Fri-Dinner: Hot-And-Sour Shrimp Soup



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Fri-Dinner: Hot-And-Sour Shrimp Soup

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

In a large saucepan, bring stock, onions and mushrooms to 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 15
minutes.

(Soup can be prepared to this point, cooled in refrigerator, covered and
stored for up to 12 hours.)

Meanwhile, cut shrimp in half lengthwise. Cut tofu into thin strips. Add
shrimp and tofu to soup; simmer for 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.

Per Serving: about 175 calories, 18 g protein, 6 g fat, 12 g carbohydrate
good source iron.

Dinner Menu:

Hot-and-Sour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stirfry
Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in
Caramel Sauce



Ingredients:

6 c Chicken stock
2 sm Onions, slivered
2 1/2 c Mushrooms, sliced (1/2lb)
3 tb Soy sauce
3 tb Rice vinegar
2 tb Worcestershire sauce
1 tb Gingerroot, minced
1 Garlic clove, minced
1 ts Sesame oil
1/2 ts Pepper
1/4 ts Hot pepper flakes
1/2 lb Medium shrimp, peel/devein
1/4 lb Tofu
1/3 c Water
3 tb Cornstarch
2 Eggs, lightly beaten
1/4 c Chives, chopped, or
-green onions, chopped

Serves:

4 Servings 		 
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