1/2
teaspoon black pepper
-
4
ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces
-
1
tablespoon cornstarch
-
1
tablespoon cold water
-
1/2
cup frozen peas
-
1/2
cup shredded carrot (1 medium)
-
2
tablespoons thinly sliced green onion (1)
-
1
egg, beaten
Directions
1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
3. Makes 4 servings (about 6 cups)
Nutrition Facts
(Hot-and-Sour Soup with Shrimp)
- Servings Per Recipe 4,
- Calories 195,
- Protein (gm) 22,
- Carbohydrate (gm) 11,
- Fat, total (gm) 6,
- Cholesterol (mg) 139,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 3693,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1703,
- Potassium (mg) 172,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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