Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried mushrooms 1 Egg, slightly beaten
Boiling water 6 c Chicken broth
6 oz Fresh or thawed frozen 1/2 ts Grated pared fresh ginger
Crabmeat Root
4 oz Frozen sea scallops 3 tb Cornstarch
1/2 c Drained whole or sliced 6 tb Water
Bamboo shoots (1/2 of 8 oz 1 1/2 tb Rice wine (or dry sherry)
Can) 4 ts Soy sauce
8 Green onions 2 Egg whites
1 ts Vegetable oil

1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin
slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
sauce.
Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously.

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