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Thin egg strands add interest to this oriental vegetable soup.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3-1/2- or 4-quart slow cooker combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.

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  • 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.

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  • 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.

Nutrition Facts

114 calories; 2 g total fat; 1 g saturated fat; 83 mg cholesterol; 664 mg sodium. 9 g carbohydrates; 1 g fiber; 13 g protein; 31 RE vitamin a; 3 mg vitamin c; 40 mg calcium; 2 mg iron;

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