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Oriental Hot-and-Sour Soup

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  • Yields: 8 side-dish servings
  • Prep: 20 mins
  • Cook: 50 mins
  • Cook: 9 hrs to 11 hrs (low) or 3-4 hours (high)

Oriental Hot-and-Sour Soup

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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