Oriental Hot-and-Sour Soup

Oriental Hot-and-Sour Soup + enlarge image
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10 users rated this recipe an average rating of 2.5
Yields:
8 side-dish servings
Prep:
20 mins
Cook:
9 hrs to 11 hrs (low) or 3-4 hours (high)
Cook:
50 mins
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Oriental Hot-and-Sour Soup

Ingredients
4
cups chicken broth
1
8 ounce can bamboo shoots, drained
1
8 ounce can sliced water chestnuts, drained
1
4 ounce can (drained weight) 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 ground black pepper
1
8 ounce package frozen peeled and deveined shrimp
4
ounces firm tofu, (fresh bean curd), drained and cubed
1
egg, lightly beaten
2
tablespoons snipped parsley or fresh coriander

Directions

  1. In a 3-1/2- or 4-quart slow cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
  2. 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.
  3. 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
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