| Hot-and-Sour Shrimp Soup | Soups |
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6 cups chicken stock
2 small onions, slivered 2 1/2 cups sliced mushrooms about 1/2 lb. 3 tbsp. Soy sauce 3 tbsp. rice vinegar 2 tbsp. Worcestershire sauce 1 tbsp. minced gingerroot 1 clove garlic, minced 1 tsp. Sesame oil |
1/2 tsp. pepper
1/4 tsp. hot pepper flakes 1/2 lb. peeled deveined medium shrimp 1/4 lb. Tofu 1/3 cup water 3 tbsp. Cornstarch 2 eggs, lightly beaten 1/4 cup chopped chives or green onions CANADIAN LIVING March/95 |
In a large saucepan, bring stock, onions and mushrooms to a boil; reduce heat and simmer for 10 minutes. Add Soy sauce, vinegar, Worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 5 minutes. (Soup can be prepared to this point, cooled in the refrigerator, covered and stored for up to 12 hours.)
Meanwhile, cut shrimp in half lengthwise. Cut Tofu in thin strips. Add shrimp and Tofu to soup; simmer 3 minutes. Stir water with cornstarch until smooth; add to soup and cook over low heat, stirring often, for about 5 minutes or until thickened. Remove from heat; drizzle in eggs, whisking with fork to form streamers. Sprinkle with chives. Makes 6 servings.