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Hot and Sour Scallop Soup
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 | Preparation | 30 minutes |
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| Cooking | 30 minutes |
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| Ready In | 60 minutes |
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Ingredients
| 4 |
cups |
chicken broth, low salt |
canned |
| 1 |
cup |
mushrooms |
thinly sliced |
| 1/4 |
cup |
bamboo shoots |
sliced |
| 1/2 |
pound |
scallops |
sea or bay, sliced 1/4 inch thick |
| 1 |
teaspoon |
soy sauce, sodium reduced |
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| 1/4 |
teaspoon |
white pepper |
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| 2 |
tablespoons |
cornstarch |
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| 3 |
tablespoons |
water |
warm |
| 1 |
each |
egg |
beaten |
| 3 |
tablespoons |
rice vinegar |
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| 1/3 |
cup |
scallions, spring or green onions |
thinly sliced |
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.
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