Jens Hot and sour soup with shrimp and scallops

Name: Jens Hot and sour soup with shrimp and scallops Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 12 cup (8 fl oz) Water plus 4 Tbs. Cold water; 12 tsp Better Than Bouillon Reduced Sodium Chicken Base; 6 tbsp Vinegar White; 3 tsp Hot Pepper Sauce; 1 package Shiitake Mushrooms; 1 block Tofu firm pressed of liquid then cut into 1 inch cubes; 12 oz Market Pantry Raw Shrimp Tail-Off; 6 oz Scallops raw; .5 cup Egg substitute liquid (Egg Beaters); 0.5 cup Bok Choy root sliced; 1 cup Bok Choy greens only sliced into strips; 4 tbsp Argo 100% Pure Corn Starch; 1tsp Sesame Oil; 3tbsp Light Mushroom Soy Sauce; .5 cup chopped Onions raw; .5 tsp Pepper white; 1 tsp Siracha chili sauce; 1 can Bamboo shoots sliced into thin strips; 8 medium (4-1/8 long) Scallions raw (chopped)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 12

Ingredients

12 cup (8 fl oz) Water, plus 4 Tbs. Cold water12 tsp Better Than Bouillon Reduced Sodium Chicken Base 6 tbsp Vinegar, White3 tsp Hot Pepper Sauce 1 package Shiitake Mushrooms1 block Tofu, firm pressed of liquid then cut into 1 inch cubes12 oz Market Pantry Raw Shrimp Tail-Off6 oz Scallops, raw .5 cup Egg substitute, liquid (Egg Beaters) 0.5 cup Bok Choy root sliced1 cup Bok Choy greens only sliced into strips4 tbsp Argo 100% Pure Corn Starch 1tsp Sesame Oil 3tbsp Light Mushroom Soy Sauce.5 cup, chopped Onions, raw .5 tsp Pepper, white 1 tsp Siracha chili sauce1 can Bamboo shoots sliced into thin strips8 medium (4-1/8" long) Scallions, raw (chopped)

Directions

Mix shrimp, scallops, 1 tbs corn starch, 1 tbs soy sauce, 1 tbs hot pepper sauce in bowl. Heat chicken broth, vinegar, water together, stir in sliced mushrooms and pressed cut tofu, add in bok choy, sliced bamboo shoots, greens, onions, and 2 Tbs soy sauce. Heat to a rolling boil. Stir in egg beaters with a fork in a slow steady stream until they make threads. Stir in shrimp and scallops mixture, then mix the remaining cornstarch in equal parts cold water and stir into soup. Add the rest of the hot pepper sauce, white pepper, siracha sauce, and chopped scallions.

Serving Size:�Makes 12 (1 1/2 cup) servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 88.1
Total Fat: 1.8 g
Cholesterol: 35.9 mg
Sodium: 989.2 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.9 g
Protein: 10.6 g

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