Fri-dinner: hot-and-sour shrimp soup

4 Servings

Ingredients

Quantity Ingredient
6 cups Chicken stock
2 smalls Onions, slivered
2½ cup Mushrooms, sliced (1/2lb)
3 tablespoons Soy sauce
3 tablespoons Rice vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Gingerroot, minced
1 Garlic clove, minced
1 teaspoon Sesame oil
½ teaspoon Pepper
¼ teaspoon Hot pepper flakes
½ pounds Medium shrimp, peel/devein
¼ pounds Tofu
⅓ cup Water
3 tablespoons Cornstarch
2 Eggs, lightly beaten
¼ cup Chives, chopped, or green onions, chopped

Directions

In a large saucepan, bring stock, onions and mushrooms to boil; reduce heat and simmer for 10 minutes. Add soy sauce, vinegar, Worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 15 minutes.

(Soup can be prepared to this point, cooled in refrigerator, covered and stored for up to 12 hours.) Meanwhile, cut shrimp in half lengthwise. Cut tofu into thin strips.

Add shrimp and tofu to soup; simmer for 3 minutes. Stir water with cornstarch until smooth; add to soup and cook over low heat; stirring often, for about 5 minutes or until thickened. Remove from heat; drizzle in eggs, whisking with fork to form streamers. Sprinkle with chives.

Per Serving: about 175 calories, 18 g protein, 6 g fat, 12 g carbohydrate good source iron.

Dinner Menu:

Hot-and-Sour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce

Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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