Hot And Sour Soup With Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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this is a quick soup to make...if you use rice vinegar the favor will not have the harshness of white vinegar..this recipe is from Better Homes and Gardens Ingredients:
8 ounces fresh or frozen peeled and deveined shrimp |
3-1/2 cups chicken broth |
1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained |
1/4 cup rice vinegar or white vinegar |
2 tablespoons soy sauce |
1 teaspoon sugar |
1 teaspoon grated fresh ginger |
1/2 teaspoon black pepper |
4 ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces |
1 tablespoon cornstarch |
1 tablespoon cold water |
1/2 cup frozen snow peas |
1/2 cup shredded carrot (1 medium) |
2 tablespoons thinly sliced green onion |
1 egg, beaten |
Directions:
1. 1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
2. 2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
3. 3. Makes 4 servings (about 6 cups)
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