| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Soups | 4 | Servings |
INGREDIENTS
| 4 | c | Chicken Broth |
| 1/2 | c | Fresh Mushrooms, thinly sliced |
| 1/2 | c | Bamboo Shoots, halved lengthwise |
| 1/2 | c | Waterchestnuts, chopped |
| 2 | tb | Rice Wine Vinegar |
| 3 | ts | Soy Sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Black Pepper |
| 1/4 | ts | Cayenne Pepper |
| 8 | oz | Fresh Shrimp |
| 4 | oz | Tofu, julienned |
| 3 | ts | Cold Water |
| 3 | ts | Cornstarch |
| 1 | lg | Egg, beaten |
| 2 | tb | Fresh Parsley, (or cilantro) finely |
INSTRUCTIONS
Put first nine ingredients in a sauce pan. Bring to boil and simmer covered 10 minutes Add shrimp and tofu and cook until shrimp is done (about 3 minutes). Stir water into cornstarch. Stir into soup. Slowly add the egg in a thin stream, stirring gently. Continue cooking soup until it thickens slightly and is bubbly. Remove from heat and add coriander. (If fresh coriander isn't available, use parsley and about 1/8 t ground coriander.) NOTES : Submitted to MC-Recipes by Barbara Zack <bzack@gnt.net> April 11, 1997 Recipe by: Cooking Chinese - Better Homes and Gardens Posted to MC-Recipe Digest V1 #562 by Barbara Zack <bzack@gnt.net> on Apr 11, 1997
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