Hot & Sour Scallop Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: canned low sodium chicken,
Directions:
: broth
1 c mushrooms -- thinly sliced
1/4 c bamboo shoots -- sliced
1/2 lb sea or bay scallops --
: sliced 1/4-inch
: thick
1 ts low sodium soy sauce
1/4 ts white pepper
2 TB cornstarch
3 TB water -- warm
1 whole egg -- beaten
3 TB rice vinegar
1/3 c thinly sliced green onions
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.
Recipe By : The National Fisheries Institute
From: Rooby
Source from luhu.jp
1 c mushrooms -- thinly sliced
1/4 c bamboo shoots -- sliced
1/2 lb sea or bay scallops --
: sliced 1/4-inch
: thick
1 ts low sodium soy sauce
1/4 ts white pepper
2 TB cornstarch
3 TB water -- warm
1 whole egg -- beaten
3 TB rice vinegar
1/3 c thinly sliced green onions
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.
Recipe By : The National Fisheries Institute
From: Rooby
Source from luhu.jp