Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried mushrooms
1 c Warm water
3 c Vegetable stock (see *)
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 1/2to 3/4 t.
1 ts Seasame oil
1 ea Egg, lightly beaten
2 ea Green onions ***
1 x Salt (to taste)

* See vegetable stock recipe or use Vegetarian- style instant
bouillon. For each cup of vegetable stock specified in recipe,
dissovle 1 teaspoon 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. *** (including tops) Cut into 1-inch
diagonal slices. 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. From: Sunset
Menus Recipes for Vegetarian Cooking

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