Oriental Hot-and-Sour Soup
cups chicken broth
8 ounce can bamboo shoots, drained
8 ounce can sliced water chestnuts, drained
4 ounce can (drained weight) sliced mushrooms, drained
tablespoons quick-cooking tapioca
tablespoons rice wine vinegar or vinegar
tablespoon soy sauce
teaspoon ground black pepper
8 ounce package frozen peeled and deveined shrimp
ounces firm tofu, (fresh bean curd), drained and cubed
egg, lightly beaten
tablespoons snipped parsley or fresh coriander
- In a 3-1/2- or 4-quart slow cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
- Cover and 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 and cook on low- or high-heat setting for 50 minutes more.
- Pour the beaten egg slowly into the soup in a thin stream. Stir the soup gently so that the egg forms fine strands instead of clumps. Sprinkle with parsley. Makes 8 side-dish servings.
Nutrition Facts(Oriental Hot-and-Sour Soup)
- Per serving:
- 114 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 83 mg chol.,
- 664 mg sodium,
- 9 g carb.,
- 1 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet