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@...>