Hot And Sour Scallop Soup

Recipe Ingredients

4 cups	948ml	Canned low sodium chicken broth
1 cup	237ml	Mushrooms - thinly sliced
1/4 cup	59ml	Bamboo shoots - sliced
1/2 lb	227g / 8oz	Sea or bay scallops - sliced 1/4-inch
		Thick
1 teaspoon	5ml	Low sodium soy sauce
1/4 teaspoon	1.3ml	White pepper
2 tablespoons	30ml	Cornstarch
3 tablespoons	45ml	Water - warm
1		Egg - beaten
3 tablespoons	45ml	Rice vinegar
1/3 cup	20g / 0.7oz	Thinly sliced green onions

Recipe Instructions

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.

Source:
The National Fisheries Institute

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