Hot and Sour Scallop Soup
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Description: Consists of bamboo shoots, mushrooms, cornstarch, egg, and vinegar in chicken broth.
RecipeSource: Hot And Sour Scallop Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.04 Title: Hot And Sour Scallop Soup Categories: Fish & seaf, Soups & ste Yield: 4 servings 4 c canned low sodium chicken : broth 1 c mushrooms -- thinly sliced 1/4 c bamboo shoots -- sliced 1/2 lb sea or bay scallops -- : sliced 1/4-inch : thick 1 ts low sodium soy sauce 1/4 ts white pepper 2 TB cornstarch 3 TB water -- warm 1 whole egg -- beaten 3 TB rice vinegar 1/3 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 <[email protected]: Mon, 28 Oct 1996 15:09:00 -0800 -----
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