Oriental Hot-And-Sour Soup



  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.