
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)
Add your review
Thousands of gorgeous photos will inspire you to decorate your home this holiday season.
| Snazzy Thanksgiving Sides 125 Members | |
| Christmas Cookie Swap Greatness 320 Members | |
| Yummiest Pumpkin Recipes 203 Members | |
| Cozy Fall Desserts 156 Members | |
| Thanksgiving Potluck Recipes 130 Members |