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Ingredients

• 4 cups chicken broth
• 1 8 ounce can bamboo shoots, drained
• 1 8 ounce can sliced water chestnuts, drained
• 1 4 ounce can (drained weight) sliced mushrooms, drained
• 3 tablespoons quick-cooking tapioca
• 3 tablespoons rice wine vinegar or vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 8 ounce package frozen peeled and deveined shrimp
• 4 ounces firm tofu (fresh bean curd), drained and cubed
• 1 egg, lightly beaten
• 2 tablespoons snipped parsley or fresh coriander

Description

Thin Egg Strands Add Interest To This Oriental Vegetable Soup.

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