Hot-and-Sour Soup
INGREDIENTS
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2 14 1/2 ounce can reduced-sodium chicken broth
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2 medium carrots, bias-sliced (1 cup)
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1 8 ounce can bamboo shoots, drained
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1 8 ounce can sliced water chestnuts, drained
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1/2 cup water
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1 4 ounce can (drained weight) sliced mushrooms, drained
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3 tablespoons rice vinegar or white vinegar
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon sugar
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1/4 teaspoon crushed red pepper
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2 tablespoons cornstarch
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2 tablespoons cold water
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8 ounces frozen peeled and deveined uncooked shrimp*
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4 ounces refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
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2 tablespoons snipped fresh parsley or cilantro (optional)
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