🫙 From the Spice Rack
Hot and Sour Scallop Soup
4 c canned low sodium chicken : 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...
maineasy
Ingredients8 items
Ingredients
- 4cup canned low sodium chicken
- 1/4cup bamboo shoots -- sliced
- 1/2lbsea or bay scallops
- 1/4tsp white pepper
- 2tbsp cornstarch
- 3tbsp water -- warm
- 1whole egg -- beaten
- 3tbsp rice vinegar
Directions
- 1
4 c canned low sodium chicken : broth 1 c mushrooms -- thinly sliced 1/4 c bamboo shoots -- sliced 1/2 lb sea or bay scallops -- : sliced 1/
- 2
Bring to boil, reduce heat and simmer 5 minutes
- 3
Rinse scallops under cold running water
- 4
Add scallops, soy sauce and pepper
- 5
Bring to a boil
- 6
Mix the cornstarch with the warm water
- 7
Add cornstarch mixture and stir a few seconds until thickened
- 8
Stir briskly with a chop stick and gradually pour in egg