Oriental Hot-and-Sour Soup
- 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
Joanne Freeman 1398 Days Ago
I love the sound of this recipe as I am a fan of hot & sour soup. I leave out the Tofu (not a fan) but I don't understand where the heat comes from in this recipe? Please let me know if you missed out an ingredient.