Oriental Hot-and-Sour Soup

Makes 6 servings.


Ingredients

• 8 ounces fresh or frozen peeled and deveined shrimp
• 3-1/2 cups chicken broth
• 1 7-ounce jar whole straw mushrooms, drained and halved lengthwise (optional)
• 1/4 cup rice vinegar or white vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon pepper
• 4 ounces tofu (fresh bean curd), cut into bite-size pieces
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise
• 1 beaten egg
• 2 tablespoons thinly sliced green onion


Directions-

1. Thaw shrimp, if frozen. In a large saucepan or Dutch oven combine chicken broth, mushrooms (if desired), rice vinegar or white vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 2 minutes.

2. Add shrimp and tofu. Simmer, covered, for 1 minute more. Stir together cornstarch and cold water. Stir into chicken broth mixture along with pea pods. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Pour the egg into the soup in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Stir in green onion.