Oriental Hot-and-Sour Soup

Thin egg strands add interest to this oriental vegetable soup.

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

Oriental Hot-and-Sour Soup

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5.0 by 1 people

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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.
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Nutrition Facts (Oriental Hot-and-Sour Soup)

  • Per serving:
  • 114 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 83 mg chol. ,
  • 664 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 13 g pro.
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