Hot and sour scallop soup

4 Servings

Ingredients

Quantity Ingredient
4 cups Canned low sodium chicken broth
1 cup Mushrooms; thinly sliced
¼ cup Bamboo shoots; sliced
½ pounds Sea or bay scallops; sliced 1/4-inch thick
1 teaspoon Low sodium soy sauce
¼ teaspoon White pepper
2 tablespoons Cornstarch
3 tablespoons Water; warm
1 Whole egg; beaten
3 tablespoons Rice vinegar
⅓ cup Thinly sliced green onions

Directions

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately.

Recipe By : The National Fisheries Institute Posted to MC-Recipe Digest V1 #268 Date: Mon, 28 Oct 1996 15:09:00 -0800 From: Rooby <rooby@...>

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