Ingredients
8 oz. fresh peeled & deveined shrimp
3 1/2 cups chicken broth
1 (7-oz) jar whole straw mushrooms, drained
1/4 cup rice vinegar or white vinegar
2 TBSP soy sauce
1 tsp sugar
1 tsp grated fresh ginger
1/2 tsp ground black pepper
4 oz tofu, cut into bite-size pieces
1 TBSP cornstarch
1 TBSP cold water
1 cup fresh peapods, halved crosswise
1 beaten egg
2 TBSP thinly sliced green onion
Instructions
In a large saucepan or Dutch oven combine chicken broth, mushrooms, rice vinegar or white vinegar, soy sauce, sugar, ginger and pepper. Bring to boiling. Reduce heat and simmer, covered, for 2 minutes.
Add shrimp and tofu. Simmer, covered, for 1 minute more. Stir together cornstarch and the cold water. Stir into chicken broth mixture along with peapods. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Pour the egg into the soup in a steady stream while stirring 2 or 3 times to create shreads. Remove from heat. Stir in green onion.
Nutrition Facts
Per serving:
117 calories, 4g total fat, 94mg cholesterol, 877 mg sodium, 7g carbohydate, 14g protein
Source
Easy Soups & Stews cookbook
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