Hot & sour scallop soup

Yield: 4 Servings

Measure Ingredient
\N 1 whole egg -- beaten

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

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