Slow Cooker Oriental Hot and Sour Soup

Ingredients
4 cups chicken broth (low sodium broth if preferred)
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 low sodium soy sauce
1 teaspoon sugar (or honey or your favorite substitute)
1/2 teaspoon ground black pepper
1 8-ounce package frozen peeled and deveined medium to large shrimp
4 ounces firm tofu, (fresh bean curd), drained and cubed
1 egg, lightly beaten
2 tablespoons snipped parsley or fresh coriander
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
2. 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.
3. 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.