Hot & sour scallop soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | whole egg -- beaten | |
Directions
4 c canned low sodium chicken
: broth
1 c mushrooms -- thinly sliced ¼ c bamboo shoots -- sliced
½ lb sea or bay scallops --
: sliced ¼-inch
: thick
1 ts low sodium soy sauce
¼ ts white pepper
2 TB cornstarch
3 TB water -- warm
3 TB rice vinegar
⅓ c thinly sliced green onions 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 From: Rooby <rooby@...: Mon, 28 Oct 1996 15:09:00 ~0800