Recipe: Hot and Sour Shrimp Soup

HOT AND SOUR SHRIMP SOUP

6 cups chicken stock
2 small onions, slivered
2 1/2 cups mushrooms, sliced
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
1 tablespoon gingerroot, minced
1 clove garlic, minced
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon hot pepper flakes
1/2 pound medium shrimp, peeled and deveined
1/4 pound tofu
1/3 cup water
3 tablespoons cornstarch
2 eggs, lightly beaten
1/4 cup green onions, chopped

In 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 5 minutes.

Meanwhile, cut shrimp in half lengthwise. Cut tofu in 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 green onions.

Servings: 6
Source: Canadian Living, March 1995