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Source: America's Favorite Food Associations

Hot and Sour Scallop Soup
Great for any season.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 0 minutes
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4 cups chicken broth
1 cup sliced mushrooms
1/4 cup fresh bamboo shoots, sliced
1/2 pound sea scallops, sliced horizontally
1 tablespoon reduced sodium soy sauce
1/4 teaspoon white pepper
2 tablespoons cornstarch, mixed with 3 tablespoons warm water
1 egg, beaten
3 tablepoons rice vinegar
1/3 cup green onion, thinly sliced

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Add scallops, soy sauce and pepper. Bring to a boil. Add corn starch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar; sprinkle with green onion. Serve immediately

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