Oriental Hot And Sour Soup
- 4 c. chicken broth
- 1 (8 oz.) can bamboo shoots, drained
- 1 (8 oz.) can sliced water chestnuts, drained
- 1 (6 oz.) can sliced mushrooms, drained
- 3 Tbsp. quick-cooking tapioca
- 3 Tbsp. rice wine vinegar or vinegar
- 1 Tbsp. soy sauce
- 1 tsp. sugar
- 1/2 tsp. pepper
- 1 (8 oz.) pkg. frozen, peeled and deveined shrimp
- 4 oz. firm tofu (fresh bean curd), drained and cubed
- 1 beaten egg
- 2 Tbsp. snipped parsley or fresh coriander
- 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)