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Oriental Hot-and-Sour Soup

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

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