Hot and Sour Soup with Shrimp
From peetabear 15 years agoIngredients
- 8 ounces fresh or frozen peeled and deveined shrimp shopping list
- 3-1/2 cups chicken broth shopping list
- 1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained shopping list
- 1/4 cup rice vinegar or white vinegar shopping list
- 2 tablespoons soy sauce shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon grated fresh ginger shopping list
- 1/2 teaspoon black pepper shopping list
- 4 ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces shopping list
- 1 tablespoon cornstarch shopping list
- 1 tablespoon cold water shopping list
- 1/2 cup frozen snow peas shopping list
- 1/2 cup shredded carrot (1 medium) shopping list
- 2 tablespoons thinly sliced green onion (1) shopping list
- 1 egg, beaten shopping list
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)
The Rating
Reviewed by 4 people-
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!
Valerievalinkenmore in Malott loved it
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Thanks high 5
cuzpat in Sikeston loved it
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Favorite Asian soup.\0
Jeffhot_it_up in Columbiana loved it
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