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  • 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
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

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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