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Hot-And-Sour Soup With Shrimp

Ingredients

• 12 ounces fresh or frozen shrimp in shells
• 4 ounces shiitake mushrooms, stems removed and sliced, or button mushrooms, sliced
• 1 tablespoon vegetable oil
• 2 14-ounce cans chicken broth
• 1/4 cup rice vinegar or white vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon grated ginger or 1/4 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup frozen peas
• 1/2 cup shredded carrot
• 2 tablespoons thinly sliced green onion
• 1 egg, lightly beaten

Directions

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Rinse shrimp and pat dry.
4. In a saucepan cook and stir mushrooms in hot oil until tender.
5. Add broth, vinegar, soy sauce, sugar, ginger, and pepper and simmer, covered, for 2 minutes.
6. Stir in shrimp.
7. Return to boiling, reduce heat and simmer, covered, for 1 minute.
8. Stir together cornstarch and the cold water.
9. Stir into chicken broth mixture.
10. Cook and stir until slightly thickened and bubbly.
11. Cook and stir for 2 minutes.
12. Stir in peas, carrot, and green onion.
13. Pour egg into soup in a steady stream, stirring a few times to create shreds.

Attribution