| 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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