Hot-and-Sour Soup with Shrimp
(Craig & Alyssa)
Makes 4 Servigs
- 8 ounces frsh or frozen peeled and deveined shrimp
- 3 1/2 cus 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 teasoon sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 4 ounces firm, silken-style tofu (fresh bean curd), drained and cut into bite-size pieces
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1/2 cup frozen peas
- 1/2 cup shredded carrot
- 2 tablespoons thinly sliced green onion (1)
- 1 beaten egg
- Thaw shrimp, if frozen; set aside. In a large saucepan combine chicken broth, mushroons, 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.
- 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.