Slow Cooker Oriental Hot-and-Sour Soup
4 cups chicken broth
1-8 ounce can bamboo shoots, drained
1-8 ounce can sliced water chestnuts, drained
1-4 ounce can (drained weight) sliced mushrooms, drained
3 tablespoons quick-cooking tapioca
3 tablespoons rice wine vinegar or vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
1- 8 ounce package frozen peeled and deveined shrimp
4 ounces firm tofu, (fresh bean curd), drained and cubed
1 egg, lightly beaten
2 tablespoons snipped parsley or fresh coriander
Directions:
1.In a 3-1/2- or 4-quart slow cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
2.Cover and cook on low-heat setting for 9 to 11 hours or on high-heat settin g for 3 to 4 hours. Add shrimp and tofu. Cover and cook on low- or high-heat setting for 50 minutes more.
3.Pour the beaten egg slowly into the soup in a thin stream. Stir the soup gently so that the egg forms fine strands instead of clumps. Sprinkle with parsley. Makes 8 side-dish servings.
Recipe shared from: http://www.bhg.com/recipe/soups/oriental-hot-and-sour-soup/