Serves: 8
Total Calories: 763
1. Place mushrooms in bowl and cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water, remove and discard stems. Cut caps into thin slices.
2. Combine chicken stock, wine, soy sauce and chili paste in 5 quart Dutch oven or cooking pot. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 minutes.
3. Blend cornstarch and 4 tablespoons water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chestnuts. Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil. Beat egg and remaining 1 tablespoon of water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes.
This Szechuan Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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