Ingredients

How to make it

  • 1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
  • 2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
  • 3. Makes 4 servings (about 6 cups)

Reviews & Comments 4

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    " It was excellent "
    mrsc543 ate it and said...
    Thanks, Peeta. It sounds so inviting. It is cold and rainy here today and this soup would be great just about now!
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    " It was excellent "
    hot_it_up ate it and said...
    Favorite Asian soup.\0

    Jeff
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    " It was excellent "
    cuzpat ate it and said...
    Thanks high 5
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    " It was excellent "
    valinkenmore ate it and said...
    I have always wanted to make this soup and never had the courage - but this sounds so wonderful I have bookmarked and saved and will make this real soon. Always my choice when we go for Chinese food.
    Thanks once again Peeta!
    Valerie
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