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 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 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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