Oriental Hot And Sour Soup - cooking recipe

Ingredients

4 c. chicken broth
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) can sliced mushrooms, drained
3 Tbsp. quick-cooking tapioca
3 Tbsp. rice wine vinegar or vinegar
1 Tbsp. soy sauce
1 tsp. sugar
1/2 tsp. pepper
1 (8 oz.) pkg. frozen, peeled and deveined shrimp
4 oz. firm tofu (fresh bean curd), drained and cubed
1 beaten egg
2 Tbsp. snipped parsley or fresh coriander

Preparation

In a 3 1/2 or 4-quart crockery cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar and pepper. Cover; cook on low heat setting for 9 to 11 hours or on high heat setting for 3 to 4 hours. Add shrimp and tofu. Cover; cook on low or high heat setting for 50 minutes more. Pour egg slowly into cooker; stir until egg cooks and shreds. Top with parsley. Makes 8 appetizer servings.