Search Inspiration

No idea what to search for? Start browsing till you find something.

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    Favorite Asian soup.\0

    Jeff
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Thanks high 5
    Was this review helpful? Yes Flag
    " 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
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes