Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried mushrooms 1 T Soy sauce
1 c Warm water 2 T Cornstarch
3 c Vegetable stock (see *) 1/4 c Water
1 T Dry sherry 1/2 t White pepper 1/2to 3/4 t.
1/2 c Sliced bamboo shoots ** 1 t Seasame oil
4 oz Tofu, diced 1 ea Egg, lightly beaten
1/2 c Frozen peas, thawed 2 ea Green onions ***
2 T White wine vinegar 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 and Recipes for Vegetarian Cooking

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