|
| Home
-> [Asian, Chinese, Ethnic, Soups & Stews] -> [Hot and sour scallop soup Recipe] |
| |
| |
Hot and sour scallop soup
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| cup | Canned low sodium chicken | | | -broth | | 1
| cup | Mushrooms, thinly sliced | | 1/4
| cup | Bamboo shoots, sliced | | 1/2
| lbs | Sea or bay scallops, sliced | | | -?inch | | | Thick | | 1
| tsp | Low sodium soy sauce | | 1/4
| tsp | White pepper | | 2
| tbsp | Cornstarch | | 3
| tbsp | Water, warm | | 1
| | Egg, beaten | | 3
| tbsp | Rice vinegar | | 1/3
| cup | Thinly sliced green onions |
|
Procedures:
| 1 | Recipe by: the national fisheries institute place chicken broth, mushrooms and bamboo shoots in saucepan. | | 2 | Bring to boil, reduce heat and simmer 5 minutes. | | 3 | Rinse scallops under cold running water. | | 4 | Add scallops, soy sauce and pepper. | | 5 | Bring to a boil. | | 6 | Mix the cornstarch with the warm water. | | 7 | Add cornstarch mixture and stir a few seconds until thickened. | | 8 | Stir briskly with a chop stick and gradually pour in egg. | | 9 | Remove from heat. | | 10 | Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. | | 11 | Serve immediately. |
|
|
|
| |
| |
| |
|
|
|
|
|
|