• 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 
  • 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
In a 3-1/2- or 4-quart slow cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
Cover and 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 and cook on low- or high-heat setting for 50 minutes more.
Pour the beaten egg slowly into the soup in a thin stream. Stir the soup gently so that the egg forms fine strands instead of clumps. Sprinkle with parsley. Makes 8 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 114, Fat, total (g) 2, chol. (mg) 83, sat. fat (g) 1, carb. (g) 9, fiber (g) 1, pro. (g) 13, vit. A (RE) 30.91, vit. C (mg) 2.95, sodium (mg) 664, calcium (mg) 40.39, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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