Recipe - Fri-Dinner: Hot-And-Sour Shrimp Soup

6 cup Chicken stock
2 small Onions, slivered
2 One half cup Mushrooms, cut or sliced up (1/2lb)
3 tablespoon Soy sauce
3 tablespoon Rice vinegar
2 tablespoon Worcestershire sauce
1 tablespoon Gingerroot, minced
1 Garlic clove, minced
1 teaspoon Sesame oil
One half teaspoon Pepper
One fourth teaspoon Hot pepper flakes
One half pound Medium shrimp, peel/devein
One fourth pound Tofu
1/3 cup Water
3 tablespoon Cornstarch
2 Eggs, lightly beaten
One fourth cup Chives, chopped, or
green onions, chopped

In a large saucepan, bring stock, onions and mushrooms to boil; reduce heat
and simmer for 10 minutes. Add soy sauce, vinegar, Worcestershire sauce,
ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 15
minutes.

(Soup can be prepared to this point, cooled in refrigerator, covered and
stored for up to 12 hours.)

Meanwhile, cut shrimp in half lengthwise. Cut tofu into thin strips. Add
shrimp and tofu to soup; simmer for 3 minutes. Stir water with cornstarch
until smooth; add to soup and cook over low heat; stirring often, for about
5 minutes or until thickened. Remove from heat; drizzle in eggs, whisking
with fork to form streamers. Sprinkle with chives.

Per Serving: about 175 calories, 18 g protein, 6 g fat, 12 g carbohydrate
good source iron.

Dinner Menu:

HotandSour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stirfry
Noodles with Chicken,PeanutOrange Sauce Exotic Green Salad Bananas in
Caramel Sauce

Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini