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Ingredients
| chicken broth: 4 cups |
| bamboo shoots: 8 oz |
| waterchestnuts: 8 oz |
| white mushrooms: 4 oz |
| dry tapioca mix: 0.5 oz |
| white wine vinegar: 3 Tbl |
| soy sauce: 1 Tbl |
| granulated sugar: 1 tsp |
| black pepper: 1/2 tsp |
| peeled chestnuts: 8 oz |
| firm tofu: 4 oz |
| parsley: 2 Tbl |
Oriental Hot-and-Sour Soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
540 min -
Servings
8 serving(s)
Tags
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. Makes 8 side-dish servings.