Oriental Hot And Sour Soup

  1. In a 3 1/2 or 4-quart crockery cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar and pepper. Cover; 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; cook on low or high heat setting for 50 minutes more. Pour egg slowly into cooker; stir until egg cooks and shreds. Top with parsley. Makes 8 appetizer servings.

chicken broth, bamboo shoots, water chestnuts, mushrooms, quickcooking tapioca, rice wine vinegar, soy sauce, sugar, pepper, frozen, firm tofu, egg, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126614 (may not work)

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