Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  canned low sodium chicken broth
  1                cup  mushroom -- thinly sliced
     1/4           cup  bamboo shoots -- sliced
     1/2         pound  sea or bay scallops -- sliced 1/4-inch
                        thick
  1           teaspoon  low sodium soy sauce
     1/4      teaspoon  white pepper
  2        tablespoons  cornstarch
  3        tablespoons  water -- warm
  1              whole  egg -- beaten
  3        tablespoons  rice vinegar
     1/3           cup  green onion -- thinly sliced

Preparation:

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water . Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately.

Nutritional Information:

44 Calories (kcal); 1g Total Fat; (23% calories from fat); 2g Protein; 7g Carbohydrate; 47mg Cholesterol; 67mg Sodium