Hot-And-Sour Soup With Shrimp



  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.