Soup's On

Fall Weather, Time for Soup

On Today's Menu (last night) we made homemade Oriental Hot and Sour Soup that was cooked in the Crock Pot all day for 8 hours. It's simple to make and very delicious.

4 cups Chicken Broth
1 8oz can Bamboo Shoots (drained)
1 8oz can sliced Water Chestnuts (drained)
1 6oz can sliced Mushrooms (drained)
3 Tbsps quick-cooking Tapioca
3 Tbsps rice wine vinegar or vinegar
1 Tbsp soy sauce
1 Tsp sugar
1/2 Tsp pepper
1 8oz package frozen peeled and deveined shrimp
4oz tofu cubed
1 beaten egg

In a 4 quart Crock Pot combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar and pepper. Cover, cook on low heat setting for 8-9 hours or set on high heat setting for 3-4 hours. Add shrimp and tofu cook for 50 minutes more. Pour egg slowly into cooker, stir til egg cooks and shreds. Makes 8 appetizer servings.


To go with the soup I also made Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce. Here's the description of the ingredients: Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers.

Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

The pot sticker recipe can be found HERE