Hot And Sour Soup

Servings: 4
Ingredients:

1/2 c  Dried Mushrooms
1 c  Warm Water
3 c  Vegetable Stock *
1 tb Dry Sherry
1/2 c  Sliced Bamboo Shoots **
4 oz Tofu, Diced
1/2 c  Frozen Peas, Thawed
2 tb White Wine Vinegar
1 tb Soy Sauce
2 tb Cornstarch
1/4 c  Water
1/2 ts White Pepper  1/2 to 3/4 t
1 ts Seasame Oil
1    Egg, Lightly Beaten
2    Green Onions ***
Salt To Taste

* See vegetable stock recipe or use Vegetarian style instant bouillon. For
each cup of vegetable stock specified in recipe, dissovle 1 t vegetable
flavored granules or 1 cube vegetable stock base in 1 cup boiling water. **
Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** Cut into
1-inch diagonal slices, including tops.
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Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms;
cut off and discard stems. Thinly slice mushrooms and set aside. Measure
soaking water (discard any sandy portion at the bottom) and add enough
stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add
sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce
heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and
soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the
1/4 cup water. Add to soup and cook, stirring, until slightly thickened.
Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly
pour egg into soup. Sprinkle with onion; add salt to taste. Makes four
1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63
milligrams cholesterol, 95 calories.