- make this recipe
- user reviews ()
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)
- cal. (kcal) 114,
- Fat, total (g) 2,
- chol. (mg) 83,
- sat. fat (g) 1,
- carb. (g) 9,
- fiber (g) 1,
- pro. (g) 13,
- vit. A (RE) 31,
- vit. C (mg) 3,
- sodium (mg) 664,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
