Hot and Sour Scallop Soup

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation30 minutes
Cooking30 minutes
Ready In60 minutes

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
1/4 teaspoon white pepper
2 tablespoons cornstarch
3 tablespoons water warm
1 each egg beaten
3 tablespoons rice vinegar
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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Marie Augustus' Pralines

This is the traditional New Orlean's way of making pralines!

 
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