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Oriental Hot-And-Sour Soup

Ingredients

• 4 cups chicken broth
• 1 8-ounce can bamboo shoots, drained
• 1 8-ounce can sliced water chestnuts, drained
• 1 4-ounce can sliced mushrooms, drained
• 3 tablespoons quick-cooking tapioca
• 3 tablespoons rice wine vinegar or vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 8-ounce package frozen peeled and deveined shrimp
• 4 ounces firm tofu, (bean curd), drained and cubed
• 1 egg, lightly beaten
• 2 tablespoons snipped parsley or coriander

Directions

1. In a slow cooker combine all ingredients except shrimp, tofu, egg and parsley.
2. Cover and cook on low for 9 to 11 hours or on high for 3 to 4 hours.
3. Add shrimp and tofu.
4. Cover and cook on low setting or high for 50 minutes.
5. Pour the beaten egg slowly into the soup in a thin stream.
6. Stir the soup gently so that the egg forms fine strands and does not clump.
7. Sprinkle with parsley.

Attribution