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Radish and Vegetable Hot and Sour Soup
Author: egourmetstore.com 3 13 3/4-ounce ans ready-to-serve chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp -- peeled and deveined
1 6-ounce pack e radishes (1-1/2 cups) -- sliced
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)
In a large saucepan over medium heat, bring broth to a boil. Stir in
vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn pink and curl, 3 to 4 minutes.
Turn off heat; stir in radishes, spinach and green onions. Cover and let
stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if
desired.
YIELD: 4 to 6 portions
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