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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

Ingredients

4 cups chicken broth
1 8 ounce canbamboo shoots, drained
1 8 ounce cansliced 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 packagefrozen 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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