Hot and Sour Scallop Soup

Number of Servings: 
4
Ingredients: 
4 cups chicken broth
1 cup thinly sliced mushrooms
1/4 cup sliced bamboo shoots
1/2 pound sea scallops, sliced horizontally (1/4") or bay scallops (rinsed under cold running water)
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon white pepper
2 tablespoons corn starch mixed with 3 tablespoons warm water
1 egg, beaten
3 tablespoons rice vinegar OR 2 tablespoons white wine vinegar
1/3 cup thinly sliced green onion
Instructions: 

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Add scallops, soy sauce and pepper. Bring to a boil. Add corn starch 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; sprinkle with green onion. Serve immediately.

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